Gillett Farmstead · Quitman, Texas
Heritage grain sourdough. Three ingredients. 24-hour fermentation. Baked in Quitman, Texas — and on your table the same week.
If bread usually doesn’t agree with you, this one might. We hear it from customers every week.
Pick up a loaf of “sourdough” at Brookshire’s or Walmart. Flip it over. You’ll find up to 20 ingredients — commercial yeast, sugar, preservatives, and additives that have no business in bread.
No starter. No real fermentation. Just the word “sourdough” on a bag with no legal requirement behind it.
Our bread has flour, water, and salt — plus a live sourdough starter we feed every day. It ferments for 24 hours before it ever sees the oven. The natural acidity from that fermentation is the preservative. The heritage grain is the flavor. There’s nothing to hide because there’s nothing we added.
The average grocery tomato travels 1,500 miles — picked green, gas-ripened in a warehouse. Ours was in the ground yesterday.
Know someone who’s been reading bread labels? Send them this page.
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The sourdough bread at Gillett Farmstead is absolutely incredible! Each loaf has that perfect balance of chewy crust and tender crumb that you can only get from properly fermented sourdough. You can tell they take their time with the fermentation process.
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I got a loaf of ‘everything’ bread, and it was literally THE BEST bread I’ve ever had! I’ve never been one to really ‘eat bread’ by itself, but oh my word, this loaf had me standing there eating it right out of the bag!
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We went to the farmers market and my son and I got a brown butter caramel cookie and OMG it was the best cookie I’ve ever tasted in my life!! If I had known they’d be so good I would’ve bought the rest on the table!! Definitely going back!!
Baked with White Sonora and Rouge de Bordeaux — wheat varieties grown for centuries for flavor, not factory speed. Country sourdough, jalapeno cheddar and seasonal loaves that change throughout the year. Three ingredients. 24-hour fermentation.
Vegetables and herbs from our market garden in Quitman. What’s available depends on the season — and that’s the point. We grow what grows well here, pick it the day before or the morning of market, and bring it straight to you. No wax, no gas-ripening, no 1,500-mile truck ride.
Sourdough pizza dough, cinnamon rolls, seasonal baked goods, and other farm products as they’re available. We post this week’s full menu every Wednesday — follow us on Instagram or Facebook so you don’t miss it.
Baked by Angie. Grown on our land.
We didn’t plan to become bakers. We started because we couldn’t find bread worth feeding our family.
The grocery stuff made us feel lousy. The ingredient lists were alarming. So we learned to bake — and then we learned that the wheat matters as much as the process. That led us to heritage grains — White Sonora, brought to North America by Spanish missionaries in the 1600s, and Rouge de Bordeaux, a French wheat nearly extinct by the 1990s. Varieties grown for flavor and nutrition, not yield.
Our flour is stone-milled from heritage wheat grown by farmers we trust. We ferment every loaf for 24 hours with a live starter. We grow our own produce on the same land where we bake the bread.
One family. One farm. Everything on our table comes from the same piece of ground in Quitman — and we think you can taste the difference.
First time at the market? Ask for a sample. We’d rather you taste it than take our word for it.
