Everything we bake starts with sourdough. Our loaves, cookies, and scones all begin with the same living starter, making each bite more flavorful and easier to digest. It's an old technique that we're proud to keep alive.

The Starter Every loaf begins with our sourdough starter, the original culture Ashton was gifted when Lady’s Bakery first began. We feed it daily with fresh flour and water, keeping it alive and active. This living culture is what gives our bread its signature tangy flavor and natural rise.

The Mix We combine the starter with flour, water, and salt. No yeast, no shortcuts. Just four simple ingredients (plus love!) mixed by hand and left to rest. This is where the magic starts.

The Wait Good bread can't be rushed. We let the dough ferment slowly, sometimes overnight, giving the natural cultures time to work. This slow rise develops flavor and makes the bread easier to digest.

The Shape Once the dough has risen, we gently shape each loaf by hand. Every fold and turn builds structure and strength, preparing the dough for its final proof.

The Bake Into the oven it goes, where heat transforms simple ingredients into golden, crusty loaves. The aroma alone is worth the wait.

The Result Bread that's honest, nourishing, and made the way it's been made for centuries.