Sourdough is not just delicious—it’s also good for you. Unlike conventional bread, sourdough is made through a natural fermentation process using wild yeast and lactic acid bacteria. This breaks down gluten and phytic acid, making the bread easier to digest and helping your body absorb more nutrients like magnesium, zinc, and iron. The fermentation also creates prebiotics and beneficial compounds that support gut health. Plus, sourdough typically has a lower glycemic index than regular bread, which means it causes a slower rise in blood sugar. It’s a wholesome, flavorful choice that’s rooted in tradition and backed by science. 

I am team toasted all the way! Crispy edges, warm center, it’s pure magic. But honestly, sourdough doesn’t judge… toasted, untoasted, plain, buttered, dipped, or stacked—it’s all delicious. Just don’t blame me if you eat the whole loaf in one sitting!

Absolutely. Sourdough is preservative free, therefore, can mold. It is best enjoyed within 2 to 3 days.

My bread is 100% preservative free, so storing sourdough correctly will help you get the most out of your loaves. Please store your sourdough bread in a bread box, a paper bag, a bees wax wrap, bread bag, or a glass cake stand. My preferred way to store sourdough is sliced side face down in a glass cake stand. I can get up to 5+ days mold free. If you receive a flight box or bread in a box, you will need to transfer the bread to something airtight. If you don’t think you will eat all of your sourdough that you have purchased within the recommended time frame, it’s perfectly good to slice, freeze, and reheat as desired. Simply refresh it by spritzing with water and heating sliced side face down in the oven at 375 for about 10 minutes. Ovens will vary. Baguettes are best enjoyed within 24 hours due to their shape and nature of the bread. Freeze whole, in an airtight bag or wrap, if you don’t plan to enjoy them within that time frame. To thaw simply take out of the freezer and let it come to room temperature and enjoy OR thaw at room temp and refresh in the oven as mentioned above.

Bread Stand dates are TBD. Check back here or on our social media pages for the latest dates.  Next date is August 30th Open 10am until I sell out.

Not at this time

No. I bake to order. Due to the long, natural fermentation process, a single loaf of bread takes two days minimum to create.