Why sourdough?

Sourdough isn’t just bread — it’s a tradition thousands of years in the making. The earliest known sourdough dates back over 5,000 years to ancient Egypt, and its simple, wholesome process has been passed down through countless generations and cultures. Long before commercial yeast, bakers relied on the wild yeast and beneficial bacteria naturally present in flour and the air to create a living “starter” — the heart of every sourdough loaf. This time-honored method remains unchanged: flour, water, salt, and patience.

At Baked & Free, we believe good things take time and that everything is better when it’s done in love. Our sourdough loaves are slowly fermented over 12–48 hours, allowing the wild yeast to make the bread rise naturally while beneficial bacteria develop a flavor and texture you simply can’t rush. This extended fermentation also works wonders for your body — breaking down gluten and phytic acid, making nutrients like magnesium, zinc, and iron more available, and supporting a healthier gut.

Compared to most store-bought bread, sourdough has a gentler effect on blood sugar, contains no artificial preservatives or conditioners, and stays fresh longer when frozen thanks to its naturally acidic environment. The result is a loaf that’s easier to digest, more nutritious, and rich with the complex tang, light crust, and soft, chewy crumb that only true sourdough can offer.

Sourdough’s recent popularity isn’t just a trend — it’s a return to what bread was always meant to be: nutritious, slow-made, and deeply satisfying. It’s the flavor of real food, crafted by hand, with nothing to hide. Whether you enjoy it as morning toast, the base for a sandwich, or fresh from the oven with butter, every slice is a small celebration of life, love, and nourishment. 


Our Baked & Free sourdough is made with 100% USDA-certified, non-GMO, organic flour that is free from synthetic pesticides, preservatives, and other post-harvest additives commonly found in conventional American flours — even those banned in other countries. Our flour is refined using a proprietary sprouted-whole-grain process which uses only organic wheat and water, enhancing digestibility, nutrition, and natural flavor. 


Bread shouldn’t make you feel sick, it should make you feel alive. Grounded in this belief, each loaf reflects our commitment to taste, wholesome ingredients, and the simple joy of sharing good bread with the people you love.

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