Herb n' Cheese Sourdough

Bold. Savory. Comforting.

Crafted with organic, Alberta-milled flour and naturally leavened over 24+ hours, my Cheddar n’ Herb Sourdough is where comfort food meets artisan bread. Slow fermentation brings out rich, tangy sourdough depth, while sharp aged cheddar melts into pockets of savory goodness. A blend of garden herbs adds warmth and aroma, giving each slice a cozy, homey flavor that feels like the prairies wrapped in bread form.

Prairie-Driven Flavor

This loaf starts with my signature sourdough base—organic unbleached white flour, whole wheat flour, filtered Devon water, and Celtic Sea Salt. Then I fold in generous shreds of sharp cheddar and a mix of fragrant herbs for a loaf that’s flavorful without being heavy. The cheese caramelizes beautifully in the oven, giving the crust golden edges while keeping the crumb tender and aromatic.

Ingredients: Alberta organic unbleached white flour, Alberta organic whole wheat flour, Filtered Devon water, Celtic Sea Salt, Sharp aged cheddar, Dried herbs (rosemary, thyme, basil). *please note, the cheese is not organic*

Prairie Flour

Unbleached bread flour is roller milled using local, organic wheat right here in Alberta. Finely ground with high protein content, it develops a strong gluten structure that supports the cheese and herbs without compromising rise. Freshly milled without additives, this flour carries the subtle character of the prairies and often absorbs slightly less water than conventional flour — giving your loaf a balanced, chewy interior every time.

Designed for Everyday Life

Shaped as a classic bread loaf instead of a boule, this Cheddar n’ Herb Sourdough fits beautifully into daily life—slice it for grilled cheese, toast it with butter, or pair it with soups and stews. No thick crusty edges going to waste, just a flavorful, small-batch loaf made for real Canadian kitchens.

Minimalist Prairie Bread

This is comforting sourdough with a refined prairie twist. Tangy, savory, aromatic, and endlessly versatile—simple ingredients elevated by slow fermentation, local grains, and good old-fashioned sourdough flavor.

Optimal Freshness

Your loaf will come unsliced. I don’t pre-slice my loaves to keep them fresher, longer. Sourdough naturally stays soft inside and crisp outside when left whole — slicing speeds up drying. This way, you get the absolute best texture and flavor when you cut into it at home.