It’s been almost 10 years since the last blog post, and what feels like several lifetimes ago. Sour Flour has very much stayed the same, although has also changed as I have through the years. Dulce still lives on, our main bread is still the Sour Flour Loaf, and our other primary bread are our …
We are now working to expand our operations, and so have decided to ask for a loan through Kiva Zip. This is our second time doing a Kiva Zip loan, and the nice thing about it is that it is funded from the community of people interested in Sour Flour. The loan has 0% interest, …
Come join us at the Noe Valley Farmer’s Market, every week from 8AM-1PM. In addition to our Sour Flour loaves, we also bring our bagels, rolls, and baguettes. This week, look out for pretzels and focaccia. You can catch Nolan running the bread stand, and if you have any special requests or would like to …
Baking at La Victoria. The Sour Flour baking process is an extensive one, spanning over 7 hours. It takes 7 hours to transform flour, water, and salt into a symphony of flavors and aromas known as the Sour Flour loaf. The process starts at 7:30A.M. The starter from the night before is inspected to …
Every Saturday, at 3861 24th St, Noe Valley holds an open Farmer’s Market for whoever cares to venture out at an early hour. You can find purveyors of fresh zucchini, strawberries, kale, fennel, grass-fed meats, fresh goats cheese, fine French pastries, completely gluten free desserts, as well as a number of other raw and prepared …
