Kenzie’s Sourdough Bakery

09/04/2026

✨ Another Saturday Bake-stand Walk-Up is happening tomorrow at Kenzie’s Sourdough Bakery in Horace! ☺️ The bake stand will be open from noon-8 pm or until sold out, and everything will be first come first serve! Cash/Venmo accepted.

📍6321 Saint Ann Ave, Horace ND

Menu:

Classic sourdough
Cranberry Pepper Jack sourdough 🌶️
Brown Butter Chocolate Chunk cookies 🍪
Spiced Maple Pecan scones 🍁
Classic Cinnamon Rolls
Peanut Butter & Honey granola 🍯

*and maybe a couple of extra surprise items if I’m up to it! 😉

09/01/2026

Hello friends! ☺️ I see lots of new people here so I want to remind everyone about my order policies! I will post them here but they are also listed on my site at the bottom of the homepage.

The most important note is that pre-orders are paid for in advance before I even begin baking. All orders must be paid at the time of ordering, including Venmo. This ensures that I am not wasting product and that I get compensated for my time and skill ☺️ This policy is also included as a notice box as part of the checkout process. If you’ve placed an order and wish to pay via Venmo but I haven’t received payment, I will be following up with you before orders close Wednesday evenings.

Thank you for taking the time to read through and I can’t wait to get baking for you! 🥰

08/25/2026

Hi there and welcome! 👋🏼🥰

08/14/2026

08/06/2026

05/19/2026

Adding honey to your sourdough 🍯 Did you know this??

Creates a softer, more tender crumb and crust

Adds a subtle sweetness to balance out the tang

Increases the speed at which your dough rises/ferments

Improves caramelization of the crust significantly (deeper, darker color

Helps your loaf retain moisture, keeping it fresher longer

05/18/2026

Let’s shape and bake these croissants!! 🥐🥐

Once your dough has doubled and chilled overnight, remove the dough and butter block from the fridge. Let both rest on the counter about 5-10 minutes (your butter needs to be warm enough not to crack while rolling your dough but not too warm that it breaks through or you’ll have problems later while baking).

Roll your dough into an 11 inch square or a little bigger if needed. Place your butter block on top of your dough so it looks like a diamond. Pull the corners up and in to meet in the middle of your butter block and gently stretch the dough a bit to pinch the seams closed.

Once closed up, roll your dough into a 22x11 inch rectangle, then fold into thirds. Saran-wrap, then place in the fridge for an hour to rest. Repeat this step two more times for a total of three turns. Chill again for 12 hours or overnight.

Now you’re ready to shape! Remove dough from the fridge and let rest again before rolling. Roll dough into an 18x12 inch rectangle, trimming off any rounded corners. Make a small notch every 3 inches along one long side of the dough, then again on the other long side but spaced halfway between the bottom notches. Use a pizza cutter to connect the notches and cut into isosceles triangles.

Take the wide end of the triangles and gently stretch, then snugly roll the croissant up. Place the croissants onto a parchment lined baking sheet with the tail end of the croissants down. Saran-wrap, then let rise in a warm spot until puffy, jiggly, and wobbly (this will take another 12ish hours or so, I let mine sit overnight but watch your dough - not the clock).

Preheat oven to 425 degrees F and paint tops of croissants with egg wash (2 tbsp milk, 1 egg whisked), then bake for 10 mins before rotating and baking another 10-15 mins until croissants are golden.

Happy baking!! 😊

05/18/2026

Time to make some sourdough croissants!! 🥐 Come back for Part 2!

Croissant Dough:

180 g active starter
150 g whole milk
150 g water
50 g granulated sugar
12 g sea salt
540 g bread flour
43 g softened butter (cubed)

Butter block:

340 g unsalted butter (cold)

Directions:

Combine starter, water, milk, sugar, sea salt and flour - mix on low in a stand mixer until a little shaggy, let rest for 5 minutes. Mix on medium speed while adding softened butter a little at a time for an additional 5 minutes, dough will pull away cleanly from the bowl. Cover and rest until doubled. Once dough has doubled, place in fridge for 12 hours or overnight, or up to 2 days.

Take a large piece of parchment paper and fold into an 8x8 inch square envelope with your cold butter inside. Flip so the folded pieces are on bottom and start pounding the butter flat with a rolling pin until it has spread into the sides and corners of your envelope. I like to transfer to a clean parchment sheet and roll/shape the butter to be as close to 8x8 in size as I can. Place butter block in fridge until dough is ready to shape.