Sour Flour

Sour Flour

San Francisco, CA
NB: Production starts around 10am when we feed our starter for the next day's batch. After that, our breads may or may not be available for ordering.
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Hey! I'm Danny Gabriner, the head baker and owner of Sour Flour. You can find me running around La Victoria Bakery, our hectic home on 24th Street in the Mission, driving stickshift in my old workhorse of a Subaru Outback, or trying desperately to escape San Francisco for just a day in Marin, only to be called back to work to bake off a batch of Sour Flour Loaves. But honestly, I love it. I really really do.

There is no greater joy than nourishing my community with something so fundamental, so complex, and yet so simple as a basic combination of flour, water, and salt. Every bread, bagel, and pretzel my team and I make is naturally fermented from the same mother starter, Dulce. And every morning, those beauties get shaped, scored, baked, cooled, packed, and shipped out around the Bay Area.

If you want to get in on the bread action and try your hand at baking some old-fashioned San Francisco sourdough, check out our classes at www.sourflour.org/workshops
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