San Clemente Sourdough is a home-based, micro-bakery in the heart of downtown San Clemente offering freshly baked sourdough bread, treats and other baked goods.
How Ordering Works: For local pickups you place your order online by simply clicking on the order tab and selecting the item(s) of your choice. At the checkout page you will be able to see the current availability and select the date and pickup window of your choice. Once you place the order online, you will receive your receipt. Located at the bottom of your receipt will be my address and pickup instructions. You can simply pull into the driveway and your order will be ready for you in the pickup box during your pickup window. If you are elderly and are having trouble figuring out the website please don’t hesitate to call me and I would be happy to help walk you through or figure out any alternative option for you. (NEW!) Shipping: If you are ordering from out of the area you can have your order shipped by selecting the “Ship-To-Me” product when searching under all products and be sure to follow the instructions listed.
When Your Order Will Be Ready: All items are made upon ordering so the pickup window will list pickup windows for the following day or after depending on availability. You can always call and see if there are any extra items that are available same day or extra dough available to be baked the same day. This will be more common during the Holiday season (Nov/Dec) but is not standard. Items such as freshly-milled flour, sourdough starter, scones, muffins, biscottis (coming soon) might be able to be made same day depending on availability so feel free to always call and ask. If an item is listed as being on Back Order but you are still able to order it on the website, it may take longer than 1 day to make so call first to check if it will be ready by the pickup window you have selected.
About The Ingredients: All items are made using organic ingredients, no fillers, no artificial additives, no GMO’s, no fluoridated water. Sourdough is truly “sour dough” which undergoes the full fermentation process of bulk and cold ferment of 18-28 hours.
What Sets San Clemente Sourdough Apart: Stone-ground freshly milled flour is used in almost all of the items (soon to be every item). The standard items that you can expect to see such as a classic sourdough loaf, scones, bagels, pizza crust all have a light blend of stone-ground freshly-milled whole wheat flour blended in to add nutrients and flavor. I call this “giving it a little ‘boost.'” Other items that are listed as “Freshly Milled” are made using either mostly or all freshly-milled whole grain flour. For the artisan loaves, you choose your desired percentage.
More About Freshly-Milled Whole Grain Options: If you are wanting to venture further into freshly-milled whole grains then check out the freshly milled sourdough breads and bagels available. You will find that you have a percentage range of options to choose from. If you want more nutrients in your bread but aren’t sure if you are ready for whole grain bread then you can choose 40% freshly milled sourdough in your grain of choice; whole wheat, or ancient grains such as einkorn, khorasan, rye, and spelt. Picture it as you taking 60% of the standard sourdough that you are used to and blending it with 40% of a whole grain version of sourdough. You will notice the flavor profile is more bold and the loaf is more filling but it will still be similar to your fluffy sourdough bread you are used to. If you are ready to go all in to whole grains then you can further increase that percentage up to 100% freshly milled whole grains. This will produce a much denser (but still soft and moist), very flavorful and filling loaf. All items that have “Freshly-Milled” in the name are freshly milled the same day as the dough is made. All other items will still contain freshly-milled flour but it might have been ground up to a week prior so it is still fresh. If you would like to know more about freshly-milled whole grains, I have written a more in-depth article HERE which explains the difference between whole grains and our current flour used today as well as why freshly-milled is so important. Please reach out anytime should you have questions.