A French-style sourdough bâtard with a caramelized crust, delicate scoring, and an open, lacy crumb. A true celebration of fermentation, finesse, and feel.

A fragrant, leaf-shaped sourdough flatbread from Provence — crusty on the outside, tender within, and perfect for tearing and sharing.

Whisper-thin and wonderfully flexible, these crêpes are a charming way to use sourdough discard — equally suited to sweet or savory moments.

A delicate French classic made with buttery sourdough pastry, paper-thin apple slices, and a golden, caramelized finish.

A laminated Breton pastry made with layers of sourdough, butter, and caramelized sugar — crisp, flaky, and richly indulgent.

Delicately sweet and soft, these French milk rolls are ideal for breakfast, tea, or sandwiches — given a slow-rise twist with sourdough.

A silky-soft French pullman loaf with a closed crumb and mild sourdough tang — perfect for refined sandwiches or crisp morning toast.

A charming open-faced tart with flaky sourdough discard pastry and a vibrant strawberry filling — easy elegance for spring and summer tables.

A rich, warmly spiced loaf sweetened with molasses and balanced by the subtle tang of sourdough discard — perfect for the festive season.

Moist and fluffy sourdough muffins with bursts of tart cranberry and the sunshine of fresh orange zest — perfect for a holiday morning or cozy brunch.

A stunning pull-apart centerpiece with sweet, swirled layers — naturally leavened and perfect for sharing around the holiday table.

These baked sourdough donuts are tender, spiced, and filled with deep apple flavor — the perfect autumn indulgence.

A naturally leavened pumpkin bread with warm fall spices, a golden hue, and a tender, cake-like crumb — perfect for breakfast or teatime.

Spiced, pillowy, and naturally leavened, these sourdough hot cross buns are a beautiful seasonal centrepiece for Easter or any cool-weather brunch.

This lush chocolate cake gets its moisture and rise from sourdough discard, oil, and a touch of acid — no eggs required.

Perfectly crisp and deeply savory, these crackers turn leftover gluten-free discard into something you’ll want to keep stocked at all times.

Sweet, spiced, and enriched without dairy or eggs — these pillowy rolls deliver all the comfort of a bakery-style cinnamon bun, with a tangy sourdough edge.

A naturally sweetened, gently tangy loaf that uses overripe bananas and sourdough discard for a nourishing twist on the classic banana bread.

Wholesome and satisfying, these naturally gluten-free and vegan pancakes make the perfect slow-morning stack — soft, nutty, and rich in flavor.

Soft, fluffy, and made without butter or milk, these tangy sourdough muffins are a flexible foundation for both sweet and savory add-ins.