Microbakery · Londonderry, NH

Sourdough from a little shed in Londonderry, NH.

Gary and Tory Sessa bake loaves, bagels, scones and cookies at home, one small batch at a time. Menus drop each week and ordering goes live by text.

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Feb 2024First loaf sold
Preorder onlyWeekly menu drops
9.5kFollowing on Instagram
Racks of scored sourdough loavesFresh this week
The sourdough shed door with a hello doormat and flowers
A sourdough chocolate chip cookie topped with flaky salt

How a drop works

Get the text. Grab your spot. Pick up at the shed.

We bake to order, so everything is preorder only. Menus usually sell out, and text alerts are the fastest way to know when ordering is open.

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Step 1

Sign up for text alerts

Add your number on our Hotplate page. It takes a few seconds and you only hear from us when there's bread.

Sessa's Sourdough: This week's menu just dropped. Ordering is open now.
Step 2

Order when the menu drops

Each drop has a set number of loaves, bagels, scones and cookies. Pick your items and a pickup window, then check out.

Most drops sell out, so order early.
Step 3

Pick up at the sourdough shed

Your order waits for you in our little shed in Londonderry, bagged and labeled with your name. Pickup details come with your order.

Londonderry, NH

What goes in

Flour. Water. Salt. And time.

Everything we bake rises with our own sourdough starter, never commercial yeast. Our breads are made from real ingredients you can pronounce, and nothing else.

100%

Flour

The base of every loaf. Everything else is measured against it.

75%

Water

A wet dough gives an open, chewy crumb and a crackly crust.

2%

Salt

Just enough to bring out the flavor of the grain.

Starter

Wild yeast & bacteria

Our living starter, fed every day. It does the rising that packaged yeast does in most bread.

Baker's percentages for a typical country loaf, with flour as 100%. Exact amounts vary by bread.

Our bread

  • Flour
  • Water
  • Salt
  • Sourdough starter

What you often find in store-bought bread

  • Commercial yeast
  • Added sugars and syrups
  • Dough conditioners
  • Preservatives for shelf life

Why sourdough

Slow fermentation changes the bread.

A long, natural rise doesn't just build flavor. It changes what ends up on your plate.

Often easier to digest

During fermentation, bacteria in the starter break down some of the starches and gluten proteins. Many people find sourdough sits easier than regular bread.

A gentler blood sugar response

Studies suggest sourdough tends to raise blood sugar more slowly than bread made with commercial yeast.

More available minerals

The starter's natural acids break down phytic acid in flour, which helps your body absorb minerals like iron, zinc and magnesium.

Nothing you can't pronounce

No preservatives or conditioners. Fresh bread the way it's been made for thousands of years.

Sourdough still contains gluten and isn't safe for people with celiac disease. This is general information, not medical advice.

A sourdough discard chocolate chip cookie topped with flaky salt

Sourdough discard sweets

Nothing from the starter goes to waste.

Every time we feed our starter, we remove a portion first. That's called discard. Instead of throwing it out, we fold it into our cookies, scones and other sweets.

  • Deeper flavorA gentle tang that balances the sweetness
  • Better textureTender scones and chewy cookies
  • Less wasteEvery bit of starter gets used

The sourdough shed

Our pickup spot, dressed for every season.

Every order waits in the shed out front. Tory decorates it for each season, so it looks a little different every time you stop by.

Shed door with spring flowers and a hello mat
SpringHyacinths and a hello
The sourdough shed among the trees
SummerOpen for pickup
The shed with a fall wreath and pumpkins
FallPumpkins by Hometown Pumpkins
Doorstep with pumpkins, mums and a hello mat
FallThe doorstep
Hello doormat at the shed door
Every weekYour order, labeled

Our story

A hobby that got out of hand, in the best way.

We're Gary and Tory, a husband and wife team baking out of our home in Londonderry. What started as one loaf of homemade sourdough grew into breads and treats every week. Every loaf and cookie is handmade, so no two look exactly alike.

Gary placing the first label on the first loaf sold

The very first loaf

Gary puts the first label on the first loaf we ever sold. We had no idea what we were starting.

Tory smiling beside racks of fresh loaves

A bakery in the basement

Starter mixed in five gallon buckets. Focaccia, scones, cookies and bagels join the loaves.

Gary with the Proof Bread team at their bakery

Proof Bread Intensive

Gary joins the Proof Bread cohort in Phoenix, AZ for hands-on work on production, shaping and lamination.

Gary at the pop-up with Heron Pond Farm

Pop-up at The Mills

Fresh bread with Heron Pond Farm at The Davis & Furber Mills in North Andover.

We thought we wanted the 9 to 5. Turns out we wanted a life we built with our own hands.

Featured in Granite Post Pop-ups with Heron Pond Farm Alumni of Proof Bread Intensive

Next drop,
first dibs.

Join the text list and we'll message you the moment the menu goes live. No spam, just bread.

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