Manalapan, New Jersey

Real sourdough, baked slow.

Small-batch, naturally leavened loaves with a crackling crust, an open crumb, and the tang that only a long rise can give.

Order by call or text 908-424-9898

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A flour-dusted sourdough boule scored with a wheat-leaf pattern, fresh from the oven

Wild-yeast starter
Long, slow rise
Small batches
Homemade

Our bread

From the oven this week

Text us for today's availability and pricing.

Country Sourdough Boule

Our classic round loaf. A blistered, golden crust around a soft, open crumb with the tang of a long ferment.

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Three sourdough sandwich loaves baked in pans

Sourdough Sandwich Loaf

Baked in a pan for even slices. Tender inside, golden outside, and made for toast and sandwiches.

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$Long sourdough batards, some topped with sesame and pumpkin seeds, on a wooden board$

Seeded Batards

Long loaves for tearing and dipping. Some are crusted with sesame and pumpkin seeds, others left flour-dusted and rustic.

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Why sourdough

Bread the old way, for good reasons

Sourdough is one of the oldest ways to make bread. A living starter and a slow rise do the work that fast commercial yeast does in an hour, and you can taste the difference.

Deeper flavor

Wild yeast and friendly bacteria build a rich, slightly tangy flavor that a quick-rise loaf never gets the time to develop.

Easier to digest for many

Long fermentation breaks down some of the starches and proteins in the flour, and many people find sourdough gentler on the stomach. It is not gluten-free.

More from the grain

Slow fermentation reduces phytic acid in flour, which can help your body absorb minerals like iron and zinc.

Stays fresh longer

The natural acids in sourdough slow staling, so a loaf keeps its soft crumb and good flavor for days.

Inside the loaf

Open crumb. Crackling crust.

A long fermentation builds the irregular, glossy crumb and the crust that crackles as it cools.

Two halves of a sourdough loaf showing a wide open crumb

A sliced sourdough loaf on a wooden board with airy crumb

A sourdough loaf cut open showing a soft, even crumb

Gallery

Fresh out of the kitchen

About us

Bread that takes its time

Sourdough & Co. is a Manalapan, New Jersey bakery built around one idea: good bread can't be rushed. Every loaf is raised with a wild-yeast starter and given a long, slow rise, which is where the tang, the chew, and the crackle come from.

We bake in small batches so each loaf gets attention. Call or text to tell us what you'd like.

Order

Call or text to order

908-424-9898

Tell us which loaves, how many, and the day you need them. Serving Manalapan, NJ.

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