Fresh, small-batch sourdough made with love.

Most loaves come out between 40 and 43 oz — around two and a half to two and three-quarter pounds. They are shaped by hand from the same weight of dough, so there is a little give either way depending on how long a loaf proofs and how much water it gives up in the oven. Enough to slice for a family, and plenty to freeze half.

For the best texture and flavor, keep your loaf at room temperature in a bread bag, bread box, or wrapped in a clean kitchen towel. Try to avoid storing it in the refrigerator, since that can actually make bread go stale faster. For longer storage, I recommend slicing and freezing it!

My favorite way is toasted! Toasting brings back that crispy crust and soft, warm center. If you have a plain loaf, try it toasted with butter, flaky sea salt, and a little drizzle of honey — SO good.

Absolutely! Sourdough freezes beautifully and can stay fresh for 3–6 months in the freezer. I recommend slicing the loaf before freezing so you can grab exactly what you need. When you’re ready to enjoy it, just take a slice straight from the freezer, pop it in the toaster, and it’s good to go!

No worries — you can bring it right back to life! Lightly wet the outside of the loaf with a little water, then pop it in a 350°F oven for about 5–10 minutes. The water creates steam as it heats, helping soften the inside while bringing the crust back to life. It’ll taste surprisingly close to fresh-baked again!

For the best flavor and texture, sourdough is usually freshest for about 3–5 days when stored properly at room temperature. Since it’s made without preservatives, it may naturally become a little firmer over time — but a quick toast or reheat can bring it right back to life! For anything longer than that, I recommend slicing and freezing it.

Sourdough is made through a slow, natural fermentation process that gives it its signature flavor, chewy texture, and crisp crust. Fermentation also makes sourdough easier for some people to digest and can help make certain nutrients more available to the body. Sourdough also contains prebiotic compounds that help feed the good bacteria already living in your gut.

A sourdough starter is a living mixture of flour and water that naturally ferments over time, creating the wild yeast and beneficial bacteria that make sourdough rise. Instead of using commercial yeast, every SourdoughSof loaf is made with my starter, Bertha. She gets regularly fed with fresh flour and water and is basically the heart of every loaf I bake.

Within 4 miles of the bakery, yes — $5 on top of the order, on the same bake day. Choose Deliver it when you order and give us the address; anything further out is collection.