Classic artisan sourdough from Melissa at Messy Buns Sourdough, baked in a loaf pan for neat, sandwich-friendly slices. Made with only flour, salt, and water, it has the character of traditional sourdough in a shape that’s especially easy to use every day. Sourcing & practices Melissa began baking sourdough in spring 2024 after spending 10 years as a registered nurse. Working in the Emergency Department through COVID-19 left her needing a healthy outlet for stress; baking began as that outlet, then grew into Messy Buns when friends and family started asking to buy her bread. Melissa is also a one-arm baker. She lost her left arm in an accident when she was five years old, and every loaf is mixed, shaped, and baked using one arm. Her philosophy is simple: take care of the starter, use quality ingredients, and respect the process. She maintains her starter daily and allows the dough to ferment slowly, adjusting each bake as temperature, humidity, and starter health change. What to expect A golden, crusty exterior with a tender, pleasantly chewy center and just enough sourdough tang to give it character without becoming overly sharp. This isn’t soft, enriched sandwich bread—it’s true artisan sourdough shaped for easier slicing. How to enjoy it Use for avocado toast, grilled cheese, sandwiches, French toast, garlic bread, or simply toast a slice and add plenty of butter. For longer storage, slice before freezing so you can pull out exactly what you need.
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