our story
Open Saturdays 9:30am - UNTIL SOLD OUT.
Located at 1923 S. Sergeant Ave. Joplin, MO
Life rhythms that counter the busyness + bustle that is the norm of the rest of the world are what have become our family’s aim. Through the work of discovering what these rhythms looked like for us, we found ourselves living life in many ways that echo the past. Along with growing + preserving our own food, raising animals for food, and learning it would best suit our way of life to homeschool our four children, naturally leavened, sourdough bread found its way on our list of meaningful pursuits. And it became a doorway opening to so much beyond what we could have dreamt of or sought after of our own accord. The more we gathered around our own table to break bread, the more it became clear that creating space for others to come to the table to join us in the conversation + learning we are gleaning from this life is truly what it is all about. Everything we have been stirred up for all leads to this - to do life together in authentic community. And so, we bake to break bread with you.
After over a year of baking small batches of our naturally leavened breads + pastries out of our tiny cabin nestled on the edge of the Ozark forest and a Kansas field, we moved our bakery operation to a brick + mortar bakehouse in Joplin, MO to provide you with real bread + a gathering place for authentic community.
Our breads + pastries take three full days to make from start to finish, contain no commercial yeast, and are baked fresh on Saturday mornings.
real bread
Our menu is comprised of mainly traditional European style breads and pastries with a few modern + seasonal variations to our old world recipes.
All of our breads are made with only FLOUR + WATER + SALT.
Made in the traditional French method using our own naturally leavened pastry dough recipe, European grass fed butter + milk, our pastries take three days, start to finish and are laminated by hand resulting in layers + layers of buttery, flaky sweet sourdough.
Our menu is rooted in a variety of traditional European breads + pastries that we offer year round. In addition, a portion of our offerings feature seasonal ingredients only available in certain season + months of the year, so as to encourage eating in step with the rhythms of nature. You can find our menu offerings on our social media, as well as here on our website.
View the Menu
Old world Magic
Sourdough Science
""So why is Sourdough bread healthier than ordinary bread?" by Vanessa Kimbell
"Research, often linked with IBS, indicates that the principal storage of phosphorus in seeds is found in the bran part of wheat and is called phytic acid can be a cause for digestive discomfort and bloating. In humans, and animals with one stomach, this phytic acid inhibits enzymes which are needed for the breakdown of proteins and starch in the stomach. It is this lack of enzymes which results in digestive difficulties. Ironically, commercially produced whole grain bread, generally perceived as “healthy,” is often the worst thing a person with a wheat intolerance should eat.
Luckily we have an ally, sourdough. The wild yeast and lactobacillus in the leaven neutralise the phytic acid as the bread proves through the acidification of the dough. This prevents the effects of the phytic acid and makes the bread easier for us to digest. These phytic acid molecules bind with other minerals, such as calcium, magnesium, iron and zinc, which make these important nutrients unavailable to us. Long slow fermentation of wheat can reduce phytates by up to 90%. There is an interesting study that compares the effects of different leavens (yeast, sourdough, and a mixture of both) on phytic acid degradation which assessed the repercussions of phytic acid breakdown on phosphorus and magnesium solubility during bread-making, that showed Sourdough fermentation was much more efficient than yeast fermentation in reducing the phytate content in whole wheat bread (-62 and -38%, respectively). The lactic acid bacteria present in sourdough enhanced acidification, which lead to increased magnesium and phosphorus solubility.
Simply put the phytase enzymes released by the yeasts as the dough acidifies effectively pre-digests the flour, which releases the micronutrients and in turn reduces bloating and digestive discomfort.
Sourdough bread also takes longer to digest; studies have shown that rye flour added to sourdough can help regulate blood sugar levels which helps ward off diabetes.
Sourdough is also a prebiotic, which helps to support the gut micobiome."
*For a wealth of sourdough science and knowledge, visit The Sourdough School to learn more.