Firewood & Flour Co.
Small-batch, long-fermented sourdough from New Market, Indiana.
Porch pickup • Limited batches
Naturally leavened loaves with a crackly crust, open crumb, and slow, sour complexity.
Order
How to order
1. Reserve your loaf
Pre-orders only. Use the order form to choose your loaf style.
Payment options
2. Send payment
Once you submit the form, send payment to lock in your spot.
Pickup details
3. Porch pickup
Pickup in New Market (exact address provided after order). Your loaf will be labeled and waiting on the porch during the pickup window.
- Pickup window: 10 am to 2 pm every Sunday
Bread Gallery
Recent sourdough loaves and bakes. These photos are from real batches - crusty, blistered, and long fermented for maximum flavor.
Classic Boule
Cheddar Jalapeño
Open Crumb
Seasonal
Recipes
A growing collection of my favorite ways to use sourdough bread. Check back for more recipes later!
Sourdough French Toast
Custardy, crisp-edged French toast made with Firewood & Flour Co. sourdough. Perfect for day-old bread.
Ingredients:
- 6–8 slices sourdough (¾–1 inch thick)
- 3 large eggs
- ¾ cup whole milk (or half-and-half)
- ¼ cup heavy cream (optional)
- 2 tbsp sugar or maple syrup
- 1½ tsp vanilla extract
- ½ tsp cinnamon
- Pinch of nutmeg (optional)
- Small pinch of salt
- Butter for cooking
Instructions:
- Whisk eggs, milk, cream, sugar/maple syrup, vanilla, cinnamon, nutmeg, and salt.
- Lay sourdough slices out and pour custard into a shallow dish.
- Soak each slice for 20–30 seconds per side.
- Cook in butter over medium heat until golden, 3–4 minutes per side.
- Serve with syrup, berries, or powdered sugar.
Tips:
- Toast very fresh bread lightly before soaking.
- Add orange zest for a bright bakery-style flavor.
- Sprinkle sugar on each slice before flipping for extra caramelization.
Grilled Cheese & Tomato Soup
Crispy, melty grilled cheese on sourdough paired with a silky tomato soup. The ultimate cozy meal.
Grilled Cheese Ingredients (2 sandwiches):
- 4 slices sourdough
- 4–6 slices cheese (cheddar, provolone, havarti, or mozzarella)
- 2–3 tbsp softened butter
- Optional: tomato slices, caramelized onions, pesto
Grilled Cheese Instructions:
- Butter the outside of each slice of sourdough.
- Assemble sandwiches with a generous amount of cheese.
- Cook in a skillet over medium heat until golden, 3–4 minutes per side.
- Cover with a lid while cooking to help the cheese melt.
Tomato Soup Ingredients (Serves 3–4):
- 1 tbsp butter or olive oil
- 1 small onion, diced
- 2–3 garlic cloves, minced
- 1 can (28 oz) crushed or fire-roasted tomatoes
- 1 cup chicken or vegetable broth
- 1 tsp sugar
- ½ tsp dried basil or fresh basil leaves
- ¼ cup heavy cream
- Salt and pepper
Tomato Soup Instructions:
- Sauté onion in butter until soft. Add garlic and cook briefly.
- Add tomatoes, broth, sugar, and basil.
- Simmer for 10–15 minutes.
- Blend for a smooth texture (optional).
- Stir in cream and season with salt and pepper.
Fresh Bruschetta on Garlic-Rubbed Sourdough Toast
Bright, fresh tomato bruschetta spooned over crispy, garlic-rubbed sourdough. Simple, rustic, and perfect with your bakery loaves.
Bruschetta Ingredients:
- 4 ripe tomatoes (Roma or cherry tomatoes)
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 2 cloves garlic, finely minced
- 6–8 basil leaves, sliced thin
- Salt and pepper to taste
Sourdough Toast Ingredients:
- 6–8 slices sourdough (½–¾ inch thick)
- Olive oil for brushing
- 1 whole garlic clove
- Optional: flaky salt
Instructions:
- Dice tomatoes and mix with olive oil, balsamic vinegar, minced garlic, basil, salt, and pepper.
- Let sit 10–15 minutes to develop flavor.
- Brush sourdough slices with olive oil and toast until golden.
- Rub each hot slice with the whole garlic clove.
- Spoon tomato mixture over toast and serve immediately.
Tips:
- Add ½ tsp sugar if tomatoes are not very sweet.
- Top with fresh mozzarella for a caprese twist.
- Use red pepper flakes for a spicy version.