Naturally leavened · Baked this morning
Every Sunloaf is real sourdough: wild starter, a long overnight ferment, and a hot stone bake. No commercial yeast, no dough conditioners, no shortcuts. Three loaves, one size, twenty dollars each.
The whole menu
We bake a small number of things and try to bake them very well. Every loaf is the same generous size, and every loaf is $20.
Our daily bread. Unbleached bread flour with a little whole wheat, fermented overnight for an open, custardy crumb and a crackling mahogany crust. Mild tang, big flavor, good with everything.
The country loaf turned decadent: cocoa worked into the dough, then folded with dark chocolate chunks that melt into pockets. Deep and not too sweet. Astonishing toasted with butter.
Not a quick bread. Very ripe bananas and a touch of cinnamon folded into naturally leavened dough, baked in a pan with banana slices on top. Soft, fragrant, barely sweet.
What's in it
Per slice, based on roughly 16 slices per loaf. Long fermentation breaks down some of the starch and gluten before the bread ever reaches the oven, which is a big part of why sourdough sits easier.
| Per slice | Classic Country | Chocolate | Banana |
|---|---|---|---|
| Calories | 140 | 180 | 195 |
| Total fat | 0.6 g | 5 g | 6 g |
| Saturated fat | 0.1 g | 2.5 g | 2 g |
| Cholesterol | 0 mg | 0 mg | 10 mg |
| Sodium | 320 mg | 240 mg | 220 mg |
| Total carbohydrate | 29 g | 30 g | 31 g |
| Dietary fiber | 1.5 g | 3 g | 2 g |
| Total sugars | 0.5 g | 9 g | 12 g |
| Protein | 5 g | 5 g | 4 g |
| Iron | 1.7 mg | 2.4 mg | 1.6 mg |
| Ingredients | Bread flour, water, whole wheat flour, sourdough starter, sea salt | Bread flour, water, dark chocolate, cocoa, starter, cane sugar, sea salt | Bread flour, water, banana, starter, butter, cane sugar, cinnamon, sea salt |
All three loaves contain wheat. The banana loaf contains milk (butter). The chocolate loaf may contain soy from the chocolate.
Everything is baked in one small kitchen that also handles nuts and dairy. We cannot guarantee an allergen-free loaf.
Values are calculated from our recipes, not lab tested. Slice thickness varies. Replace this panel with lab or software-verified figures before making any formal nutrition claim.
Ordering
Build your order below, then send payment with PayPal or Venmo. We confirm every order by text or email once payment lands.
Everything is $20 and one size, so the math stays easy. Order as many as you like.
PayPal is our primary method and Venmo works just as well. The buttons open with your total already filled in.
PayPal will not carry a note for us automatically, so tap Copy order summary and paste it into the payment note. That is how we match bread to person.
We reply within a few hours with the pickup address and a time window. Loaves come out of the oven that morning.
Our method
Real sourdough takes about two days. There is no way to hurry it, and we stopped trying a long time ago.
One jar of wild yeast and bacteria, fed twice a day for years. It does all the leavening, every single loaf.
Shaped loaves rest in the cooler overnight. That slow ferment builds the flavor and makes the bread easier to digest.
A hot stone hearth with a burst of steam gives the crust its blister and the crumb its lift. No pans for the boules.
Nothing sits overnight in a bag. Your loaf comes out of the oven a few hours before you pick it up.