Buffalo Bill Bread Co.

Hi! Welcome to Buffalo Bill Bread Co! I'm Genni, the owner of Buffalo Bill Bread Co., LLC! It has truly been a dream for me to open my own home cottage bakery, and the time is here! I have always had a passion for baking and have fallen in love with/am slightly obsessed with the process and benefits of baking with sourdough! My menu features both sourdough and non- sourdough items, check it out! I love the simple joy of baking fresh artisan breads and cookies, and I am just so excited to share them with my community!❤️

Ordering open up til Wednesday(8pm) each week for Friday & Saturday pickup. Orders ready for pickup Friday or Saturday (your chosen pickup time @ checkout) *porch pickup, clearly labeled packages @ 44 Cobblestone Lane LeClaire Ia, 52753* Prepay only by Venmo or PayPal. Orders will be made to order. *Please select pickup time @ checkout. Items will be set out according to selected time*

Creating sourdough bread is a journey, not just a recipe. Unlike store-bought loaves packed with additives, sourdough relies on a living starter—we call ours 'Lucinda'. Each night, lucinda gets a nourishing meal of flour and water, fostering a thriving community of wild yeasts and beneficial bacteria. This active starter is the heart of our bread, making it gut healthy. The next morning, a portion of Lucinda is combined with simple ingredients: flour, water, and salt. This mixture transforms over about 7-9 hours, undergoing an initial fermentation that builds flavor and structure. The dough is then carefully shaped and tucked into the refrigerator for a long, slow chill—at least 12-24 hours. This cold rest is crucial. It allows the fermentation to continue at a gentle pace, deepening the signature tangy sourdough flavor. Importantly, this extended fermentation also works wonders on the gluten, breaking it down and making the bread more digestible for many, even those with mild gluten sensitivities. It’s a fascinating bit of science that translates into a genuinely delicious and wholesome loaf. Essentially, sourdough is a testament to the power of natural fermentation. It’s more than just bread; it's a living, breathing process that yields a product that's both flavorful and good for you.