What are the opening hours?

Monday 10:30am - 8:30pm Tuesday 10:30am - 8:30pm Wednesday 10:30am - 8:30pm Thursday 10:30am - 8:30pm Friday 10:30am - 9:30pm Saturday 10:30am - 9:30pm Sunday 11am - 6pm

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Sourdough By Monica

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United Kingdom
Nottingham
Sourdough By Monica

Born from Tradition.Baked with Love. At the heart of our sourdough is a Portuguese Mother and a decades old passion for natural fermentation.

Every loaf is naturally leavened, hand-shaped, and slow-fermented to bring out rich flavour.

07/06/2026

🥐 The Ultimate Sourdough "Chameleon" Dough: My Go-To Brioche! 🍩🍞

If you think sourdough is only for crusty loaves, think again! Today, I’m sharing one of my absolute favorite kitchen inventions.
Say hello to my Sourdough Brioche Recipe—the ultimate, all-in-one sweet dough.
The best part about this recipe? It is incredibly straightforward, completely flexible, and a total multitasker. Once you master this single, buttery dough, you unlock a whole bakery's worth of treats.

One Dough, Endless Possibilities:

🥐Craving Breakfast? Roll it and layer it to make flaky, rich Croissants, chocolate ,custard any filling or just plane

🍞Want Comfort Food? Bake it in a tin for a golden, pillow-soft loaf of Brioche Bread (the absolute best for French toast!).

🫓Hosting Sunday Brunch? Shape it into sweet, shiny Dinner Rolls.

🍩Fancied a Weekend Treat? Cut them into rounds, fry them up, and you have incredibly light, melt-in-your-mouth Sourdough Doughnuts.

Sourdough doesn't have to mean rules and restrictions. It's about making the dough work for your cravings and your schedule. You can mix this up, let it ferment, and decide what you want to turn it into at the very last minute!

Who wants the recipe to try this out this weekend? 🙋‍♀️
Drop a 🥐, 🍞, or 🍩 in the comments to tell me what you would make first, and I’ll share exactly how to get started!

19/05/2026

🍞 Big News! We’re shifting gears... from my kitchen to yours! 🌾

Hey sourdough family! 👋
This page was initially to promote my bussiness and has been a place where I shared my bakes with you in a different way—by filling your kitchens with freshly baked loaves. I have loved every single delivery and every bit of feedback from you all.
But lately, I’ve been thinking about what I love most about sourdough. It’s not just the final product; it’s the process. It’s the magic of turning simple ingredients into something incredible.

So, I’ve decided to make a change! 🔄
Instead of selling loaves, I’m opening up my kitchen secrets.
I want to share my own sourdough inventions, recipes, and weekly experiments with you.

There is a huge myth out there that sourdough has to be stressful, rigid, and timed down to the exact minute. I’m here to tell you: it doesn’t have to be complicated!
Sourdough can be incredibly easy, flexible, and straightforward once you understand how to make it work for you, not against you.

Case in point: My latest kitchen experiment! 👇

I wanted to play around with some deep, earthy grains and a massive seed boost, so I whipped up a brand-new blend:

The Flour Base: White bread flour mixed with Teff flour and Buckwheat flour.

The Crunch: Mixed seeds, h**p seeds, chia seeds, and coarse pinhead oatmeal.

The Essentials: Sourdough starter, water, and sea salt.

The Twist? I didn’t have any space in the fridge, so it had a full 12-hour counter fermentation! Because of the room temperature, it over-fermented a bit, meaning the breads didn’t get that massive oven spring grow... but the taste? Absolutely amazing. The long, warm ferment unlocked incredible depth of flavor.

And that’s the beauty of sourdough—even when things don't go perfectly "by the book," you still end up with something delicious.

11/11/2025

Hello everyone! 👋

I've bein a bit absent from the site lately.
Life has been busy, and honestly, I haven't been in the kitchen as much as I'd like.
But when I have been baking, I've been diving into a new frontier: Teff Flour! I'm experimenting with blending it into my classic wheat loaves, and the results are too good not to share.

Here are a few pictures of my recent loafs and the Teff-Wheat hybrid loaves:
Teff Flour Advantage
For those interested, here are some of the fantastic benefits Teff brings to the bread when mixed with wheat flour:

❇️Nutritional Boost: Teff is a tiny grain, but a total powerhouse! It's notably rich in Iron and Calcium—often higher than other grains—giving your loaf a serious nutritional upgrade.
❇️Complete Protein: It contains all nine essential amino acids, making your bread a more complete and satisfying plant-based protein source.
❇️Unique Flavor: It adds a lovely mild, earthy, and slightly nutty flavour to the final loaf that complements the tang of sourdough beautifully.

Have you ever tried or baked with Teff or another ancient grain? Let me know your experience in the comments! 👇

20/10/2025

Another busy weekend, this time was mum birthday. I baked Portuguese Pao de lo, kind of sponge cake with only 3 ingredients eggs,flour and sugar,no raising agents, I added a dash of real vanilla 🎂 filling was a homemade chocolate praline with almonds,pecan and pine nuts all mum favorites 😍

16/10/2025

Today's Sourdough Showcase & Weekend Availability!📣

Check out a few of today's beautiful bakes heading out to their new homes!

From classic loaves to multigrain bread, small seeded and small multigrain baguetes for the family and amazing soft and chewy large cinnamon buns with real vanilla paste on the Icing giving a sweet contrast with the Sourdough 😋❤️

Love seeing your custom orders come to life!❤️❤️

📢Weekend Ordering Alert!📢

Looking to grab a fresh loaf for your weekend brunches and dinners?

I have limited availability remaining for custom orders this Saturday and Sunday. To secure your loaf (or loaves!), please send me a DM order by the end of today (Thursday) for Saturday collection.
Don't miss out on getting that perfect crust and tangy crumb! 🍞

14/10/2025

✨️ The Purest Artisan Sourdough is Waiting! ✨

Looking for truly authentic bread? Mine is crafted the traditional way: simply flour, water, and salt.
That means NO oils, NO sugar, and absolutely NO additives. Just pure, slow-fermented goodness.
We still have order slots available for pickup from Friday right through Monday.

That means fresh toast, incredible sandwiches, the perfect bruschetta or just simply with butter 🧈 🍞

Place your order soon at least 48h in advance to ensure you get that perfect crust and signature tangy crumb by sending me a message.
Collection from NG5 6EP

12/10/2025

What an incredible weekend, Sourdough Fam! 🙏
My heart is overflowing with gratitude for each and every one of you who stopped by, shared a smile, and took home a loaf (or two!) of my freshly baked sourdough. Your support means the world to me and fuels my passion for bringing delicious, handcrafted bread to our community.
Thank you for making my sourdough dream a reality!
Here are a few snapshots from our bustling weekend! I loved every moment.
Looking forward to baking more goodness for you all this week! Stay tuned for updates on our next bake. 🍞❤️

11/10/2025

Preparing todays orders🍞
My sourdough is all natural, all hand made with just high protein flour, filtered water and sea salt no oils,sugar or nasty things added. ❤️There is still time to place your orders for Sunday collection 😉

02/10/2025

This loafs have the ideal blend of a crispy exterior and that signature soft, airy crumb. Hand-mixed and slow-fermented, just how we like it. Ready for pickup!

Address

Nottingham
NG5AREA

Opening Hours

Monday	10:30am - 8:30pm
Tuesday	10:30am - 8:30pm
Wednesday	10:30am - 8:30pm
Thursday	10:30am - 8:30pm
Friday	10:30am - 9:30pm
Saturday	10:30am - 9:30pm
Sunday	11am - 6pm

Website

facebook.com

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