One menu a day, six days a week.
Until it's gone.

Sourdough & Salt was opened on a Tuesday morning in March 2016 by Janneke Vermeulen and Adrien Tessier-Chen, in a 740-square-foot corner space on Atwood Avenue. We had two deck ovens, one mixer, and exactly forty-six loaves on the first day. We sold thirty-eight of them. We have been here on the same corner since, and the deck ovens are the same two ovens; everything else has been replaced at least once.

What we make is sourdough bread, in the sense that everything we bake — every loaf, every croissant, every baguette, every bun — is leavened with a wild-yeast culture we maintain in a 4°C fridge in the back. Some of the dough cold-ferments for 20 hours; some, like the country loaf, for 28. We don't use commercial yeast at all. Most of the flour is local — we buy directly from Meadowlark Farm in Iowa County for our wheat & rye, milled fresh to order, four times a month.

We are open six days a week, Tuesday through Sunday, from 7am until we sell out — usually somewhere between 1 and 3 pm. If you want a specific loaf, the only way to be sure is to reserve it the day before. Closed Mondays — every Monday — for cleaning and rest.