Hand-crafted from a multi-generation family sourdough starter, this bread is constructed with nothing but locally-milled Utah flour, water, and Utah-mined sea salt. Sourdough is typically best consumed within a day or two of baking, though we've never had ours last more than two days!

To keep as fresh and crusty as possible, store on counter at room temperature. Once sliced, place sliced side down on cutting board and leave uncovered.

Weekly subscription ($10 / week): We currently offer a weekly sourdough package, which includes a loaf of sourdough for a weekly pickup. If you are interested in this, please reach out at littleaspenbakery@gmail.com and we will provide schedule, and any current wait list (due to capacity constraints).

Ingredients: flour, water, salt

Our pain de mie is an enriched white bread with a thin, soft crust. It's perfect for sandwich bread or, as my daughter and I prefer, toasted with a touch of butter and jam. It's also great for grilled cheese, french toast, egg salad, tuna, and, most importantly, pb&js. The name comes from the French word for bread (pain) and for the soft part of the bread or crumb (le mie).

To keep as fresh and soft as possible, store wrapped at room temperature for up to four days. You can also freeze it (well-wrapped to prevent freezer burn) for up to three months.

Pricing: $15 / loaf

Ingredients: flour, water, butter, dry milk powder, yeast, sugar, salt, yeast

We also offer special-order, custom decorated sugar cookies. Our cookies are thick, lemon vanilla bean sugar cookies and decorated in your custom palette. Pricing available upon request.