Sourdough Wizardry

Hi, I’m Abigail!

Welcome to Sourdough Wizardry, my home bakery focused on 100% naturally leavened baked goods, long-fermented over 2-3 days. My products are all true sourdough, containing zero commercial yeast, preservatives, or dough conditioners. I strictly use organic un-enriched flours and either organic or non-gmo other ingredients. I utilize high-hydration formulas, high-quality ingredients, and advanced techniques to yield loaves + treats with silky tender crumb, delightful flavor, and long-lasting freshness!

I bake by pre-order only, once a week on Thursdays. Orders must be placed before midnight on Monday, and pickups are from my home on Thursday afternoons from 3pm-6pm; (address provided when order is accepted/confirmed!)

I occasionally schedule specialty item “drops” (such as doughnuts!) and these will be subject to a different schedule, with limited quantities available.

I love connecting with my neighbors through a shared love of real bread, and pickup afternoons where we chat for a while on the porch are my favorites! Thank you for being here!

A little background on your baker:

I grew up in a farmhouse where mama cooked everything from scratch and she even studied Sally Fallon’s “Nourishing Traditions” before it was cool. Some of my first chores in the kitchen were helping her grind grain and make bread.

When I became a mother for the first time in 2015, I began to truly appreciate my mom’s gift to us in making real food a priority, and strove to do the same.

I determined to learn how to make sourdough in 2021, after re-learning the importance of properly preparing grains.

I loved it so much that after becoming confident in my methods, I began trading my breads with local farmers for meat and produce. Word spread and demand increased, and Sourdough Wizardry was born! (Named thus as a nod to the magic of wild yeast, and because of my abiding love for both the LOTR trilogy and the Harry Potter series. 🤭

I am happily married to the blue-eyed boy with a guitar who I crushed on when we were 18. When I’m not baking, I’m likely homeschooling our 3 kids, gardening, petting our pets, or singing at the piano!