Feed
Starter first
Every bake begins with a living starter that is fed, watched, and kept ready for flavor.
Our story
Born from a starter, raised with love.
Small-batch baking with patient fermentation, honest ingredients, and a weekly rhythm customers can count on.
Sourdough House Bakery grew from a home starter into a small-batch bakery built around patience, good flour, and the kind of food people bring to the table before the bag is even fully open.
The menu changes with the week: crusty loaves, soft sandwich bread, muffins, cookies, rolls, and seasonal specials. The process stays steady: feed the starter, let time do its work, bake with care, and keep pickup simple.
Hotplate handles the live drops and ordering so customers can see what is fresh, reserve favorites, pay securely, and get notified when the next bake opens.
The Sourdough House Family
The rhythm
No shortcuts. Just better bread.
The site can get flashier, but the bakery should stay honest: starter, time, heat, and pickup that works.
Rest
Slow fermentation
Long, cool ferments build the texture and tang that make each loaf worth waiting for.
Bake
Small batches
Orders are baked by hand in focused batches so the crust, crumb, and finish stay consistent.
Share
Local pickup
Fresh bakes are released through Hotplate drops and picked up close to home.