The baker behind Sour Life Bakery
I first got into sourdough after realizing how many additives and preservatives are added to store-bought bread. Some loaves could sit for weeks — sometimes even a month — without going bad, and it made me start paying closer attention to what we eat every day.
Growing up in the countryside of Europe, I never had to question ingredient lists. Bread and baked goods were always fresh, simple, homemade, and made with real ingredients. Food didn't last long on the shelf, mostly because it was just that delicious.
That experience inspired the way I bake today. I use organic flour and quality ingredients to create naturally fermented sourdough breads and baked goods made with care from start to finish.
— Velena
"I truly believe that freshly baked bread made with quality ingredients
— Velena, Sour Life Bakery
and love simply tastes better."
The way we bake
Organic Ingredients
Organic flour, quality additions, and a sourdough starter that's never seen a packet of commercial yeast. Simple ingredients, sourced with care, and treated with respect.
European Roots
Growing up in rural Europe, bread was always fresh and homemade. That tradition — simple, real, made by hand — is the standard every loaf from this kitchen is held to.
Baked with Joy
Baking has always brought me so much joy, and sourdough quickly became a passion. Every loaf is made fresh to order — no bread sits on a shelf. Just warmth, straight to your home.
Ready to taste the difference?
I'm so excited to share my baked goods with all of you and hope they bring a little warmth and comfort to your home too.
Shop Fresh Bakes