Songbird Sourdough

11/01/2026

Hey, songbird friends! November is here, and so are my biweekly drops. Check out my new website and join my mailing list to get first dibs on limited quantities.com

All orders should be placed through the website, whether you are paying cash, Venmo, or a credit card.

://songbirdsourdough.com/order-online/

🎶🎶And remember, classic sourdough is available Friday through Tuesday every week 🎶🎶

Songbird Sourdough is baked fresh in Somerset, Massachusetts, and is all about slowing things down and doing things the right way. Everything is made using

10/24/2026

Good morning, Songbird. fans and friends, a heads up to let you know I will not be at the Attleboro market this morning. But you can visit my son Sean at the Soam market in Somerset from 10-2!

10/15/2026

Thursday morning, Almeida’s Vegetable Patch will be stocked with some freshly baked goodness!

Fresh Sourdough

* Classic Sourdough
* Herb, Garlic & Olive Oil

Muffins, Muffins & More Muffins!

* Blueberry Lemon Crumb
* Pumpkin Oat with a brown sugar and oat crumb
* Cranberry Orange

And let’s not forget the cookies!

Brown Butter Chocolate Chip Cookie with Smoked Salt. Rich, buttery, a little sophisticated, and absolutely irresistible!

Everything freshly baked, made with quality ingredients and a whole lot of love.

Almeida’s Vegetable Patch opens at 10 AM!

Shop early, because once they’re gone, they’re gone!

10/12/2026

As the season begins to slow down, I finally get a little more time to relax in my kitchen, play with flavors, and create the kind of food that feeds the soul.

Tonight started with chicken browned in butter and olive oil, fresh rosemary, and Pinch of Fancy LLC citrus and herb seasoning. I made a sourdough roux to give the sauce a little body, added some spinach, a splash of cream, and chicken stock, and suddenly something simple became something pretty spectacular.

Of course, no dish like this is complete without a thick slice of crusty, buttered sourdough to soak up every last bit of that delicious sauce.

Sometimes the best meals aren’t planned. They’re simply what happens when you have good ingredients, a little time, and nowhere else you’d rather be. 💙

10/11/2026

One of the best things about being a vendor at the Attleboro Farmers Market? Being surrounded by people who are just as passionate about what they create as I am.

Yesterday, I kept eyeing another vendor’s table until curiosity (and my appetite) finally got the better of me.

I picked up a jar of pure maple cream from Ackermann Maple Farm, knowing exactly where it was headed. Straight onto a toasted slice of my maple seeded sourdough.

And GOOD LORD, was that a spectacular decision!

Rich, silky, creamy maple goodness melting into warm sourdough. A little sprinkle of smoked salt to wake everything up, and suddenly something delicious became extraordinary.

Simple ingredients. Beautiful craftsmanship. A little creativity. That’s what good food is all about.

But the real sweetness of yesterday was the people. To everyone who stopped by my table, purchased bread, shared a conversation, or offered a kind word, thank you. Your support means more than you know.

And to my fellow vendors, what a privilege to be surrounded by such incredible small batch, locally made goodness. There’s something special about buying food from the very people who pour their hearts into making it.

Support your local makers. Eat extraordinary food. And never underestimate what a little smoked salt can do.

Songbird approves. ❤️

10/06/2026

There’s seeded bread… and then there’s this.

My Maple Seeded Sourdough is loaded with flax, black, brown and white sesame, and sunflower seeds, with just enough maple to give it that subtle sweetness without turning it into a sweet bread.

Nutty. Toasty. Slightly sweet. Ridiculously good crust. Soft, chewy sourdough crumb.

And when you toast it? That maple warms up, the seeds get even toastier, and a little salted butter basically finishes the job.

It’s the kind of loaf you buy thinking you’ll make sandwiches with it.

Then you stand at the counter eating it toasted with butter and suddenly half the loaf is gone.

Maple Seeded Sourdough will be available this weekend at Almeida’s, Johnson’s Roadside, Fieldstone, and Attleboro Market.

Cutting Board by Forest furniture

10/06/2026

One of my favorite parts of working with dough is realizing how much time changes everything.

These pizzas started with a five day cold ferment and low inoculation, playing with fermentation time, temperature, and patience to see just how much flavor and texture I can pull from something as simple as dough.

The result is crispy, crunchy, chewy and deeply flavorful crust with that character you just can’t fake or rush.

Tonight I played with two:

Roasted Tomato, Sausage & Onion
Roasted tomatoes, sausage, onion, mozzarella and Parmesan.

Pesto, Basil & Sun Dried Tomato
Pesto, fresh basil, sun dried tomatoes, mozzarella and Parmesan.

Bread, pizza, pastry. It’s all fermentation to me. Different ingredients, different techniques, different timelines.

And I’ll probably never stop playing with it.

10/03/2026

Not a late addition. More like a staple.

We’ve all had a chocolate chip cookie. But not quite like this one.

Brown butter. Dark chocolate. Smoked flaky salt. A touch of rye for extra chew. And, of course, sourdough.

Because ingredients matter. Quality ingredients matter. And a chocolate chip cookie doesn’t have to be basic just because it’s a classic.

Kids love them, sure. But let’s face it, this cookie has grown-up taste.

Brown Butter Chocolate Chip + Smoked Salt.
A little salty. A little sophisticated. Still unapologetically a cookie.