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
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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. We send a fulfillment email letting you know that it’s ready for pickup.
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.
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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.
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We use King Arthur all purpose flour.
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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.
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You can reach us anytime via our contact page or email. We aim to respond quickly—usually within one business day.
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Yes, send us an email and we will do our best to accommodate your request.
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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
Fill out the form to sign up for news and updates from the bakery or send us a message.
Sourdough Fan Reviews
“This is consistently a favorite at our house. It’s a huge loaf that lasts the whole week and the flavor is great cut fresh or toasted. The jalepenos are not too spicy and just enough cheddar. We use for sandwiches, as toast or cut into squares and dipped into some olive oil with like a fancy restaurant. Absolutely recommend as a repeat buyer every week when we’re not out of town.”
— Happy Customer“Beautiful very large loaf of delicious sourdough bread.”
— Happy Customer“Picked up the bread today and wanted to let you know that it is unanimous, my entire family agrees it the best one we’ve ever had!
Just wanted to let you know your jalapeño bread is delicious!
Thank you for adding to your menu. We will be ordering it again next week!”
— Happy Customer