A bright, cozy sourdough loaf from Melissa at Messy Buns Sourdough, featuring orange, sweet-tart cranberries, and rich pecans. It feels special enough for a brunch table or holiday spread—but is dangerously easy to turn into everyday toast. Sourcing & practices After 10 years as a registered nurse—including working in the Emergency Department through COVID-19—Melissa found sourdough baking as a much-needed creative outlet. What began as a personal hobby grew into Messy Buns when friends and family kept asking for more. Melissa mixes, shapes, and bakes every loaf using one arm. She maintains her starter daily, chooses quality ingredients, and relies on slow fermentation rather than rushing the dough. Because temperature, humidity, and starter health can change from one bake to the next, each batch receives her hands-on attention throughout the process. What to expect A gently sweet fruit-and-nut loaf that still tastes unmistakably like sourdough. Orange brings brightness, cranberries add bursts of tart sweetness, and pecans round it out with warm, nutty richness. How to enjoy it Toast and add butter, cream cheese, or local honey. It’s also excellent alongside Brie or goat cheese, added to a brunch board, or used to make an especially memorable French toast.
