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Sol & Thyme

Sun-fed. Slow-fermented. Soul-fed. Sourdough + small-batch bakes in Castle Rock

10/06/2026

Apple Solstice. 🍎

There’s something about apple season that always takes me back to Washington.

I spent years living there, and fall meant crisp mornings, trees heavy with apples, and wandering through Pike Place Market looking at all the beautiful things the season had brought in.

I wanted to capture a little of that feeling in this loaf.

Honeycrisp apples, caramelized cinnamon sugar, and sourdough baked until the edges turn golden and the apples get soft and jammy.

It tastes like the beginning of fall.

Apple Solstice will be here for the fall season. 🤎 P.S. it pairs so well with Dulce de Leche

09/28/2026

I’ve been making my own dulce de leche, slow-cooked for 8 hours until it turns into this rich, golden, ridiculously creamy caramel.

My son took one bite and said, “It tastes like a wonderland. Dulce de Wonderland.”

Honestly… I think he nailed it. 😂

It’s incredible with apples, spread on sourdough, drizzled over ice cream, stirred into coffee… or eaten straight from the spoon, which I obviously cannot recommend because I have no idea who would do that. 😉

Dulce de Leche
4 oz • $6

I’ll have a limited number available this week and into fall. 🍁

09/18/2026

Hello, early fall. 🍎

The new Sol & Thyme menu is here.

A few cozy new loaves have joined the lineup, including Apple Solstice, Sunrise Cinnamon Swirl, and my Oatmeal Molasses Sandwich Loaf, plus the return of some favorites.

And there’s a little something sweet coming soon: Dulce de Leche. 🤎

Ordering window:
Place your order by Sunday for pickup the following week.

DM or text me to order.
Small batches, as always.

09/17/2026

I bounced out of bed at 5am and somewhere between coffee and getting everything started, I realized I had miscalculated my starter and didn’t have enough for one of my doughs. 😫

My first thought wasn’t exactly calm and collected. It was I messed up. I’m letting my customer down. All my orders this week will be behind schedule.

I’ve always been a perfectionist. I get in my head. I put a lot of pressure on myself to get things right, and for a long time, I didn’t really believe anything I did was good enough.

I left teaching, which was a really hard day-to-day job for me, and I began baking bread as a hobby. I have always loved cooking and baking but I never thought that my hobby would turn into Sol & Thyme.

And now there are people who order my bread every week. People who come back for another loaf. People who send me pictures of how they’re eating it. People who tell their friends about it.

I don’t think I’ll ever take that for granted.

So to everyone who has bought a loaf, whether it was once or you’ve been coming back week after week, thank you. Really. 🤎

You probably don’t realize what it means to a girl who spent a lot of time wondering if she was good enough.

It’s a big part of the reason I keep going.

And apparently, sometimes that means waking up at 5am, realizing I messed up my starter math, and figuring it out anyway. 😂🥖

09/10/2026

You guys know I love seeing what happens to the bread after it leaves my kitchen. 🤎

This came from a customer this week, and honestly… the perfect pairing with potato soup.

Now I need potato soup. 😂

Thank you for sending me this, Danielle Bishop 🥰

09/02/2026

This one takes me right back to growing up in New Mexico.

We’d drive up to Jemez for the day for hiking, climbing on the rocks, putting our feet in the running stream, and sometimes stopping at the hot springs if we could find roadside parking.

And on the way home, we’d stop at one of the little adobe stands where the Pueblo women would be pulling fresh bread out of the horno. A just-baked loaf, still warm from the fire, which usually never made it home without somebody tearing into it.

I think that’s part of what I love about making bread now. 🍞Some flavors just take you somewhere.

I love to slice this bread thin and toast it until it’s REALLY crispy. 🤎 It takes me right back to those days.

Now I’m just missing some Hatch Green Chile and a drive up to Jemez. 🌶️😂🏞️

08/28/2026

One more week of orders before a Labor Day Break. Get your order in today💜🫐

08/24/2026

School lunch season is back, and around here that means one thing: GOOD SANDWICHES. 🥪🤎

My kids aren’t exactly thrilled about school lunch, so I’ve been experimenting with a sourdough sandwich loaf that makes packing lunch a little more exciting.

This one is an Oatmeal Molasses Sourdough Sandwich Bread. Soft enough for sandwiches, hearty enough to hold up in a lunchbox, with a little sweetness from molasses and oats baked right into the crust.

Basically, the kind of bread that makes a turkey sandwich feel a little less like a school lunch. 😉.

08/23/2026

2 more weeks to catch Blueberry Cheesecake. She leaves our summer menu on 9/1/26 😩

08/21/2026

The kids are heading back to school, which means I get a little more kitchen time. 😉

I’m ready to bake more, so if you’ve been waiting for a loaf… this is your sign. MSG or Text me with your order to get on my baking schedule.

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Castle Rock, CO

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