Small batch sourdough, baked from scratch in New Richmond
Naturally leavened loaves, hand-rolled bagels, scones and weekend treats from a chef-run micro bakery. Grab yours at the honor stand or place your order online for pickup.
Slow bread, made by hand, one small batch at a time
I'm Scott Sprecher, a trained chef and then baker behind Sourdough by Scott. Everything starts with a live sourdough starter and a long, cold overnight rest. That slow fermentation is what gives each loaf its open crumb, tangy flavor and crackly crust.
Sourdough by Scott was born out of my fight with gastrointestinal cancer. Coming through it, I stopped taking the good things for granted: a warm loaf on a Saturday morning, a cup of coffee on the porch, a table full of people I love. Life tastes sweeter now, and I want to slow down and savor every bit of it. This bakery is how I share that. Every loaf is a reminder to enjoy the finer things in life, and to appreciate them a little more each day.
The bakery started just outside New Richmond, WI, and still bakes there today. I grow my own strawberries and herbs, so you'll see them turn up in scones, glazes and seasonal loaves. Bagels are hand-rolled and boiled before baking, and every muffin, scone and brownie is made from scratch.
— Scott, baker & owner
Out of the oven
How the stand works
Pick your bakes
Everything is labeled with its flavor, price and ingredients. Bakes are restocked through the weekend while they last.
Pay your way
Venmo @sourdoughbyscott, or leave cash in the box at the stand.
Enjoy it fresh
Sourdough keeps best cut-side down on the counter for 2–3 days. Slice and freeze anything you won't finish.
Order & Contact
Point your phone camera here to open our Facebook page for the weekly menu, sold-out updates and holiday hours.