Our Story
We’re a small-batch bakehouse built around the idea that how something is made matters. Our sourdough is naturally leavened and slow fermented, our products are made by hand, and we choose simple, quality ingredients whenever possible. We don’t rush the process, because time develops the flavor, texture, and character that make artisan bread worth waiting for.
The name Nest & Thyme reflects that philosophy: Nest represents home, family, sharing and the seasons of life that are always changing. Thyme for the patience, rhythm, and time that good bread — and sometimes life — requires.
Our goal is simple: to create food we’re proud to put on our own table — and even happier to share with yours.
Good things take time.
WHAT WE BAKE
Artisan Sourdough
Naturally leavened country loaves along with rotating seasonal and flavored varieties.
Sourdough Focaccia
Handmade, slow fermented, generously topped, and baked until golden.
Sourdough Bagels
Small-batch bagels made with the same attention to time, texture, and simple ingredients.
Cookies & Baked Goods
Cookies, scones, and other handmade favorites that change with the season and the inspiration.
Meet the Baker
Hi, I’m Becky — the baker behind Nest & Thyme Bakehouse.
My sourdough journey began during a season of unexpected change, when a gifted starter somehow turned into a daily ritual. With each turn of the dough I began to learn, experiment, create and begin again.
Before long, one loaf became two — one for my family and one to give away. Hundreds of loaves later, sharing what I bake is still one of my favorite parts of the process.
Eventually, friends and neighbors kept asking if they could buy my bread, and the idea for Nest & Thyme began to take shape.
I’m still learning, experimenting, trying new flavors, and usually covered in flour and I wouldn't have it any other way. Nest & Thyme gives me a way to share something I genuinely love making with the people around me — and I’m so glad you’re here for the journey.
How It Works
01
Join the Drop List
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Watch for the Menu
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Place Your Order
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Pick Up & Enjoy
Sign up to receive our weekly Hotplate drop notifications.
We’ll let you know when the week’s menu goes live, along with ordering and pickup details.
Choose what you’d like from the available bake. Quantities are limited and everything is made in small batches.
We’ll have your order freshly baked and ready during the scheduled pickup window.
Sourdough 101
The Basics: Understanding Sourdough
1. What is sourdough?
Sourdough is bread made through natural fermentation using a living starter rather than commercial yeast. The starter contains wild yeasts and beneficial bacteria that help bread rise while developing its distinctive flavor, texture, and nutritional characteristics.
2. What is a sourdough starter?
A sourdough starter is a living culture made from flour and water. Over time, naturally occurring yeasts and beneficial bacteria develop, creating a natural leavening agent.
3. How is sourdough different from regular bread?
Unlike conventional bread that typically relies on commercial yeast for a quick rise, traditional sourdough uses naturally occurring yeasts and bacteria to ferment the dough. This slower process develops complex flavors and can improve the availability of some nutrients.
4. Does all sourdough contain the same ingredients?
No. Traditional sourdough needs only flour, water, and salt, plus the living starter. Some commercial sourdough breads contain added yeast, flavorings, preservatives, or dough conditioners.
The Benefits of Slow Fermentation
5. What is long, slow fermentation?
Long, slow fermentation allows wild yeasts and beneficial bacteria to work gradually within the dough. They break down certain carbohydrates, produce natural acids, and transform the flour, developing flavor, texture, and nutritional properties.
6. Why does fermentation time matter?
Time is one of sourdough's most important ingredients. Natural enzymes and beneficial bacteria gradually transform the flour, reduce phytates, break down some difficult-to-digest carbohydrates, and create complex flavors and textures.
7. Is sourdough easier to digest?
For some people, yes. Fermentation can break down certain complex carbohydrates, including some fructans that may contribute to discomfort. Individual responses vary, and not all sourdough breads undergo the same fermentation.
8. Does sourdough make nutrients easier to absorb?
Fermentation can reduce phytates, compounds that bind minerals such as iron, zinc, and magnesium, making those minerals more accessible for absorption.
9. Does sourdough affect blood sugar differently?
Natural fermentation can change how starches behave, and some studies suggest certain sourdough breads may produce a more gradual blood sugar response. Results vary by recipe, flour, fermentation, and individual. Sourdough still contains carbohydrates.
Natural Ingredients & Better Bread
10. Why do simple ingredients matter?
Great bread does not need a long ingredient list. Our traditional country sourdough is made with flour, water, salt, and naturally fermented starter, through a 48–60 hour process. No unnecessary additives or preservatives—just carefully selected ingredients, traditional techniques, and time.
