A love letter to slow food
Sweets and Sourdough started in 2025, born from a simple desire: to find healthier ways to enjoy the foods I love.
I didn't set out to start a bakery. I set out to make bread that I felt good about eating — bread that was slow-fermented, naturally leavened, and made with ingredients I could pronounce. What I found was something more: a craft that connected me to something timeless.
Sourdough isn't just bread. It's a living culture, a daily practice, and a reminder that the best things in life take time. When I realized how many people wanted to bake real sourdough but were intimidated by the process, I knew I had to help.
So I started dehydrating my starter — a method that preserves the living culture in a shelf-stable form, ready to be revived by anyone, anywhere. No weeks of daily feeding, no fear of killing your culture, no special equipment. Just a jar, some flour, water, and a little patience.
That's what Sweets and Sourdough is about: making the tradition of real, slow-fermented bread accessible to everyone. From our cottage kitchen in Riverview, Florida to your home kitchen — wherever you are.
Our principles
Slow Fermentation
We let nature do the work. No commercial yeast, no shortcuts — just time, flour, water, and wild cultures doing what they do best.
Education First
We believe everyone deserves to experience real sourdough. That's why we teach, share, and make the process approachable for beginners.
Homemade Quality
Every batch is prepared by hand in our cottage kitchen. We're small enough to care about every single jar that goes out.