Sons of Sourdough began with an unlikely baker. Unable to eat gluten since 2010, I spent years missing good bread—and the comfort of coming home to the smell of my mom’s homemade loaves. Discovering organic, long-fermented sourdough that I could enjoy brought that joy back into my life. Soon, I was baking it myself.
When our oldest son wanted to start a business, we chose something our family already loved. Our micro bakery became a way to teach our boys the art of baking, the science of bread, and the skills of running a business. Along the way, we’ve connected with neighbors, made new friends, and found so much joy in sharing what we make.
We believe something special happens when people share bread together. Through Sons of Sourdough, we hope to help you enjoy good food, gather with the people you love, and make lasting memories around your table.
Break Bread, Make Memories
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