Make a first responder’s day. From scratch.
Warmly connects firehouses and neighbors through baking and cooking.
Three steps about a minute
How to help feed a firehouse.
Find your station
Search by city or ZIP, or tap Near me to see who’s closest.
See what they need
When a crew that has joined needs a shift meal or a tray of cookies, they post it here.
Drop it off
Tap “I’ll bring something,” then drop it off at the bay door.
Search your city or ZIP. See what the crew could use, and bring them something you made.
52,009 fire stations. Yours is already on the map.
Firefighter? Find and claim your firehouse, or watch the whole country arrive.
There’s room for everyone at Warmly.
Firefighters & firehouses
Your firehouse.
Your crew.
Find a local firehouse. Firefighters can claim their station, share recipes, and tell neighbors what would help.
Find your firehouseNeighbors & bakers
Your community.
Your thanks.
Bake, cook, or discover another way to help.
Star BreadTwisted cinnamon layers, made to share.Get the recipeInside the firehouse
Behind the bay door, a crew that eats together.
Join now. Bake when the season opens.
One email now to confirm your address, then one note from Warmly when the baking season opens. Leave whenever you like.
Nothing open right now
What stations are asking for.
No open requests today.
When a crew posts a need, it shows up here. Until then, a loaf is never the wrong idea.
From the firehouse
kitchen
Recipes from Marc's kitchen. Each one scales to feed a crew.
Marc's kitchenCinnamon Swirl Quick Bread
No yeast, no waiting: a tender sour-cream loaf with a thick ribbon of cinnamon sugar through the middle and more on top, swirled once with a knife. Mixed in one bowl, baked in a loaf pan, sliced for breakfast.
Marc's kitchenParker House Rolls
Light, fluffy, buttery dinner rolls — the ones Molly Yeh serves at her restaurant, made at home. One soft enriched dough, a long knead, two rises, twenty-four little balls baked shoulder to shoulder in a quarter-sheet pan, then brushed with butter and flaky salt. They freeze well shaped; bake them off fresh.
Marc's kitchenSourdough Biscuits
A buttermilk biscuit with a cup of starter in it — active or discard, either works. Cold butter cut in, three letter folds for layers, cut into six squares so there are no scraps. Brushed with butter out of the oven.
Marc's kitchenSourdough Discard Biscuits
Five ingredients and your starter's discard: frozen butter grated into flour, one letter fold for layers, a quick freeze, and a hot oven. Flaky, tangy, done in under an hour. One batch makes five tall biscuits — the answer to "what do I do with the discard?"
Marc's kitchenCroissant Bread
A laminated loaf: a soft milk dough folded four times around a slab of salted butter, rolled up, cut into five fat rolls and stood side by side in a loaf pan. Bakes an hour to a deep gold and pulls apart in flaky layers. One batch makes one 9 × 5 loaf.
Marc's OriginalSourdough Starter
Marc’s sourdough culture — the “starter” — from the family notebook. Flour, filtered water, a glass jar, and about six days of discard-and-feed until it doubles, bubbles, and smells pleasingly tangy. Keep it fed and it keeps you baking. This is what the Sourdough Loaf calls for.
Marc's OriginalSourdough Loaf
Marc’s everyday sourdough from the family notebook: four ingredients in grams, a day of stretch-and-folds, an overnight rest in the fridge, and a screaming-hot dutch oven with a handful of ice for steam. One batch makes one crackling round loaf.
Marc's kitchenStar Bread
Four thin rounds of soft yeasted dough, brushed with butter and cinnamon sugar, stacked, cut into sixteen and twisted into a star. Egg-washed, baked golden, dusted with confectioners' sugar. One batch makes one 12-inch star — or two little ones.
Marc's kitchenCinnamon Swirl Quick Bread
No yeast, no waiting: a tender sour-cream loaf with a thick ribbon of cinnamon sugar through the middle and more on top, swirled once with a knife. Mixed in one bowl, baked in a loaf pan, sliced for breakfast.
Marc's kitchenParker House Rolls
Light, fluffy, buttery dinner rolls — the ones Molly Yeh serves at her restaurant, made at home. One soft enriched dough, a long knead, two rises, twenty-four little balls baked shoulder to shoulder in a quarter-sheet pan, then brushed with butter and flaky salt. They freeze well shaped; bake them off fresh.
Marc's kitchenSourdough Biscuits
A buttermilk biscuit with a cup of starter in it — active or discard, either works. Cold butter cut in, three letter folds for layers, cut into six squares so there are no scraps. Brushed with butter out of the oven.
Marc's kitchenSourdough Discard Biscuits
Five ingredients and your starter's discard: frozen butter grated into flour, one letter fold for layers, a quick freeze, and a hot oven. Flaky, tangy, done in under an hour. One batch makes five tall biscuits — the answer to "what do I do with the discard?"
Marc's kitchenCroissant Bread
A laminated loaf: a soft milk dough folded four times around a slab of salted butter, rolled up, cut into five fat rolls and stood side by side in a loaf pan. Bakes an hour to a deep gold and pulls apart in flaky layers. One batch makes one 9 × 5 loaf.
Marc's OriginalSourdough Starter
Marc’s sourdough culture — the “starter” — from the family notebook. Flour, filtered water, a glass jar, and about six days of discard-and-feed until it doubles, bubbles, and smells pleasingly tangy. Keep it fed and it keeps you baking. This is what the Sourdough Loaf calls for.
Marc's OriginalSourdough Loaf
Marc’s everyday sourdough from the family notebook: four ingredients in grams, a day of stretch-and-folds, an overnight rest in the fridge, and a screaming-hot dutch oven with a handful of ice for steam. One batch makes one crackling round loaf.
