Hi! I’m Sabrina
Sunday Sourdough Co. didn’t start as a business plan, it started as a way to breathe.
Between the demands of a corporate 9 to 5, I needed something creative, something mine, something that let me step outside the routine. So I started baking sourdough on the weekends as a hobby.
I began sharing the process on my Instagram stories every Sunday, and what started as a little baking series turned into something people actually wanted to eat. The requests came flooding in “how can I purchase” “mmm this looks delicious” “you should seriously start selling your bakes”.
With support from friend and family, I decided to take the scary leap into selling my products, and thus Sunday Sourdough Co. was born!
Every item is still made the same way it started: by hand, with care, in small batches. From classic sourdough loaves to jalapeño cheddar and our signature cinnamon rolls, each order is a little piece of that Sunday ritual.
Located in Delaware County, Pennsylvania for local pick up only. Be on the lookout for our next drop to snag your goodies soon!
What Sets Me Apart
A Full 48 Hours
Most bread you can buy was made this morning in a few hours with commercial yeast. Ours takes two days. Mixed Friday night, folded by hand, shaped Saturday, then cold-fermented a full 24 hours before it ever sees the oven. That long, slow ferment is where the flavor actually comes from — the tang, the chew, the crust that cracks when you cut it. There's no shortcut for it. There's only waiting.
Twelve Loaves. That's It.
We bake what fits in our ovens and no more. Every loaf is shaped by hand, one at a time, in a home kitchen — not a production line. That means when something sells out, it's genuinely gone until next Sunday. We'd rather cap the week and get every loaf right than scale up and get most of them close enough.
Baked the Morning You Get It
Nothing here is frozen, par-baked, or made ahead. Your loaf comes out of the Dutch oven on Sunday morning, and if you're early, you'll get it while it's still warm. We know exactly what's in it because we measured it ourselves the night before — four ingredients in the plain loaf, and time doing most of the work.