A little bakery with a big starter.

One jar of starter, one stubborn belief.

Sourdough House began in a Rocklin kitchen with one bubbling jar of starter and a stubborn belief that bread should taste like something. Today we bake small batches six days a week from Pebble Creek Drive — country loaves, seasonal flavors and sweet sourdough treats, sold fresh the day they're baked.

Order ahead and your bread comes out of the oven with your name on it. Literally — we write it on the bag.