Sound Sweets Bakery

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New Braunfels, TX
Sound Sweets Bakery

Handmade sweets & breads — sourdough for breads, nostalgia for everything else. Classic treats from grandma's kitchen, all baked better.

Monthly market schedule and orders in the link. Pick up or local delivery

06/19/2026

The absolute best part of the bake is happening right now.

The ovens are hot, and this week's loaves are hitting the heat straight after an 18-hour cold fermentation. We sliced into this Everything Bagel loaf to check the crumb structure, and the results speak for themselves. This week we packed even more savory seasoning inside and out for maximum flavor in every single bite.

People often ask what makes artisan sourdough different from a grocery store loaf. It comes down to time. Standard bread is rushed to rise in about an hour using commercial yeast. Our process takes days. That slow, 18-hour cold rest breaks down gluten and phytic acid, creating a deeply complex flavor, a perfect glossy chew, and a bread that is much easier on your digestion.

To everyone who secured a loaf and some treats this week, your bags are being prepped today. See you all tomorrow for Saturday pickups!

06/18/2026

Oven space is officially filling up! 🥣

We are closing the Google Order Form tonight so we can calculate our flour, prep the inclusions, and get the starters fed for the weekend bake. If you want fresh artisan sourdough on your table this Saturday, this is your official 12-hour warning.

✨ Quick Menu Recap:

Breads: Classic Country, Cranberry Pecan, Everything Bagel, and Three Cheese.

Sweets & Treats: Jumbo Cowboy Cookies, Mini Cowboy Share Packs, and our new Strawberry Sugar Cookie Pie Bars!

Tap the link in our bio, claim your items, and let us handle your Saturday morning breakfast. Once the form closes, we cannot add any extra loaves to the oven sheets!

06/17/2026

If you’ve ever picked up a loaf of sourdough from us one week and noticed the crust or the bubbles looked slightly different the next week, you aren't imagining things. You're seeing the weather report written in bread.

Because traditional sourdough relies on wild, living cultures instead of a uniform factory packet, it reacts to the room it’s mixed in like a thermometer. Here is how the environment shapes your loaf:

1️⃣ Humidity changes the flour: Flour is incredibly thirsty. On a rainy or humid day, the flour literally pulls moisture straight out of the air before we even add water. If we don't adjust the recipe on the fly, that extra hidden moisture creates a wetter dough, which often leads to a more open, wild hole structure (the crumb).

2️⃣ Temperature controls the gas: On hot days, the wild yeast gets hyperactive. It eats faster and produces carbon dioxide (CO₂) rapidly, meaning the dough proofs quickly. On cooler days, the yeast slows down to a crawl, but the Lactic Acid Bacteria keep working quietly, building a deeper, more distinct tang without over-inflating the bread.

3️⃣ Barometric pressure shifts the rise: Just like a storm system affects your joints, low atmospheric pressure allows dough to rise with less resistance. A high-pressure clear day requires the gas to push harder to lift that same loaf.

We don't use climate-controlled factory labs. We bake with the seasons, the humidity, and the daily weather. It means every single loaf is a unique snapshot of the exact day it was born.

Have you ever noticed your home bakes changing completely based on the weather outside?

06/16/2026

The bakeshop is officially open for pre-orders! Here is the menu lineup available for pickup this week. Space in our weekly bakes is strictly limited by our counter space, so hit the link in our bio to grab your slots before the oven sheet fills up.

🥖 The Sourdough Standards:

Classic Country Loaf (Large & Mini) – Our signature long-fermented artisan loaf. Crisp crust, open crumb.

Cranberry Pecan Artisan (Large & Mini) – Tart dried cranberries and toasted pecans packed into our traditional dough.

Everything Bagel Artisan (Large & Mini) – Our classic loaf loaded inside and out with savory everything seasoning.

Three Cheese Artisan (Large Only) – A premium, savory blend of three cheeses melted right into the crumb.

🍪 From the Pastry Bench:

Jumbo Cowboy Cookie (Massive 3 oz Single) – Packed with oats, chocolate chips, pecans, and coconut.

Mini Cowboy Share Pack (6 oz Box) – Six bite-sized 1 oz versions of our cowboy cookie. Perfect for sharing.

Strawberry Sugar Cookie Pie Bars – A buttery sugar cookie base layered with homemade strawberry compote and a golden crumble topping.

Artisan Sourdough Croutons – Crisp, seasoned, and perfect for summer salads.

