About the Owner

My name is Dacia, I am a mother of six wonderful children and an ER nurse that bakes sourdough bread.

I currently work as a nurse in the ED 3-4 days a week and bake around my days off. I'm always excited to trade my stethoscope for a mixing bowl and flour-dusted apron! It's a perfect way to unwind and create something nourishing for my family and friends.

All orders are baked to order and shipped out the same day or the following day. I usually bake on Wednesdays, when my kitchen transforms into a cozy bakery filled with the aroma of freshly baked sourdough. It's a sensory delight that I'm thrilled to share with you!

When your bread arrives, please enjoy it as soon as possible to ensure freshness or you can freeze it and enjoy it at a later time. I recommend toasting it with your favorite spreads or using it as a base for delicious sandwiches. My personal favorite is a simple butter and sea salt combination - it's the perfect comfort food!

As my business is very new, we'll start small with scones and gradually add more goodies to the menu. When I'm confident in my shipping process, I'll introduce a variety of treats, including artisanal bread, chewy cookies, and decadent cinnamon rolls. Stay tuned for updates and special promotions!

Thank you for your order and for supporting my small business. Your purchase means the world to me and my family, and I'm grateful for the opportunity to share my passion with you. Happy eating!

Bread

Sourdough bread is a type of bread known for its distinctive tangy flavor, chewy texture, and crusty exterior. What makes sourdough special is its unique fermentation process, which relies on wild yeast and lactic acid bacteria naturally present in the environment rather than commercial yeast. This fermentation process is slow and typically involves a starter made from flour and water that’s left to ferment for several days.

The tanginess in sourdough comes from the lactic acid produced by the bacteria during fermentation, and this gives it a richer, more complex flavor compared to other types of bread. The texture is slightly dense yet airy, with a tender crumb inside, and it often has a dark, golden-brown, sometimes slightly crunchy crust.

The flavor of sourdough can vary depending on factors like the flour used, the fermentation time, and the specific bacterial strains in the starter, but it generally combines a slight sweetness with a pleasant acidity. Many people enjoy sourdough for its depth of flavor and natural leavening. It’s often used for sandwiches, but it’s also delicious on its own, especially when toasted with butter!

Contact form