Sandal Strap Bakery
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Fresh sourdoughs, baked weekly by Tacoma’s resident sandal-enthusiast
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Tacoma, WA
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Our Story
Starting in 2015, Nick began making humble sourdough batches at home, trading with friends and local farmers for fresh eggs, meats, and veggies. In the new decade, he is setting his sights on filling more bellies with that warm, satisfied feeling that only comes with a butter-slathered slice of bread fresh from the oven.
Nick brings together local Washington ingredients, many from farming friends in the Puyallup valley, to create wholly original sourdough loaves.
The name “sandal strap” comes from Nick’s commitment to sandals 365 days a year (with some exceptions… such as farm visits). Alaska, Montana, and now Tacoma hasn’t phased him or his bare feet yet.
But while Nick has the pretty toes of the operation, the real hero working behind the scenes is Mordecai (or Mort for short), the Sourdough Starter. Mort cranks out delicious, complex flavors that evolve year over year, bringing ancient tastes to trendy breads that just keep getting tastier.
