Small batches, long ferments, warm crust.

MarLou Bakehouse is a home-based sourdough bakery. Every loaf is mixed, shaped, and scored by hand, then slow-fermented overnight before it ever sees the oven.

We bake in small batches on a rotating weekly schedule — country sourdough, seeded sourdough, and a few seasonal varieties — and sell them pre-ordered so every loaf comes out of the oven with a home waiting for it.

We keep the lineup short on purpose. Fewer loaves per week means better fermentation times, better crust, and ingredients sourced from people we know and trust.

If you’d like to know what’s in a loaf before you order, every product page has its full ingredient list — and if you ever have a question, you can always get in touch.