Soft and chewy with lightly crisp edges, these sourdough chocolate chip cookies are made with naturally fermented sourdough starter for extra depth of flavor. The subtle tang from the sourdough perfectly balances rich, melty chocolate chips, creating a cookie that’s comforting, indulgent, and just a little elevated. Baked fresh in small batches, they have a homemade taste you can truly savor in every bite.

Sourdough molasses cookies are a warm, spiced, and chewy treat that gets a boost of complexity from the tangy depth of a sourdough starter. Using sourdough discard in the recipe adds a subtle layer of fermented flavor that compliments the rich, dark notes of molasses and classic warming spices.

A sourdough blueberry crumb muffin is a tender, moist, and flavorful treat featuring the classic combination of sweet blueberries and a buttery, crisp crumb topping. The use of sourdough starter, often the "discard," adds a subtle, tangy complexity that balances the sweetness of the fruit and crumb.

These tender, bakery-style muffins are made using sourdough discard, adding a subtle depth of flavor without an overpowering tang. Studded with rich chocolate chips and baked until perfectly fluffy with lightly golden tops, they’re moist, comforting, and just sweet enough. A delicious way to reduce waste and transform sourdough discard into a crowd-favorite treat—perfect for breakfast, snacking, or dessert.