Real sourdough,
baked the morning
you buy it.
If you've been hunting for proper sourdough in the Texas Hill Country — the kind with a crackling crust, an open crumb, and only four ingredients on the label — you've found it.
Two days,
not two hours.
Most bread on a grocery shelf is mixed, risen, and baked in a few hours, leavened with commercial yeast. Mine takes about two days. It rises slowly, on a wild starter that's been in our family for years.
That long, slow fermentation is what makes a loaf actually sourdough — not just a brand on a bag.
The ingredient list, in full
- Unbleached flour
- Filtered water
- Sea salt
- Wild sourdough starter — flour and water, fed daily
That's the whole list. No commercial yeast. No oils, no emulsifiers, no dough conditioners. Nothing you couldn't pick out of a pantry.
Why it tastes different.
The slow ferment is doing more than making the dough rise. The wild cultures break down the flour over time — building flavor, a beautifully structured crumb, and bread that's easier on your gut than the fast stuff. It's also why a real sourdough loaf keeps for days at room temperature without going stale or fuzzy.
Baked the morning it's sold.
Loaves come out of the oven and go straight to the cafe, a few times a week. You're not picking up something that sat in a warehouse. The crust will still have a little snap when you bring it home.
Milk + Honey Coffee Co.,
a few times a week.
Find Daily Manna loaves on the counter at Milk + Honey Coffee Co., stocked a few times a week until they sell out. Quantities are small — come early if you want a particular variety.
- 290 — 12005 US-290, Austin, TX 78737
- Fitzhugh — Fitzhugh Brewing (coffee trailer), 15435 Fitzhugh Rd, Dripping Springs, TX 78620
How long will the bread keep?
Three to four days at room temperature in a paper bag or bread box, cut-side down. After that, slice it and freeze it — sourdough toasts beautifully from frozen.
Can I order ahead?
Yes. If you want a specific loaf or you need several at once, send a note by Wednesday and I'll set them aside. Same email at the bottom of the page.
Is it gluten-free?
No — it's wheat sourdough. That said, the long ferment breaks down a lot of the gluten, and many people who avoid commercial bread find they tolerate traditional sourdough well. (Not medical advice; trust your own body.)
Custom orders, weddings, gifts?
Within reason, yes. Reach out and we'll talk about it.