Fresh sourdough bread for Ormond Beach.
Seaside Sourdough makes long fermented bread, chewy sourdough bagels, focaccia, pizza crusts, and rotating weekly favorites from a small home bakery in Ormond by the Sea.
Everything is baked in small batches for Friday evening and Saturday morning pickup. There are no shelves of bread quietly aging under fluorescent lights. Your order is made fresh because sad bread has already suffered enough.
The bread and bagels people come back for.
The menu changes from week to week, but a few favorites sit firmly at the heart of Seaside Sourdough.
Classic sourdough loaves and bagels are the bread and butter around here. Focaccia, pizza crusts, cinnamon buns, sandwich loaves, and seasonal specials rotate through the weekly menu without turning pickup day into a full scale flour emergency.
Classic Sourdough Bread
Our classic sourdough is made with flour, water, salt, and naturally fermented sourdough starter. That is it. No commercial yeast. No preservatives. No ingredient list that requires detective work.
Each loaf is given time to ferment slowly before baking, creating a flavorful crust, a tender interior, and the familiar sourdough tang our customers love.
Choose the shape that works for your table
Classic sourdough may be offered as a traditional round boule, a convenient sandwich shaped loaf, or both, depending on the weekly menu.
The recipe remains beautifully simple. One shape is made for dramatic soup dipping. The other fits neatly into a toaster without requiring geometry before breakfast.
Perfect for
- Toast with butter or jam
- Grilled cheese and everyday sandwiches
- Serving alongside soup or dinner
- Freezing in slices for later
- Tearing apart over the kitchen counter while pretending you will save some
Sourdough Bagels
Seaside Sourdough bagels are hand shaped, long fermented, boiled, and baked for a chewy texture with a lightly crisp exterior.
They are substantial without being heavy, flavorful without needing a mountain of toppings, and very capable of ruining grocery store bagels for you.
Flavors vary by week and may include plain, everything, sesame, or other rotating favorites.
Perfect for
- Saturday morning breakfast
- Egg and cheese sandwiches
- Cream cheese and smoked salmon
- Freezing for busy weekday mornings
- Eating directly from the bag in the car
Par Baked Sourdough Pizza Crust
Our sourdough pizza crusts make homemade pizza night much easier without making you mix dough at 3 p.m. and wonder how dinner became a science project.
Each crust is partially baked and ready for you to add sauce, cheese, and your favorite toppings at home. Finish it in your oven for a fresh, crisp pizza with the flavor of naturally fermented sourdough.
Perfect for
- Easy family pizza nights
- Individual topping preferences
- Keeping in the freezer for busy evenings
- Using up vegetables and leftovers before they become refrigerator archaeology
Sourdough Focaccia
Focaccia appears regularly as one of our rotating savory favorites. It is soft inside, golden around the edges, and generously dimpled with olive oil.
Rosemary and sea salt is a neighborhood favorite, with other simple seasonal flavors appearing when the mood and the garden cooperate.
Perfect for
- Serving with dinner
- Making focaccia sandwiches
- Dipping into soup or olive oil
- Bringing to a gathering and accepting praise graciously
Rotating Sweet and Savory Specials
The weekly menu may also include cinnamon buns, sandwich bread, seasonal breads, scones, or other limited specials.
These items rotate so the menu stays interesting without asking one home baker to become a grocery store, pastry shop, bagel counter, and emotional support café all at once.
Quantities are intentionally limited. When they are gone, they are gone.
Good bread takes its sweet little time.
Sourdough relies on a living starter made with naturally occurring yeast and bacteria. Those organisms need time to ferment the dough, create lift, and develop flavor.
Long fermentation gives sourdough its distinctive taste and texture. It also means production starts well before pickup day. The bread may look calm in the cabinet, but it has already lived a very full life.
Curious about the process?
Made with ingredients you recognize.
Our classic sourdough loaf begins with flour, water, salt, and sourdough starter. Other products include the additional ingredients needed for their recipes, such as olive oil, butter, sugar, eggs, herbs, or seasonings.
Complete ingredient and allergen information is included with every product. Because everything is prepared in a home kitchen that handles common allergens, customers with serious food allergies should review the product details carefully before ordering.
How to keep your sourdough happy.
For the first few days
Keep your loaf wrapped or stored in a bread bag at room temperature. Avoid refrigerating sourdough when possible because the refrigerator can make bread go stale faster.
For longer storage
Slice the loaf, place the slices in a freezer safe bag, and freeze them. Toast individual slices directly from the freezer whenever you need them.
Bagels also freeze beautifully. Slice them first unless you enjoy wrestling a frozen bagel before coffee.
To refresh a loaf
Lightly dampen the crust and warm the loaf in the oven until the outside becomes crisp again. It will not reverse time, but it comes remarkably close.
Fresh bread without the guessing.
1. Orders open Sunday
The new weekly menu goes live online. Text subscribers receive the first alert.
2. Orders close Wednesday
Ordering closes Wednesday at noon, or sooner when the menu sells out.
3. Your order is baked fresh
Everything is mixed, fermented, shaped, baked, cooled, and packed for pickup.
4. Pick up at the porch
Choose Friday evening or Saturday morning pickup in Ormond by the Sea.
Your labeled order will be waiting in the self serve porch cabinet during your selected pickup window.
“The best sourdough our family has ever had! My three boys can’t wait for our next order.”
Amber A.
“The bagels were amazing! Perfect texture and delicious flavor. Will be ordering many more in the future!”
Juliet T.
“We are very happy with our order and will now be frequent customers. The focaccia in particular is wonderful!”
Jenny L.
Get the weekly bread text.
Join the Seaside Sourdough text list and be the first to know when each menu opens.
No daily nonsense. Just menu alerts, pickup reminders, and the occasional warning that the bagels are making a run for it.
Follow Seaside Sourdough
Follow along for weekly menus, behind the scenes baking, customer favorites, pickup reminders, and enough fresh bread photos to make your current toast feel insecure.
See what is baking this week.
Browse the current menu and reserve your favorites before your neighbor gets the last bag of bagels.
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