Neurospiciness

Welcome to STUpendous Sourdough, where every loaf begins with care, time, and the tangy magic of wild fermentation. If you’ve ever wondered how a true artisan sourdough loaf is born—from humble flour and water to a bold-crusted beauty—this is your inside look into our neurospicy bread-making world.

You know how some flavors just hit different? For STUpendous Sourdough, that flavor is jalapeño cheddar. And lately, it’s all anyone wants to talk about. Seriously—I could bake a hundred loaves and still not keep up with the love this spicy, cheesy beauty is getting. And honestly? I totally get it.

It wasn’t a pop-up shop or a big launch. It wasn’t even planned. I just showed up with bread—warm, crusty, fresh from the oven—and handed it to strangers. And something cracked open inside me in the best way.

Today was magic. I sold my very first loaves of bread—real, fresh-from-the-oven, handmade-with-love loaves—to real people who smiled, ate, and came back for more. I didn’t take any preorders. I didn’t advertise. I just baked, showed up, and offered what I had. And they wanted it.

There’s a quiet magic in making sourdough—something slow, steady, and deeply grounding. It’s in the way you mix, wait, fold, and wait again. And somewhere between the rise and rest, I feel my mother.

There’s a difference you can taste when a loaf of sourdough is made with intention. At STUpendous Sourdough, we don’t just bake bread—we craft it. This isn’t your average loaf. This is bold, funky, naturally leavened, golden-crusted art, born from fermentation and fire. Every slice tells a story, and it starts in a microbakery run by neurodivergent hands with a passion for precision, creativity, and a little rebellion.