Artisan Sourdough Goods · Port St. Lucie, FL

Baked With Love,Shared With Joy.

Naturally fermented sourdough bread, bagels, cookies and muffins. Made by hand in small batches by Chef Taisha in Port St. Lucie.

Text Your Order See The Menu

Or call 772-210-4442 · Weekly bakes, while supplies last

A golden cheddar sourdough boule with a deep score on an end-grain walnut board

Cranberry walnut sourdough sliced thick, showing an open crumb — Cranberry Walnut, sliced.

Naturally FermentedHandcraftedSmall BatchBaked Twice A Week

Artisan Sourdough Goods

Made with our artisan sourdough starter.

Weekly Bakes · Orders Open While Supplies Last

Tap any flavor to add it to your order slip. When you're ready, the site writes the text to Chef Taisha for you.

Or Just Text 772-210-4442

From Our Starter

A jar of bubbly sourdough starter risen above a pink band on a kitchen counter — Fed, bubbly, ready.

The Starter

It All Starts In One Jar

Everything we make starts with our artisan sourdough starter. It gets fed, it bubbles, it rises, and it leavens every loaf, bagel, cookie and muffin on the menu.

Slices of cranberry walnut sourdough showing an open, airy crumb — Cranberry Walnut crumb.

Naturally Fermented

Time Does The Rising

Wild yeast from the starter does the work, slow and steady. That is where the tang, the open crumb and the crackly crust come from.

A bacon cheddar swirl sourdough loaf cooling on a black wire rack — Bacon Cheddar swirl.

Handcrafted

Shaped And Scored By Hand

Every loaf is mixed, folded, shaped and scored by hand by Chef Taisha. Swirls, fillings and toppings go in one loaf at a time.

Boxes of sourdough boules and loaves packed and ready to go out — Boxed up and ready.

Small Batch

Baked Twice A Week

Freshly baked twice each week in small batches. Orders open while supplies last, so text early and your bread is boxed and waiting.

Chef Taisha’s New York kitchen crew in black caps and chef jackets — The New York crew.

Chef Taisha smiling in front of her crew — Chef Taisha

Meet The Baker

From NYC Kitchens To Your Table

Chef Taisha spent 17 years in New York kitchens, rising to General Manager and Executive Chef of an operation feeding more than 1,300 people a day. Now she bakes for her neighbors on the Treasure Coast.

Same chef's hands, a slower craft. Every loaf, bagel, cookie and muffin starts with one sourdough starter, gets mixed and shaped by hand, and comes out of the oven in small batches twice a week.

Sourdough with soul.

Read Our Story

Beyond The Board

Also From Chef Taisha’s Kitchen

A basket of jalapeño cheddar, everything and sesame sourdough bagels

Big Orders & Events

Feeding a crowd? Bagels by the dozen, bread for the table, cookie boxes for the office. Text the date and the headcount and Chef Taisha will tell you what she can bake.

Text About A Big Order