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Sourdough,
made to order.

Made with love. Baked with purpose.

Three loaves, made a few at a time in a home oven in El Paso. Flour, water, salt, and as much patience as you ask for — you pick how sour it comes out.

See the bread Text to order
Fresh
In your hands within twelve hours of coming out of the oven.
Order by
Two to three days ahead — the dough needs the time.
Your sour
Mild, medium or strong. Same loaf, same price.
Get it
Free pickup in El Paso, or delivery anywhere in town for $5.

Baked with purpose

Every loaf helps send Maya to Utah.

100% of the proceeds go toward Maya’s soccer trip to Utah. Buy a loaf and you’re helping her chase her goals on and off the field — and you get the best bread on the block out of it.

Thank you for your support.

Why Sourdough

What’s actually in it.

The difference between this and a supermarket loaf isn’t a secret. It’s a short ingredient list and a long wait.

Four ingredients

Flour, water, salt and time. That is the entire list. No commercial yeast, no dough conditioners, no preservatives, nothing on the label you would have to look up — because there is no label.

Time does the work

Bread off a supermarket shelf can go from flour to bag in a couple of hours. This dough ferments for twelve to forty-eight, and that slow ferment is where the flavor and the open crumb come from. There is no shortcut that produces it.

It goes stale

A loaf that stays soft on a counter for two weeks is a loaf with something in it keeping it soft. This one gives you three or four days, and then it is toast — which is honestly the best thing that ever happens to it.

We’re bakers, not doctors. All we’ll claim is the short list and the long ferment — the rest you can taste for yourself.

The Bread

Three loaves. Round or oval.

The same mother goes into all three. Round or oval is the same price, and so is mild, medium or strong. Pickup is free; delivery anywhere in El Paso is $5.

Plain Sourdough

$15

The everyday loaf. Blistered, dark-baked crust and an open, custardy crumb from a long cold ferment. Good for absolutely everything.

Round boule Oval bâtard

Apple Cinnamon

$25

Apple folded through the dough with cinnamon so it stays in ribbons, not mush. Sweet enough for breakfast, still unmistakably sourdough.

Round boule Oval bâtard

Walnut

$25

Walnuts toasted first, then worked through the whole loaf. Deep and nutty, turns the crumb a little purple, and it wants good butter.

Round boule Oval bâtard

How sour do you want it?

Same loaf, same price — the dough just sits longer. Tell her which one when you text. Either way the order takes two to three days.

Mild
12 hours
A soft tang, barely there. The one to pick if you’re not sure, or if it’s for kids.
Medium
24 hours
The middle. Unmistakably sourdough, still an everyday loaf for sandwiches and toast.
Strong
48 hours
Full sour, with a proper bite to it. Two days of fermenting, and you can tell.

Ready to order? Send a text with the flavor, the shape, how sour you want it, how many you’d like, and whether you want pickup or delivery.

Text (915) 328-0923

Please note: every loaf is made with wheat. The walnut loaf contains tree nuts, and all three are baked in the same home kitchen using the same equipment, so cross-contact is possible even in the plain loaf. Made in a home kitchen that is not inspected by a health department.

Our Story

A home kitchen, one mother, and a lot of waiting.

Mazza is a mother and her daughters, baking in a home kitchen in El Paso. Not a storefront and not a production line — one oven, a few loaves at a time.

Every loaf starts from the same mother — one living starter, used batch after batch. It isn’t kept on a daily feeding schedule and it doesn’t need to be. What the bread actually turns on is the ferment.

Twelve hours makes a mild loaf. Twenty-four makes a medium one. Forty-eight gives you the full sour, and you can taste every hour of it. That is why an order takes two to three days — it is slow on purpose, and it is the whole method. There isn’t a trick underneath it.

And every loaf that leaves this kitchen is going toward one thing right now — getting Maya to her soccer trip in Utah. Sharing love, one slice at a time.

I like to give it fresh — within twelve hours of baking.

How It Works

Text, bake, done.

Send your order

Text her the flavor, the shape, how sour you want it and how many you’d like. Give her two to three days — the dough needs that time, and there is no way to hurry it.

It ferments, then it bakes

Your dough sits for twelve, twenty-four or forty-eight hours depending on the sour you picked, and goes in the oven at the end of it. Made for your order, not pulled off a shelf.

Pickup or delivery

Come by for pickup in El Paso — free — or she’ll drop it off anywhere in town for $5. Either way it reaches you within twelve hours of the bake.

Baking: seven days a week Order by: two to three days ahead Your sour: mild 12h · medium 24h · strong 48h Delivery: $5 anywhere in El Paso — pickup is free Payment: in person, when you get your bread