Fresh from
the oven.
Handcrafted sourdough starting with organic flour and wild yeast.
Weekly pickups in Wolverine Lake.
Meet Amy
"Every loaf tells a story of patience, craft, and a little bit of wild magic."
It all started with a trip to Italy in 2022. I discovered that real sourdough, made from a naturally fermented starter, is a completely different experience. I came home inspired and haven't stopped baking since.
Now, I bake fresh loaves every week from my home kitchen in Wolverine Lake, using organic flour and my trusty starter named "Madre", the Mother of all Starters.
Each loaf is shaped by hand, baked in a Dutch oven, and made with love.
Baking since 2022
Saturday morning
This Week's Bread
Handcrafted with organic flour and wild yeast. Order by Thursday for Saturday pickup.
Blueberry Lemon Loaf
It is a light flavorful with just the right amount of sweet. Made with fresh blueberries and lemon zest, it's a summary twist on classic sourdough your whole family will love.
Italian Herb Loaf
Original Sourdough
Upcoming classes
Hands-on sourdough baking in small groups. Bring your curiosity, leave with confidence (and starter).
Classes Coming Soon
We're planning the next round of class dates. Want first dibs? Send a note and we'll keep you in the loop.
Contact AmyThe Process
From flour to loaf in 5 simple (but slow) steps
Feed the Starter
(Since 2022!)Every journey begins with Madre, my sourdough starter. She gets fed organic flour and filtered water daily.
Mix & Autolyse
(Patience is key)Flour and water rest together, allowing the gluten to develop naturally before the starter joins the party.
Stretch & Fold
(4-6 folds)Over several hours, gentle stretches and folds build strength in the dough without kneading.
Cold Ferment
(12-18 hours)The shaped dough rests overnight in the fridge, developing complex flavors while you sleep.
Score & Bake
(500°F)A razor blade creates the signature ear, then into a screaming hot Dutch oven it goes.
Kind Words
From our amazing customers
"This is the best sourdough I've ever tasted. The crust is perfect and the inside is so soft!"
- Sarah M.
Commerce Township
"My kids won't eat store-bought bread anymore. Amy's loaves are that good."
- Mike & Lisa T.
Walled Lake
"I've been making my own bread for years, but Amy's puts mine to shame. Just incredible."
- Jennifer K.
Wolverine Lake
"The rosemary olive oil loaf changed my life. I order two every week now."
- David R.
Milford
Learn to Bake
Hands-on classes in my home kitchen. You'll leave with fresh bread, a starter, and the skills to bake at home.
Upcoming Classes
Classes Coming Soon
We're planning small-group sourdough classes. Follow along on Instagram to be the first to know!
Weekly Orders
"The secret ingredient is always love"