Pick Your Poison
I’m So Bad at Making Decisions… So I Get It
I’m the kind of person who can spend way too long figuring out where to go or what to do because I’m thinking through every possible scenario. If we go here, then we can do this, but if we go there, then we can’t do that… It’s a whole thing. And that’s exactly how I am with bread too.
If I get this flavor, I can eat it with eggs in the morning or pair it with soup. But if I get that one, it’s sweet, so I can’t really use it for a sandwich. And if I get this loaf, I might get sick of it fast. It’s a full-on pros and cons list for every decision.
So when people message me or stop by and say, “I don’t know what to get!” I totally get it. That’s why a bunch of people have been asking me to do variety packs. I haven’t officially started them yet, but it’s 100% on my mind. A few friend groups have already said they’d split loaves so everyone gets to try different flavors without having to choose just one. Honestly? That’s the dream.
Plain sourdough will always have a place. It’s classic, it’s reliable, and places like Trader Joe’s and Whole Foods already do it really well. But what I love most is making sourdough fun. Adding flavor. Trying combos you can’t find on a store shelf. That’s where I get to be creative and make something that feels a little more special.
Here’s the current flavor lineup:
Plain
Cranberry walnut
Cinnamon sugar
Cinnamon raisin
Chocolate chip
Chocolate chip cinnamon
Feta olive
Everything but the bagel
Rosemary cheddar
Rosemary
Za’atar
Multi seed
Lemon blueberry
Apple cinnamon
Apple cheddar
Chocolate cherry
Pumpkin swirl
Smores
Custom
People always ask me what my favorite flavor is, and honestly, I don’t sell anything I don’t love. That’s kind of my rule. If I wouldn’t eat it, I’m not going to bake it for someone else.
That said, I’ve been convinced to try some flavors I wouldn’t normally grab for myself—like Italian meats or jalapeño cheddar. Not my go-to, but they turned out so good. It’s been fun to see how much people love those more savory, bold options.
Most of my flavor ideas just come from day to day life. I’ve never considered myself to be that creative, but times when I’ll get back from the beach, open my fridge, and think about what I can whip up for a Sunday BBQ are where I get to think outside the box and show I can be creative. That is kind of where I come up with flavors, social media, things I like to eat and things that are in season. It’s a little creative outlet for me. I’ve never considered myself super artsy, but flavor combos? That’s where my brain lights up.
Baking the bread is for sure a science, but the flavors? That’s where I let go and have fun.
