Sourdough,
baked weekly
in Littleton.
Small-batch loaves, made by hand, picked up fresh on Sunday afternoon. Order by Thursday at noon.
The loaves
Classic Sourdough
The original. Open crumb, crackling crust, naturally leavened with our 6-year-old starter. Long bulk, cold retard, baked to a deep mahogany.
Jalapeño Cheddar
Same naturally leavened base, folded with sharp white cheddar and roasted jalapeños. Crispy cheese ear, slow heat in the crumb.
[ photo · Cinnamon Swirl, hand-shaped ]
Cinnamon Swirl
Coming soon — a soft enriched sourdough swirled with brown sugar and Saigon cinnamon. Sign up for the next bake to be the first to know.
Meet Rachel
Baked by Rachel started on a windowsill in South Littleton in 2019, with one stubborn jar of sourdough and a kitchen that barely held a stand mixer. Six years later, the starter is still alive — and so is the same Sunday morning ritual.
Every loaf is mixed by hand, shaped on a floured counter, and baked in a single deck oven. The week is sized to whatever you order — no day-old bread, no waste.
No day-old bread.
No waste.
Just what you ordered.
Every loaf is sized to your order. The week's flour gets weighed once the cutoff hits — so what comes out of the oven on Saturday already has a name on it.
Five days,
one Sunday.
Sourdough rewards patience. Long, slow fermentation builds the flavor that fast bread can't fake — and the cadence of the week shapes everything else.
- 01
Mon - Thu
Orders open
- 02
Thu noon
Cutoff
- 03
Fri
Mix & long bulk
- 04
Sat
Bake & cool
- 05
Sun
Pickup on the porch
Four moments,
one loaf.
A bake takes most of the week. Here's where the slow part lives — the hours between flour and fire that fast bread can't fake.
No 01FlourBob's Red Mill, salt, water — and a spoonful of starter older than the bakery.
No 02MixHand-stirred until shaggy, then sealed in the bowl to bulk overnight.
No 03FireInto a screaming-hot dutch oven at 500 degrees. Lid on, then off. The crackle is the cue.
No 04RestOut of the oven and onto the board. The loaves wait until Sunday morning.
Knead a good loaf
this week?
Pick your bake day, fill your bag, and we'll see you Sunday afternoon.