Two individual sourdough rounds from Melissa at Messy Buns Sourdough, made for turning your favorite soup into the coziest possible meal. Cut off the top, hollow out the center, and fill with something warm—the bread becomes part of dinner, not merely the container. Sourcing & practices Melissa started Messy Buns after discovering sourdough baking as a creative outlet following 10 years in nursing and the intensity of working in the Emergency Department through COVID-19. The name fits: she is almost always wearing an actual messy bun while she bakes. She is also a one-arm baker, mixing, shaping, and baking every batch using one arm. Her starter is maintained daily, and the bread is allowed to ferment slowly because, as Melissa puts it, sourdough can’t be rushed. What to expect Two handmade sourdough bowls with a golden exterior, tender center, and mild, family-friendly tang. Each bowl may vary slightly in shape—that’s part of what makes genuinely handmade bread so good. How to use them Warm the bowls, slice a lid from the top, and gently remove some of the center while leaving a generous layer of bread around the sides and bottom. Fill with tomato soup, potato soup, broccoli cheddar, chili, chowder, or your favorite creamy seasonal soup. Save the removed bread for dipping.
