Frequently Asked Questions - sourdough bread

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We are open for pick-up now twice weekly Friday &  Saturday from 11:30 am to 1:30 pm. A pickup window will be sent to you via email/ text when you order. 

Please allow three days from order to pick up. All orders are pre-orders only, which means each loaf is specifically made for you, freshly baked on the day of pick-up  We want to ensure your goodies are at their best when you collect them. Thank you for your patience and understanding.

* All Pre-Orders are to be placed by Wednesday 9 pm with pick up Friday & Saturday from 11:30 am to 1:30 pm

* A separate email/ text will be sent to you for a pick up window after you place your order.

Making sourdough bread is a process that takes between 24-48+ hours and this is in part due to the process of fermenting the dough. The fermentation of the dough is one of the most important step of making sourdough as it is what increases the bio-availability of the bread's vitamins and minerals. Skipping this very important step would not be doing justice to true sourdough bread.

The pick-up address will be provided after checkout.

In case you are unable to pick-up your order at your designated time, please send me an email  at lesourdoughhaven@gmail.com or a text 980-354-1243 to make arrangements for a late pick-up.

Please note that all orders not picked up by Saturday (final pick-up day) will be donated. 

Please note that I cannot guarantee warmness and freshness of your order if it is not picked-up at your designated pick-up  time. 

Not at the moment,  but it is in the works!

Whenever possible, I source all my ingredients locally to support my community and ensure the freshest possible ingredients.

That’s a great question—and one I get a lot!
Contrary to popular belief real sourdough tends to have a milder flavor compared to some store-bought versions. The kind I bake has a milder tang because:

1. It’s naturally fermented over time, often with a cold rest that brings out flavor without making it overly sharp.
2. The starter I use is well-fed and balanced, which keeps the flavor smooth instead of punchy.
3. I use mostly white bread flour, which makes for a lighter, less acidic loaf. (Whole grain flours tend to make bread more sour.)
4. No weird additives here! A lot of grocery store sourdoughs add vinegar or other acids to make them taste sour fast. Mine is the real deal—just flour, water, salt, and wild yeast.
5. I aim for flavor, not shock value. A good sourdough should be something you want to eat every day—not just a one-bite novelty.

1- One option is to wrap the completely cooled bread in a flour sack towel or tea towel for the first day and leave it on a cutting board after that.

2- There is also the option of slicing the bread and simply keeping it in a plastic bag. Make sure to vent it.

3- Another simpler option would be to slice the bread, keep it in a plastic bag, refrigerate / freeze and take some slices out to re-heat/toast as needed. 

All our products are corn free & soy free . They can be made dairy free per request ! Just let us know your preferences and we’ll be more than happy to help !

We strive to give the best services and products to our patrons. If an order is not up to your standards please send us an email and/or text at lesourdoughhaven@gmail.com and 980-354-1243 and we’ll be more than happy to assist you!