Locally made long fermented sourdough bread

Place your order Monday-Wednesday and pick it up Saturday morning

Order pickup @ 7 Park st, Windham NH, 03087

Your Questions, Answered

  • We bake once a week, orders are received Monday-Wednesday, the dough is prepared, and the loaves are ready for pickup Saturday between 8-12 at our shed.

    If a product is out of stock you will not be able to order it that week, but if you sign up for News and Updates we will notify you when pre-ordering starts for next week.

  • Sourdough bread offers significant health benefits due to its long fermentation process, which breaks down gluten and phytic acid, making it easier to digest and more nutritious than conventional bread.

  • We use King Arthur all purpose flour.

  • No, traditional sourdough bread is not gluten-free. While the long fermentation process breaks down some gluten proteins, making it easier to digest for some with mild sensitivities, it still contains gluten. It is not safe for people with celiac disease or severe gluten allergies.

  • You can reach us anytime via our contact page or email. We aim to respond quickly—usually within one business day.

  • Yes, send us an email and we will do our best to accommodate your request.

  • Yes, send us a message and if there are three or more requests for the new loaf, we will add it to the menu,

Our Bakery

Bread Culture started from the quest for a pure loaf that is easy on the digestive system. Once we had it (and worked out the kinks), we felt it deserved to be shared…

We rediscovered the art of sourdough baking as it's been done for thousands of years—with patience, attention, and respect for the process. Each loaf begins with flour, pure water, and our carefully maintained sourdough starter, then ferments slowly over 24-48 hours.

Long fermentation develops complex flavors, breaks down gluten for easier digestion, and creates bread with a lower glycemic index. The result? Loaves with incredible depth of flavor, beautiful open crumb, and that signature sourdough tang.

What Makes Our Bread Different

  • Long fermentation: 24-48 hours for optimal flavor and digestibility

  • Organic flour: From trusted regional mills

  • Local ingredients: Supporting New Hampshire farmers and producers

  • Small batches: Baked fresh every week

  • No additives: Just flour, water, salt, and time

  • Home-baked quality: Every loaf receives individual attention

Let’s Stay in Touch

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