Sourdough bread is made up of three simple ingredients: flour, water, and salt. It requires a "starter" (made of flour, water, time & a lot of patience) which acts as the leavening agent as opposed to commercial yeast. The long fermentation process creates a more complex flavor, enhanced digestibility, and improved nutrient availability.

Real, long fermented sourdough bread is inherently low-gluten, making it a great option for those with minor gluten sensitivities. But no, it is not gluten free and, at the moment, I do not offer gluten free bakes. During bulk fermentation, the wild yeast and bacteria in the sourdough starter break down the gluten proteins in the flour. This process allows for easier digestion. People with celiac or serious gluten intolerance should still avoid sourdough.

At the moment, I do not offer delivery. With 2 little ones at home, it’s a miracle if I can get all my baking done in the time that I have! I have a stand out front which displays FCFS items as well as preorders. There is a box for cash payments, as well as my Venmo information, and this system allows people to pick up their orders when it’s convenient for them!

I created my own sourdough starter in the spring of 2024 and have been using it ever since. The 2-3 days needed to make a loaf includes feeding my starter hours before preparing dough, hours of bulk fermenting, overnight cold proofing, scoring and baking. Sourdough truly is a labor of love, and my prices reflect the time and effort necessary to provide real, long fermented sourdough items made with quality ingredients. I’ve analyzed other home bakers pricing in the area and do my best to remain competitive while maintaining the belief that real food should be as accessible (if not more!) as the processed items sold by grocery stores.