Why Sour Mountain?
We started baking bread because we missed the real thing—the kind with a crackling crust, an open crumb, and that unmistakable tang that only comes from slow fermentation.
Every loaf begins with our sourdough starter, which we've fed and cared for over three years. We mix by hand, shape with intention, and bake in small batches so nothing gets rushed. The result? Bread that actually tastes like bread.
We're not a big operation—just a home kitchen, a hot oven, and a genuine love for the craft. When you order from us, you're getting something made specifically for you.
— Mike, Baker & Founder