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 about eighteen hours of patience.
Baked with purpose
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.
The Bread
Same starter in all of them — a mother that’s been fed every day for years. Round or oval is the same price. Pickup is free; delivery anywhere in El Paso is $5.
The everyday loaf. Blistered, dark-baked crust and an open, custardy crumb from a long cold ferment. Good for absolutely everything.
Apple folded through the dough with cinnamon so it stays in ribbons, not mush. Sweet enough for breakfast, still unmistakably sourdough.
Walnuts toasted first, then worked through the whole loaf. Deep and nutty, turns the crumb a little purple, and it wants good butter.
Ready to order? Send a text with the flavor, the shape, how many you’d like, and whether you want pickup or delivery.
Text (915) 328-0923Our Story
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, most mornings of the week.
Every loaf starts from the same mother: a sourdough starter fed by hand, every day, for years. That’s the part you can’t rush and can’t buy. It’s why the plain loaf tastes like something instead of tasting like air.
The dough is mixed the day before, folded by hand, and left to ferment cold overnight — about eighteen hours from flour to crust. It is slow on purpose. It is also 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.
Nothing is baked the day before. If you’re eating it, it came out of the oven that morning.
How It Works
Text her the flavor, the shape, and how many you’d like. Get it in a day ahead so there’s time to build the dough.
The dough is mixed the day before and cold-ferments overnight. Your loaf goes into the oven the next morning and comes out a few hours before you get it.
Come by for pickup in El Paso — free — or she’ll drop it off anywhere in town for $5. Either way it’s still warm.
Baking: seven days a week Order by: a day ahead Delivery: $5 anywhere in El Paso — pickup is free Payment: in person, when you get your bread
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