🗓️ How to Order:
Click the link in our bio to access our quick Google Order Form: https://forms.gle/JK4vftnz7kfVKoeB7. Select your items, pick your pickup Saturday day, and you're locked in.

Once the slots are full, the form closes for the week! What can we bake for you?

06/15/2026

Bread looks simple from the outside, but under the crust, it’s a tiny, living ecosystem.

When you bake a traditional store-bought loaf, commercial yeast acts like a sports car—it sprints, inflates the dough with gas in an hour, and calls it a day. Traditional sourdough is a slow-and-steady marathon, powered by a partnership between three main players:

1️⃣ The Wild Yeast: Unlike commercial packets, these are natural yeasts that live right in our starter culture. They eat sugars in the flour and exhale carbon dioxide (CO₂). Those are the bubbles that make your bread rise. Fun fact: because a starter can be maintained indefinitely, the microbes baking today's loaf are descendants of a culture that has been living together for years.

2️⃣ Lactic Acid Bacteria (LAB): This is where much of sourdough’s signature flavor develops. These friendly bacteria eat those same sugars and produce organic acids. Those acids don't just give the bread its tang; they actually protect the dough and build complex aromas during fermentation.

3️⃣ A Healthy Gluten Network: Time is your best ingredient here. When given up to 24 hours of cold fermentation, the gluten in the dough stretches and weaves itself into a strong, elastic net. This net traps all that CO₂ gas, creating that beautiful, airy crumb structure without a single artificial additive.

Because fermentation happens so slowly, those microbes are actively changing the grain—breaking down some starches and proteins while producing organic acids and flavor compounds. Many people find long-fermented sourdough easier on their stomachs as a result, though everyone's experience is different.

It’s slow food, simple science, and better bread. Have you noticed a difference in how traditional sourdough feels after eating it compared to factory bread?

06/13/2026

We are officially open! The table is up and we are out here at the market right now until 2:00 PM.
The shelves are packed with fresh bakes, including our incredible Bagel Loaves topped with everything bagel seasoning and our caramelized Cinnamon Raisin minis.
Everything is fully packaged, sealed, and ready to head home for your weekend carbs.
Come say hi and grab yours before they're gone!
📍 Austin Street Market
⏰ Today until 2:00 PM!

06/10/2026

Locking in the market menu tonight.

The starter is getting fed for bread week. I’m baking traditional, cinnamon raisin, cheddar chive, and a loaded everything bagel loaf. I will have them in both the large and mini sizes you all love. I’m also packing up cowboy cookies, cinnamon rolls, and some crunchy croutons.

(Here is a look at last week’s bread to gaze on while this week’s batch gets started.)

Bake day is Friday, and everything comes with me to the market Saturday morning. See you there!

06/09/2026

Sipping some coffee and staring at my baking spreadsheet today.

I’m trying to finalize the market menu. I really want to lean heavy into big loaves and minis this week. Everyone and their brother does jalapeño cheddar, so I’m playing with cheddar chive instead. Or maybe a loaded everything bagel loaf with sunflower seeds mixed right into the dough.

Official menu drops tomorrow night when I mix the starter. What sounds better to you? 🍞

06/01/2026

June Baking Tour is officially locked in! 🗓️✨

Summer is here, and the ovens at Sound Sweets Bakery are ready to roll. We’re kicking off the month with a special pop-up market in New Braunfels before heading right back to our home base in Seguin!

Check the graphic for dates and locations, and remember: the best way to secure your fresh sourdough, hand tarts, and treats is to preorder. >
📲 How to preorder: Just send us a DM with what you'd like! We will get you all set up with your invoice or get you signed up for our Bread Club to make Saturday morning pickup completely seamless.

Drop your order below or in our messages, and we’ll see y'all on the road this June! 👋

05/29/2026

Getting the market bags packed and setting the alarms for Saturday morning! ⏰✨

Tomorrow's menu at the Austin Street Market is all about micro-batches. Everything hitting the table was crafted in very small, intentional quantities with extra care and attention to detail. We’ve got an incredible lineup of crusty, artisan bakes alongside some sweet weekend treats—including a brand-new French shape making its debut tomorrow! 🥖☀️

Because everything is small-batch, quantities are very limited. Scan the menu graphic, pick your favorites, and come see us early before they find a home.

See y’all in Seguin at 9:00 AM sharp! 🌾

📍 Austin Street Market (Seguin)
Look for our little chalkboard tent signs at the booth for pricing!

Address

New Braunfels, TX
78130

Website

https://sound-sweets-bakery.square.site/, https://linktr.ee/sound_sweets_bakery

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