Handcrafted Sourdough
With Time & Love
Every loaf is naturally leavened and fermented for 24+ hours, creating bread that's easier to digest and full of complex flavor.
Shop Fresh BreadMeet the Baker
Hi, I'm Sarah. I started Heritage Sourdough in my home kitchen with a simple belief: bread should be made the old way—with just flour, water, salt, and time.
Each loaf begins with my 5-year-old starter, lovingly maintained and fed daily. The long, slow fermentation breaks down gluten and phytic acid, making the bread more nutritious and easier on your digestion.
I bake twice a week in small batches, ensuring every loaf gets the attention it deserves. This isn't mass production—it's a labor of love, and you can taste the difference.
Next Bake Day
Fresh loaves every Wednesday & Saturday at 6 AM
The Artisan Difference
What makes our sourdough special? Time, technique, and tradition.
Long, cold fermentation develops deep flavor and makes nutrients more bioavailable.
No commercial yeast, no preservatives. Just flour, water, salt, and wild yeast.
Small-batch bakes every Wednesday and Saturday ensure maximum freshness.
Ready to Experience Real Bread?
Join our community of bread lovers and never miss a bake day. Subscribe to our Bread Club for weekly deliveries.