11. Does sourdough need preservatives?
No. Traditional sourdough develops organic acids during fermentation that can help slow certain spoilage. Like all fresh bread, it has a limited shelf life, but proper storage helps preserve freshness and flavor.
12. Is sourdough gluten-free?
No. Traditional sourdough made with wheat flour contains gluten and is not safe for people with celiac disease or wheat allergies. Fermentation may make it easier for some people to tolerate.
13. Is sourdough a healthy choice?
Traditional sourdough can be a nutritious part of a balanced diet. Natural fermentation, simple ingredients, and thoughtful preparation offer qualities beyond flavor and texture.
Sourdough vs. Sourfaux
14. What is “Sourfaux”?
Some commercial breads labeled sourdough rely mainly on commercial yeast, use little starter, or add flavoring. Sourfaux may taste like sourdough but does not undergo the same extended natural fermentation. Check the ingredient list for extra leaveners or ingredients beyond flour, water, and salt.
15. How can I tell if my bread is Sourdough or Sourfaux?
See our guide below. Check the ingredients and ask about the process. See our guide below. Traditional artisan sourdough can be made with flour, water, and salt, using an active starter and slow, natural fermentation. True sourdough is defined by how it is made, not only by its tangy flavor or rustic appearance.
The Nest & Thyme Difference
16. What makes Nest & Thyme sourdough special?
At Nest & Thyme, we believe good things take time. Our sourdough is handcrafted in small batches using quality ingredients, a living starter, and traditional natural fermentation. No shortcuts—just simple ingredients, patience, and care.
17. Why does Nest & Thyme take so long to make a loaf?
Traditional artisan sourdough is a process. Our bread takes approximately 48–60 hours from starter preparation to finished loaf, including 36–48 hours of long fermentation. This gives the dough time to develop its flavor, texture, and nutritional properties.
18. Why does handmade sourdough cost more?
Every loaf represents quality ingredients, hands-on craftsmanship, and time. When you choose Nest & Thyme, you choose traditional methods, simple ingredients, and quality over shortcuts. Traditional sourdough isn't just an ingredient. It's a Process. Good Things Take Time.
The Sourdough Guide: Real vs. “Sour-Faux”
A straightforward comparison between slow, 48-hour natural fermentation and mass-produced store bread.
The Core Differences
How It Rises
Real 48-Hour Sourdough: Wild air and cultures — completely natural bubbles captured over two days.
Store-Bought “Sour-Faux”: Instant yeast packets — commercial baker’s yeast or fast chemical powders.
Time to Make
Real: 24 to 48 hours — the dough rests and ferments slowly in a cold space.
Sour-Faux: Under 2 hours — rushed through giant automated factory mixers.
Where Sour Comes From
Real: Natural aging — friendly bacteria create a deep, complex tangy flavor over time.
Sour-Faux: Splashed-in acids — artificial sourness from added powders, citric acid, or vinegar.
Stomach Comfort
Real: Easier to digest — the long rest changes the dough and may make it more comfortable for some people.
Sour-Faux: Heavy on the gut — the quick process leaves the dough less fermented.
Vitamins & Nutrients
Real: Unlocked — natural acidity can make some minerals more available for absorption.
Sour-Faux: Locked away — the quick process leaves more of the grain’s natural compounds intact which makes it harder for the body to absorb.
Staying Fresh
Real: Organic preservation — natural acidity helps slow spoilage.
Sour-Faux: Chemical shelf-life — may rely on added preservatives to stay soft on shelves.
Grocery Store Shopper’s Cheat Sheet
Use this quick checklist next time you are in the bread aisle to spot real sourdough from artificial lookalikes.
The Green Flags (Real Sourdough)
• The 3-Ingredient Rule: Look for just flour, water, and salt. (Starter is made from just flour and water.)
• Weight Test: Real sourdough feels heavy and dense for its size, not airy or squishy like white sandwich bread.
• Irregular Crumb: Look for a mix of giant bubbles and tiny pockets. Uniform, tiny sponge holes may mean the rise was machine-driven.
The Red Flags (Sour-Faux Additives)
• Added Yeast: Look for “Yeast,” “Baker’s Yeast,” or “Active Dry Yeast” on the label. Real sourdough doesn’t need it.
• Fake Sour Flavorings: Avoid words like “Citric Acid,” “Lactic Acid,” “Vinegar,” or “Acetic Acid.”
• Dough Improvers & Vital Gluten: Avoid added “Vital Wheat Gluten,” enzymes, or chemical preservatives such as Calcium Propionate.