Welcome- Thanks for stopping by!

I am passionate about crafting delicious, artisanal sourdough bread using the finest quality ingredients. My journey began with a love for cooking for family and friends, evolving into a micro bakery fueled by community support and a deep appreciation for the slow food movement.

Our bakery, nestled in the heart of Millstadt, is dedicated to supporting local businesses and sourcing our ingredients from nearby farms and producers. We take pride in using premium flours to ensure every loaf is not only delicious but also nutritious.

For generations, Millstadt has been home to our family, and we are thrilled to give back by providing fresh, high-quality bread to our neighbors and surrounding communities.

Explore our offerings through our Sourdough Drops or or reach out to us for special requests and occasions. We are here to bring the best of local, artisanal bread to your table.

Thank you for supporting our little bakery. I truly look forward to sharing our passion for sourdough with you!

Kara

ORDERING

I strive to make the ordering process as convenient as possible for our customers. You have two easy options to get your hands on our delicious sourdough bread:

1. Order Through HOTPLATE

For regular orders, we partner with HOTPLATE, a site that organizes our Pre-Order Sourdough Drops. Here’s how it works:

  • Visit : PRE-ORDER SOURDOUGH

  • Pick up your fresh sourdough bread at the designated drop point on the specified date.

You can sign up HERE to get text alerts when new SOURDOUGH drops get released, so you don’t miss out!!

2. Special Requests and Occasions

If you have a special request or need sourdough bread for a special occasion, we’ve got you covered! Here’s what to do:

  • Complete our SPECIAL REQUEST SURVEY

  • Provide details about your request, including the type of bread, quantity, and any specific requirements. Submit the survey, and I will contact you directly to confirm the details and arrange your order.

Whether it’s a custom order or something unique for an event, we are happy to work with you to meet your needs.

If you have any questions or need further assistance, please feel free to contact directly: kararosellc@gmail.com

  • Sourdough bread is made using a natural fermentation process involving wild yeast and lactic acid bacteria. This process gives the bread its distinctive tangy flavor and chewy texture.

  • Unlike regular bread that uses commercial yeast for leavening, sourdough relies on a natural starter made from flour and water that captures wild yeast and bacteria from the environment. This results in a slower fermentation process that enhances flavor and texture.

  • Sourdough bread is easier to digest, has a lower glycemic index, improves nutrient absorption, contains prebiotics and probiotics, and is often better tolerated by those with gluten sensitivities (though not suitable for celiac disease).

  • A sourdough starter is made by mixing equal parts flour and water and letting it ferment at room temperature. This mixture is "fed" with more flour and water over several days until it becomes bubbly and active with wild yeast and bacteria.

  • Sourdough bread typically has a longer shelf life than regular bread due to the natural preservatives created during fermentation. It can last up to a week at room temperature if stored properly in a bread bag or wrapped in a cloth.

  • Yes, sourdough bread freezes well. It’s best to slice the bread before freezing so you can easily thaw individual slices. Wrap the bread tightly in plastic wrap or aluminum foil, then place it in a freezer bag.

  • High-quality, unbleached bread flour is commonly used for sourdough. Whole grain flours, such as whole wheat or rye, can add flavor and nutrition. Sourcing flour from reputable mills can also enhance the quality of your bread.

  • The natural fermentation process breaks down complex carbohydrates and gluten, making it easier to digest. The presence of beneficial bacteria in sourdough also promotes gut health.

  • No, the unique qualities of sourdough bread come from the natural fermentation process using a starter. Without a starter, the bread wouldn’t develop the same flavor, texture, or health benefits.

  • Keep your starter in a jar at room temperature and feed it daily with equal parts flour and water. If you don't plan to bake frequently, you can store it in the refrigerator and feed it once a week.