One of my favorite things about baking sourdough is that there is always something new to try. A different flour blend, an unexpected add-in, a flavor combination I dreamed up at 11 p.m. while doom-scrolling bread hashtags. My kitchen is basically a permanent test lab at this point, and honestly, I wouldn’t have it any other way.
Some experiments make it onto the menu. Some become happy accidents that my kids devour before I even get a photo. And some remind me that not every idea is a winner — looking at you, that one batch I will never speak of again.
But here’s the thing — some of my best ideas have come from you. A customer mentioned they missed a good everything bagel. Another asked if I’d ever tried putting jalapeños in sourdough. Those little conversations have turned into real menu items that people order every single week. So if you have a flavor you’ve been dreaming about, a bread you wish existed, or even just a wild idea you want to throw my way — I genuinely want to hear it.
And to make it even better — if I’m testing something new around the time of your next order, I’ll happily toss in a sample so you can try it. Think of it as a little bonus for being part of the Grateful Bread family. All I ask is that you let me know what you think, good or bad. Your honest feedback is what helps me decide what stays and what goes back to the drawing board.
Case in point — today I was lucky enough to try Jalapeño Cheddar English Muffins, and they were gorgeous on the first try! That one happened because a customer asked if I could give it a shot. So thank you for that — you know who you are. This is exactly why I love hearing your ideas. You never know what might end up on the menu next.
You can reach me anytime through the contact page, on Instagram, or on Facebook. I can’t wait to hear what you’re craving.
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