5 Expert Tips for Baking the Perfect Sourdough at Home

There’s a certain magic in sourdough — that crispy, blistered crust, the chewy interior, the unmistakable tang. But baking it at home? That can feel like a journey. These five expert tips are here to guide you — straight from our test kitchen to yours.

IT ALL STARTED WITH A MISSED MORNING

Like many home bakers, our head baker Mia’s sourdough journey started during a weekend experiment — and a lot of flour-covered failures. But every under-proofed loaf and overly sour bite brought her closer to the perfect formula.

Now, we’re sharing some of the key lessons that helped turn those early loaves into bakery-worthy masterpieces.

HANDCRAFTED WITH HEART (AND BUTTER)

Each almond croissant is handcrafted over two days:

First, we prepare the buttery laminated dough — layering it with care.
Then, after baking, it’s filled with rich frangipane almond cream and baked again for that perfectly toasted, gooey finish.

We don’t cut corners. From European-style butter to finely ground almonds, only quality ingredients make it into our signature recipe.

IT ALL STARTED WITH A MISSED MORNING

What started as a quiet experiment has become a best-seller — loved by locals, travelers, and even food bloggers passing through. Some customers stop by every single morning just for this croissant (and we love that!)

START WITH A HAPPY STARTER

A strong, bubbly starter is the heart of great sourdough. Feed it regularly, keep it warm, and give it time to mature. If it’s doubling in size and smells fruity (not sour), you’re on the right track.

MASTER THE MOISTURE

Steam is essential for that signature crust. Whether it’s using a Dutch oven or adding a tray of water to your oven, the right humidity makes all the difference.