About Us
Where tradition meets taste, one loaf at a time.
Sourdough Bakehouse was born out of a simple love for honest bread and the magic of fermentation. What started in a home kitchen with a humble starter and a passion for sourdough has grown into a cozy neighborhood bakery where every bake tells a story.
We believe that good bread is more than just food it's a craft, a ritual, and a connection to something real. That’s why we slow down, use time-honored methods, and let nature do the work. Our sourdough is made from scratch every day using just flour, water, salt, and wild yeast. No additives. No shortcuts. Just pure, slow fermentation that brings out deep flavor, texture, and nutrition.
Specialties
We’ve taken our passion of making sourdough starter breads from white flour, multigrain flour, wholemeal flour & rye flour by feeding them separately on regular basis, resulting in a milder to stronger flavor and potentially a runnier to dense texture starters, this method helps to keep individual rich flavour and dense nutrient value, creates a more robust and active culture, and produces bread with a more intense, tangy and malty flavor and different texture.
Our specialty of making upscale special stone baked ciabatta breads, butternut pumpkin, green onion, tiger and seeded loaves in Vienna and Cob shapes also variety of rolls including Turkish, Ciabattini, Potato, Brioche, Bagels, Mix Grain and White rolls, which is always processed after 24 hours of nurturing the culture to get real sour flavour and always using fresh and quality ingredients in every department that we are proud of. We love family, friends, food and our community and wanted to create a space where you can enjoy them all!