Handcrafted · Small Batch · Made with Love
Slow-fermented sourdough baked with care in small batches. Every loaf has a story — flour, water, salt, and time.
Our Story
Stiles Sourdough started with a single starter, a well-worn cast iron, and an obsession with the perfect crust. What began as weekend baking became something much more — a craft worth sharing.
Every loaf is naturally leavened, cold-proofed overnight, and baked to order. No shortcuts. No additives. Just good bread.
Why Stiles
Stone-ground, high-protein flour sourced with care. Simple ingredients, extraordinary results.
48-hour cold fermentation for complex flavor, better digestibility, and that signature tang.
Every loaf is loaded into a screaming-hot Dutch oven for an open crumb and shattering crust.
Ready to Order?
Place your order and get fresh-baked sourdough delivered or picked up locally.
Browse the ShopFresh Baked Goods
Each loaf is made to order. Order by Friday for weekend pickup or delivery.
Add items to your cart below, then reach out via email or Instagram to confirm your order and arrange pickup or local delivery. We bake fresh every weekend!
Our signature naturally-leavened country sourdough. Open crumb, crackly crust, complex tang.
Stone-milled whole wheat with a touch of local honey. Hearty, earthy, and slightly sweet.
Two small oblong loaves — perfect for smaller households or gifting. Same great recipe.
Dense, deeply flavored rye with caraway seeds. A Scandinavian-inspired long ferment.
Soft, pillowy sourdough dinner rolls. Perfect for the table, sandwiches, or snacking warm.
Olive oil-drenched sourdough focaccia dimpled to perfection. Topped with flaky sea salt and rosemary.
The Bread Journal
Experiments, seasonal bakes, and the ongoing obsession with the perfect loaf. Pull up a stool.
November 2024
Chasing the open crumb, shatteringly crisp crust, and that complex tang. Documented every variable changed over 24 bakes.
October 2024
Scoring isn't just aesthetic — it controls oven spring and crust formation. Here's what I learned after a month of experimentation.
September 2024
Roasted pumpkin puree worked into the dough gives a gorgeous amber crumb and subtle sweetness. A fall staple now.
August 2024
Bought a stone burr mill and spent two months comparing freshly milled whole wheat against store-bought. Short answer: yes.
July 2024
Life gets hectic. Here's how to keep your starter healthy with twice-weekly feedings, and when the fridge is your best friend.
June 2024
Focaccia is forgiving, delicious, and crowd-pleasing. I dialed in olive oil quantities, topping combos, and pan sizes.