Combining the old with the new to give you the best.

Mixing the old and new way of baking

We use only natural yeast in the form of a levain made of just flour, water and natural microbs and yeast present in the air. Then we cold ferment it 24-48 hours.

The Bakery —

Select breads are now available for pickup and delivery.

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Country Loaf

Original Sourdough made with a mix of local Organic Heritage Whole Wheat Flour and Organic AP Hard Red Wheat Flour

Our story

Old Soul Sourdough started as a journey to bake healthier for my family. I went on a search to find the healthiest way to bake, from ingredients to the process.

Along the way I discovered the missing piece to our diets; fermentation mixed with heritage flour.

Now I use the best flours I can source including Organic, non-gmo heritage flour and mix it with Organic AP white flour. I have found this to be the best way to combine a little bit of the old with a little bit of the new.

Our ingredients

I work directly with a local MN seven-generation all Organic heritage wheat farm, getting our Heritage flour right from the source.

We believe our bread is only as good as the ingredients we use.

Behind the Kitchen —

Check our our blog for recipes, press, and to learn more about what goes on in our kitchen.