Lovely Rita’s Artisanal Sourdough Breads & Bakes

Lovely Rita’s Artisanal Sourdough Breads & Bakes Hi, I’m Mari—the heart and baker behind Lovely Rita’s Artisanal Sourdough. Long-fermented for flavor, nutrition & old-world care.

I craft small-batch, naturally leavened breads using organic, stone-ground flours and freshly milled local organic grains.

05/03/2026

How I prep for dough day 🌾

Prepping inclusions and doing all my bakers math the day before dough day is an absolute must! The sourdough nerd 🤓in me may be a tad extra but I like to use masking tape to label my dough bins with name, dough weight, time, temp and ph for each fold - I love having the data for future reference, it also helps me know how much dough to pull from mixer for each bin & keeps bins in order of priority when it comes time to shape on dough day. Once bins are labeled, I start milling grains and pre measure all my flour, water & salt for my first mix. I then write all flour & water calculations on tape for all consecutive mixes. On dough day, while the first batch is mixing I’m able to quickly measure water and flour for my next batch without having to think. This saves my non existent bakery brain from errors at 3am 😆

Taking the time to prep well and develop a process that works for me has made a huge difference and makes my day so much calmer and enjoyable!

acworthga

focaccia, freshly milled grains, farmers market & random bakery things
04/19/2026

focaccia, freshly milled grains, farmers market & random bakery things

04/10/2026

Off with a bang + all the big love energy!

Opening day City of Acworth, Georgia farmers market was a huge success…the best part will always & forever be ALL OF YOU!! You guys keep showing up and showing out 🥹🫶
Thank you for supporting my little bakery and so many other wonderful small businesses here at the farmers market!! None of this would be possible without you!!

Can’t wait to see you again next Friday!!

📣 Lovely Rita’s Will Be Taking a Break 📣I’ll be stepping away from baking during February and March for an upcoming surg...
01/13/2026

📣 Lovely Rita’s Will Be Taking a Break 📣

I’ll be stepping away from baking during February and March for an upcoming surgery. While it’s hard to pause, I’m grateful for this time, knowing I’ll come back stronger, better than ever and just in time for market season 🙌

Thank you all for being the best part of this little dream! Your loyalty, kindness, and support mean more than I could ever express — you’ve truly become like friends and family to me🤍

🥖For anyone wanting to stock up, I’ll be offering extra preorder inventory during the remaining January bread drops! The .ga drops will also continue through the end of the month🫶

🥖🤍

01/02/2026

✨ Thank you, 2025 ✨

You fed us well - So grateful for the growth, the people, and the moments that mattered.

Cheers to more bread, more community, & more love in 2026 🫶

Thanks to the overwhelming support and love for Lovely Rita’s .ga, you can now place preorders for pickup through my Hot...
12/06/2025

Thanks to the overwhelming support and love for Lovely Rita’s .ga, you can now place preorders for pickup through my Hotplate app! 💖

👉 www.hotplate.com/lovelyritas

I’m so honored to be welcomed by Jennifer and her amazing team. And don’t worry — Friday walk-in drops are still happening! 🙌

I’m thrilled to offer this option since I know my porch pickup hours can be limited (momma duties first! 💕). This gives you so much more flexibility to grab your goodies when it works for you.

As always, everything will be baked fresh Friday morning and delivered by 5pm for pickup anytime Friday–Sunday during .ga’s normal business hours.

Thank you all for making this possible. I appreciate you more than you know! 🫶🥹

Fresh organic sourdough coming your way! 🥖✨Made with freshly milled, locally grown organic wheat and stone-ground flour ...
12/04/2025

Fresh organic sourdough coming your way! 🥖✨

Made with freshly milled, locally grown organic wheat and stone-ground flour — the good stuff only.

Dropping this Friday 12/5 at .ga!
Come early and snag your favorites before they’re gone! 🙌🔥

📣 December Bakery Update, Lovely Locals!Here’s where you can find Lovely Rita’s this month! I’ll be taking a little holi...
12/01/2025

📣 December Bakery Update, Lovely Locals!

Here’s where you can find Lovely Rita’s this month! I’ll be taking a little holiday break to soak up some family time!

👉 Closed 12/20 – Reopening 1/8
👉 Preorders for 1/8 open on 1/2
👉 December preorder quantities increased so you can stock up — sourdough freezes like a dream! 🥖✨

📍 Fresh bread on 12/19: The only pickup spot that week will be .ga — don’t miss it!

Thank you all for the love and support you’ve shown this year. From buying a loaf to sharing my posts, every little action makes an enormous difference. I’m endlessly grateful for each of you and so blessed to do what I do. 🥹🫶

Creating and connecting with this new process has reignited my passion for the art of bread making in an entirely new wa...
11/24/2025

Creating and connecting with this new process has reignited my passion for the art of bread making in an entirely new way. Learning the science and technique behind an open crumb has been on my list for ages, and I’m so grateful for this slower season that lets me slow down, experiment, push myself, and simply be in the craft. This is my third attempt, and aside from the big pocket of trapped air, I’m actually pretty pleased with it. I think I could’ve let the fermentation go a bit longer, but overall I’m happy—and excited to keep practicing!

350g artisan bread flour
280g water
70g starter
7g
10hr overnight autolyse, add starter, rest 30 mins, added salt, rest 30, lamination, rest 30 then followed up with 4 sets of coil folds 45 mins apart. Bulk fermented for 9.5hrs with temps ranging from 71-76, 14hr cold ferment, open baked straight from fridge on my 20mins with steam @430 degrees, 18 mins without .

🫶Thank you Addie for your phenomenal book, Secrets of Open Crumb and for sharing your gifting with us!

11/14/2025

✨ So fresh and so clean! ✨

Here’s my mixer cleaning process — it’s so much easier when I jump on it right after mixing dough. If I wait too long, it’s a full workout 😅💪

More helpful tips:

💧 I spray the bowl right away so the dough doesn’t harden.
🧽 I use a handheld mini wet/dry vac (dedicated to my mixer!) to suck up any extra liquid if/when needed when it’s really dirty - but most the time this quick and simple process is enough 🙌

🫧Sometimes I’ll follow up with a little water + dish soap before the final sanitizing step for those stubborn bits.

🧼Cleaning behind the mixing bowl? Total game changer if you do it every time — no flour buildup! I swipe it with a clean Swiffer before starting the cleaning process.

🤎Once done, cover mixer between uses to prevent any dust (I use a fitted polyester 2x4 table cloth that works perfectly), unplug & she’s always clean and ready to go!

My favorite affordable scrubber cloth is linked in my “Links” highlight and available on Amazon! 🙌

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Acworth, GA

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