Bunny Bait Carrot Cake Loaf 🥕🐰 Meet your new spring obsession. Our Bunny Bait Carrot Cake Loaf is a cozy, spice-kissed sourdough treat made with our signature Edgar Allen Dough. Packed with freshly grated carrots, warm cinnamon, and a hint of nutmeg, this loaf is incredibly moist with a tender crumb and just the right touch of sweetness. Studded with crunchy walnuts and naturally sweet raisins, every bite is rich, comforting, and full of classic carrot cake flavor. It’s the perfect balance of wholesome and indulgent, just like grandma used to make… but better. Ingredients: flour, active sourdough starter (flour, water), brown sugar, carrots, walnuts, raisins, cinnamon, nutmeg, olive oil, salt Contains: wheat, tree nuts (walnuts)
Lemon Blossom Poppy Loaf 🍋🌼 Bright, zesty, and beautifully balanced, our Lemon Blossom Poppy Loaf is a springtime favorite that tastes like sunshine in every slice. Made with our signature Edgar Allen Dough, this loaf blends fresh lemon zest and delicate poppy seeds for a light, citrus-forward flavor. The crumb is soft and tender with just the right amount of sweetness, making it perfect for breakfast, brunch, or an afternoon treat with tea. Ingredients: flour, active sourdough starter (flour, water), fresh lemon juice, lemon zest, poppy seeds, salt Contains: wheat
One of our April seasonal favorites, this beautifully crafted artisan loaf brings together the rich, slightly tart burst of juicy blackberries with the warm, aromatic sweetness of real vanilla bean. Each loaf is naturally leavened and long-fermented, creating that signature chewy crumb and crisp, golden crust you expect from The Sourdough Obsession. The result is a perfectly balanced flavor. Lightly sweet, subtly tangy, and absolutely irresistible. It’s delicious on its own, toasted with a smear of butter, or paired with soft cheeses for a spring-inspired treat. Ingredients: Unbleached bread flour, water, sourdough starter (flour, water), blackberries, organic cane sugar, vanilla bean, sea salt Allergy Information: Contains wheat (gluten).