Soft Pretzels

In March of 1980 I received a National Geographic World magazine for kids with an article about baking soft Pretzels. I fell in Love with Soft Pretzels way back when. While I lived in the US Virgin Islands I taught myself to bake NY Water Bagels simply out of need. The two have now been effectively crossed into my Hybrid Pretzagel. Flour, Water, Brown Sugar, Amber Barley Malt Extract, & Levain

Artisan Breads

Baking Artisan breads, which are leavened naturally with a wild starter created in 2019 on a early Fall day. All SourDoh breads are crafted by hand using locally sourced organic bread flour, and fermented over a 12 to 24 hour period. Good things in life are worth waiting for.

My Girls My Life

I Love my Daughters; They come first.