Our Story

Sweets and Sourdough started in 2025 with a simple, honest realization. I still wanted to eat the foods I loved, but I wanted them to love me back. I was craving soft cookies, chewy bagels, and crusty bread, but I was also paying more attention to how my body felt after I ate them. That tension sent me into my home kitchen, curious about whether there was a better way.
That curiosity led me to sourdough and the slow art of fermentation. I fell in love with the process: feeding a starter, watching wild yeast come alive, and seeing how time and simple ingredients could transform flour and water into something deeply flavorful and easier to enjoy. Batch by batch, I started reimagining my favorite breads and sweets with longer ferments, more intentional ingredients, and fewer shortcuts.
At first, it was just for me, my family, and friends. But every time someone asked, “How did you make this?” or “Why does this feel different from regular bread?” I realized I didn’t just want to sell baked goods. I wanted to share the why and how behind them. Sweets and Sourdough became more than a micro bakery. it became a way to teach people that they don’t have To choose between comfort and care.