White Sonora
One of the oldest wheat varieties in North America, brought here by Spanish missionaries in the 1600s. Soft, slightly sweet, naturally lower in gluten than modern wheat.
24–48 Hour Ferment
Naturally leavened with a live sourdough starter. Real fermentation — not commercial yeast, not vinegar.
Redmond Real Salt
Harvested from an ancient sea bed in Utah. Trace minerals intact. No iodine, no anti-caking agents.
Award-winning. Best Jalapeño Cheddar Sourdough Bread at the 2025 Palestine Hot Pepper Festival.
The base is White Sonora — one of the oldest wheat varieties in North America, brought to the Southwest by Spanish missionaries in the 1600s. Soft, slightly sweet, and naturally lower in gluten than modern wheat. We naturally leaven it with a live starter, season it with Redmond Real Salt, and slow-ferment for 24–48 hours.
At the right moment in the mix, we fold in fresh jalapeños from a local east Texas farmer and aged cheddar. The heat is real but not aggressive. The cheese melts into the crumb. The tang from the fermentation pulls it all together into something that tastes like it was made for exactly one purpose — and it was.
No artificial additives. No shortcuts. Just heritage grain, real fermentation, and ingredients worth sourcing.
Best Used For
- Grilled cheese (the obvious answer — and it's correct)
- A bowl of chili
- Game-day snacks
- Alongside eggs in the morning
- Straight out of the bag