This weekClassic Country Sourdough Loaf
loaf
$12
Our everyday loaf. Open honeycomb crumb, blistered amber crust, and a wheat-ear score. Flour, water, salt, and time.
Picayune, Mississippi
Daddy & DaughterSourdough & Focaccia
Hand made with love especially for you. Order anytime — sourdough bread is a 2-day process, then pickup from our kitchen in Picayune.
Wild yeast only
Every loaf starts from our house starter, Yeasty Boyz — fed daily, never commercial yeast.
Two-day loaves
Sourdough bread is a 2-day process. Mix, a long ferment, then fire. That’s why we ask for two days.
Two pairs of hands
Daddy mixes. Angelina scores, tastes, and names the loaves. That’s the whole crew.
This week’s bake
On the board
This week
This weekWhole Wheat / Multigrain Sourdough
loaf
$13
A darker, nuttier boule with cracked wheat, oats, and flax in the crust. Same long ferment, more grain.
This weekJalapeño Cheddar
loaf
$15
Sharp cheddar melted into the crumb with roasted jalapeño. A little heat, a lot of pull.
This weekCaramelized Onion
loaf
$15
Slow-cooked sweet onions folded through a country dough. Deep, savory, and excellent with butter.
This weekClassic Rosemary & Sea Salt
slab
$14
The house focaccia. Olive-oil dimples, long rosemary, and flaky sea salt. Simple, and the one we bake most.
This weekRoasted Garlic & Herb
slab
$15
Dimpled in olive oil with roasted garlic cloves, rosemary, and flaky salt. The slab we make when company is coming.
The bake
Mix day one.Bake day two.
- 01
Feed & mix
Yeasty Boyz comes off the counter. Dough is mixed by hand — flour, water, salt, and whatever the week calls for.
- 02
Wait, then wait more
Bulk ferment, then a long cold proof so the crumb opens and the crust sings. Sourdough bread takes two days — there is no shortcut.
- 03
Fire & pickup
Into a ripping-hot oven on day two. You pick up in Picayune, still a little warm if you come when we pull the loaves.
Our story
A kitchen is a kind of promise.
Randy Carollo learned kitchens the way some men learn rivers. Angelina wanted in from the time she could stand on a stool. The one that matters most is the one they share.
Read the story
House favorites
The ones we bake for ourselves
This weekClassic Country Sourdough Loaf
loaf
$12
Our everyday loaf. Open honeycomb crumb, blistered amber crust, and a wheat-ear score. Flour, water, salt, and time.
This weekJalapeño Cheddar
loaf
$15
Sharp cheddar melted into the crumb with roasted jalapeño. A little heat, a lot of pull.
Chocolate / Chocolate Chip
loaf
$15
Cocoa dough and dark chocolate chunks. Named Chocolate Bayou for the water we grew up on.
This weekClassic Rosemary & Sea Salt
slab
$14
The house focaccia. Olive-oil dimples, long rosemary, and flaky sea salt. Simple, and the one we bake most.
Angelina’s Double Chocolate Cake Bites
each
$2
Angelina’s double chocolate sourdough cake bites — dark ganache, a tender crumb, finished with gold. Rich enough that one is a dessert.
Yeasty Boyz Starter
jar
$12
Our house white starter — lively, reliable, and the one we bake almost everything from. Comes with a feeding card.
Ready when you are
Order anytime. Sourdough bread is a 2-day process. Pickup in Picayune, Mississippi two days after you order.
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