Marc's kitchenStar Bread
Four thin rounds of soft yeasted dough, brushed with butter and cinnamon sugar, stacked, cut into sixteen and twisted into a star. Egg-washed, baked golden, dusted with confectioners' sugar. One batch makes one 12-inch star — or two little ones.
Marc's kitchenStar Bread
Four thin rounds of soft yeasted dough, brushed with butter and cinnamon sugar, stacked, cut into sixteen and twisted into a star. Egg-washed, baked golden, dusted with confectioners' sugar. One batch makes one 12-inch star — or two little ones.
Marc's OriginalSourdough Loaf
Marc’s everyday sourdough from the family notebook: four ingredients in grams, a day of stretch-and-folds, an overnight rest in the fridge, and a screaming-hot dutch oven with a handful of ice for steam. One batch makes one crackling round loaf.
Marc's OriginalSourdough Starter
Marc’s sourdough culture — the “starter” — from the family notebook. Flour, filtered water, a glass jar, and about six days of discard-and-feed until it doubles, bubbles, and smells pleasingly tangy. Keep it fed and it keeps you baking. This is what the Sourdough Loaf calls for.
Marc's kitchenCroissant Bread
A laminated loaf: a soft milk dough folded four times around a slab of salted butter, rolled up, cut into five fat rolls and stood side by side in a loaf pan. Bakes an hour to a deep gold and pulls apart in flaky layers. One batch makes one 9 × 5 loaf.
Marc's kitchenSourdough Discard Biscuits
Five ingredients and your starter's discard: frozen butter grated into flour, one letter fold for layers, a quick freeze, and a hot oven. Flaky, tangy, done in under an hour. One batch makes five tall biscuits — the answer to "what do I do with the discard?"
Marc's kitchenSourdough Biscuits
A buttermilk biscuit with a cup of starter in it — active or discard, either works. Cold butter cut in, three letter folds for layers, cut into six squares so there are no scraps. Brushed with butter out of the oven.
Marc's kitchenParker House Rolls
Light, fluffy, buttery dinner rolls — the ones Molly Yeh serves at her restaurant, made at home. One soft enriched dough, a long knead, two rises, twenty-four little balls baked shoulder to shoulder in a quarter-sheet pan, then brushed with butter and flaky salt. They freeze well shaped; bake them off fresh.
Marc's kitchenCinnamon Swirl Quick Bread
No yeast, no waiting: a tender sour-cream loaf with a thick ribbon of cinnamon sugar through the middle and more on top, swirled once with a knife. Mixed in one bowl, baked in a loaf pan, sliced for breakfast.
Marc's kitchenStar Bread
Four thin rounds of soft yeasted dough, brushed with butter and cinnamon sugar, stacked, cut into sixteen and twisted into a star. Egg-washed, baked golden, dusted with confectioners' sugar. One batch makes one 12-inch star — or two little ones.
Marc's OriginalSourdough Loaf
Marc’s everyday sourdough from the family notebook: four ingredients in grams, a day of stretch-and-folds, an overnight rest in the fridge, and a screaming-hot dutch oven with a handful of ice for steam. One batch makes one crackling round loaf.
Marc's OriginalSourdough Starter
Marc’s sourdough culture — the “starter” — from the family notebook. Flour, filtered water, a glass jar, and about six days of discard-and-feed until it doubles, bubbles, and smells pleasingly tangy. Keep it fed and it keeps you baking. This is what the Sourdough Loaf calls for.
Marc's kitchenCroissant Bread
A laminated loaf: a soft milk dough folded four times around a slab of salted butter, rolled up, cut into five fat rolls and stood side by side in a loaf pan. Bakes an hour to a deep gold and pulls apart in flaky layers. One batch makes one 9 × 5 loaf.
Marc's kitchenSourdough Discard Biscuits
Five ingredients and your starter's discard: frozen butter grated into flour, one letter fold for layers, a quick freeze, and a hot oven. Flaky, tangy, done in under an hour. One batch makes five tall biscuits — the answer to "what do I do with the discard?"
Marc's kitchenSourdough Biscuits
A buttermilk biscuit with a cup of starter in it — active or discard, either works. Cold butter cut in, three letter folds for layers, cut into six squares so there are no scraps. Brushed with butter out of the oven.
Marc's kitchenParker House Rolls
Light, fluffy, buttery dinner rolls — the ones Molly Yeh serves at her restaurant, made at home. One soft enriched dough, a long knead, two rises, twenty-four little balls baked shoulder to shoulder in a quarter-sheet pan, then brushed with butter and flaky salt. They freeze well shaped; bake them off fresh.
Marc's kitchenCinnamon Swirl Quick Bread
No yeast, no waiting: a tender sour-cream loaf with a thick ribbon of cinnamon sugar through the middle and more on top, swirled once with a knife. Mixed in one bowl, baked in a loaf pan, sliced for breakfast.
It started at a Chicago family bakery.
Marc learned to bake at Michalski Bakery, his family's shop on the South Side of Chicago, which opened in the late 1910s. The bakery is closed now, but the building is still the family's — they live there. Baking ran in the family, and so does firefighting. His cousin Joe is a firefighter.
Three cousins made Warmly: Marc the baker, Joe the firefighter, and Jesse the builder.
Read the full story
Proof a film
Watch the whole country arrive.
Every fire station in America, assembling one point at a time — and then a slow tour of the ones still waiting for a crew to claim them.
Watch Proof
Eight firehouses have claimed their page so far
Is this your firehouse?
Every fire station in the country already has a page here, built from public records. Claiming yours puts your crew in control of what it says — your kitchen, your recipes, what you actually need, and when it is a good time to drop by.