Mercy Mills Sourdough
Naturally leavened · Small batch

Small-batch sourdough, baked with patience.

Hand-shaped loaves and bakes made the slow way — wild yeast, long ferments, and a golden crust worth the wait. Baked in small batches and delivered fresh.

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How it's made

Bread the slow, honest way

Real sourdough can't be rushed. From a living starter to a golden crust, here's the four-day journey every loaf takes before it reaches your table.

  1. 01

    A Living Starter

    It begins with our wild sourdough starter — flour and water, fed daily until it bubbles with natural yeast. No commercial yeast, ever.

  2. 02

    The Slow Rise

    We mix, fold, and let the dough ferment slowly over 18–24 hours. Time is the real ingredient — it builds flavor and makes the bread easy to digest.

  3. 03

    Hand Shaped

    Every loaf is shaped by hand and rested overnight in the cool, so the crumb sets open and airy and the tang deepens.

  4. 04

    Baked to Gold

    Scored and baked in a screaming-hot oven with steam for that signature crackly, deep-golden crust. Cooled, then straight to you.

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Order fresh sourdough

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