SOURDOUGH SEÑORA COTTAGE BAKERY
The aroma of fresh-baked loaves filling my kitchen always takes me
back to the warm memories of when I first began my sourdough journey. It all started in 2022, during the pandemic, when I set out to bake
homemade bread that was both delicious and nourishing for my family. I
quickly fell in love with the art and science of sourdough baking. Thanks
to its natural fermentation process, sourdough is often considered one of
the healthiest breads—it’s easier to digest, has a lower glycemic index
than most store-bought loaves, and is rich in prebiotics that support
a healthy microbiome. My name is Alma Garcia, and at Sourdough
Señora, every loaf is made with love and patience—because good bread
should feed both the body and the soul.
BAKING SOURDOUGH WITH PURPOSE
I created my own sourdough starter—a natural leavening agent
composed of wild yeast and bacteria rather than commercial yeast—and
began researching everything I could about sourdough. Baking quickly
became both my passion and my therapy. I learned through failures and
wins, took a few classes, and baked for family and friends. Before long,
people began asking me to keep baking my sourdough bread, and my
son convinced me to start selling it. After much prayer, I decided to take
that leap of faith and begin offering my sourdough bread to others. Now,
I hope to spread not only sourdough love but also God’s Word:
“And Jesus said unto them, I am the Bread of Life: he that cometh to me
shall never hunger; and he that believeth on me shall never thirst.” —
John 6:35
FAITH, PASSION, & THREE BASIC INGREDIENTS
Three years later, in February 2025, Sourdough Señora officially came
to life. My youngest daughter even drew my logo—a simple sketch of
me wearing a hat adorned with a wheat stem. My business complies with
Texas Cottage Food Law and I bake in my home kitchen on my days
off and weekends while also working a regular 9–5 office job. I began
monthly bread drops through Hotplate, sell my sourdough goods at local
farmers markets, Hillbilly Nutrition in Waxahachie, Texas, and now offer
them on my website. My signature sourdough bread is made with just
three simple ingredients: organic wheat flour, salt, and water. In addition
to my loaves, I also make sourdough flour tortillas, cinnamon rolls, and
cookies—all crafted from my own sourdough starter. An added health
benefit is that sourdough freezes well and makes it even more nutritious
when you freeze then toast—creating resistant starch which slows sugar
absorption and improves gut health.
A JOURNEY OF GRATITUDE
This sourdough journey has been one of patience, learning, and most
importantly–gratitude. Realizing that I can create something beautiful
and nourishing with my own two hands and then seeing my family,
friends, grandson and customers enjoy my bread fills my heart with joy
and thankfulness. To God be the glory! I’m so grateful for His guidance
in every step and decision. Just as sourdough bread feeds the body, may this little bakery always point to the One who feeds the soul—Jesus, the
Bread of Life.
JOIN THE BAKING JOURNEY @SOURDOUGHSENORA
