Every loaf I bake is made with care and love, and your satisfaction means the world to me. Because these breads are made fresh just for you, I’m unable to offer refunds or returns if plans change, orders are canceled, or pickups are missed. I won’t be able to hold bread that isn’t picked up, but I promise any leftover loaves find a new home through donation. If something’s not right with your order, or a spot opens up immediately after a cancellation, I’ll gladly work with you on a refund or replacement. Thanks for understanding and supporting my small batch baking.

My buttercream is completely dairy-free. Smooth, light, and just sweet enough. It’s made with Country Crock plant-based butter, powdered sugar, and flavored emulsions or dried fruits depending on the bake. I’ve spent a long time perfecting the texture so it whips up cloud soft and holds its shape beautifully, no matter the season. It’s the kind of frosting that melts softly instead of clinging, made to complement the cake, not overpower it. Most people can’t even tell it’s dairy-free, they just know it tastes like home.

Sourdough doesn’t love the fridge, it tends to stale faster there, even with yummy additions like chocolate chips. Because it’s naturally fermented, it resists mold and will stay fresh for days at room temperature. The crust likes to breathe, so let your loaf rest open to the air for 24–36 hours, and slice only what you need to keep it happy and fresh. After cutting, wrap your loaf in a cotton tea towel, tuck it in a bread box, or pop it in a plastic bag left slightly open. Want to enjoy it even longer? Sourdough freezes beautifully! Just wrap it tightly in plastic wrap, then place it in a freezer bag. When you’re ready to eat, thaw on a wire rack at room temperature, or warm it gently in the oven. I always include care cards with my loaves so you can keep them at their best.

Hey there! I’m Deleitra, the heart and hands behind Wildwood Sourdough. I’m originally from Anderson, South Carolina, and in July 2024, my family and I moved to Wisconsin because of my husband’s military service. I’m 30, happily married for over a decade, and mom to two energetic kids, Liliana (7) and Greyson (2). When I’m not baking, you can usually find me coloring with Liliana, reading, crocheting, caring for my plants, or playing video games with my husband Luke, so life here is full of love, laughter, and plenty of crumbs (and maybe a little dirt under my nails but I promise my hands are clean when I’m baking!). Baking has been part of my story since childhood. Growing up, my mom had my sister and me in the kitchen every holiday, each tasked with creating a unique dessert and side dish with no repeats allowed! Her own bakery later inspired my passion even more. I’ve always felt connected to the rhythms of nature, the changing seasons, the way light and warmth shift throughout the year, how certain flavors and scents feel right at certain times. That connection inspires a lot of what I bake, from the ingredients I use to the stories I tuck into each bake. There’s intention in everything I make.. a little bit of heart, a little bit of home, and a touch of something old and rooted. You don’t have to share my beliefs to enjoy what I make, all are welcome here, but I hope you can feel a little of the intention and care baked into every bite. In July 2023, I began a personal journey with bariatric surgery. It was a turning point that opened me up to new ways of enjoying sweets, ones that honor flavor but dial down the sugar. This inspired me to experiment and craft treats and breads that feel indulgent and wholesome all at once. Bringing my love of sourdough and baking to life through Wildwood has been one of the most rewarding adventures. I’m so happy to share these small batch creations with you and I hope they bring a little sweetness, comfort, and joy to your day.