Our Story
We started with a jar of starter and a stubborn belief that bread deserves better.
Taste and See Sourdough Bread was born in a home kitchen in Foxborough, where a single jar of wild yeast culture turned into something the whole neighborhood wanted to taste. Word spread — slowly, the way good things do — and before long, we were feeding block parties, farmers markets, and the regulars who showed up every Saturday morning just for the pull-apart crust of a fresh country loaf.
Today we bake from a small storefront on Blackington Road, where the smell of baking bread greets you before you even open the door. Everything is still done by hand, with the same patience we had on day one. We don't use improvers or conditioners. We don't rush the ferment. What you get is exactly what bread is supposed to be: crusty on the outside, tender and tangy on the inside, and made by people who actually care about the taste.
From the Oven
What We Bake Every Day
Every loaf is hand-shaped, scored, and baked in small batches. When it's gone, it's gone — so come early.
Classic Country Loaf
Our signature round — a thick, crackly crust sheltering an open, airy crumb with a bright tang that gets better with age. The one to start with.
Dark Rye & Caraway
Dense, earthy, and deeply flavored with real rye flour and toasted caraway seeds. Pairs beautifully with sharp cheddar or smoked fish.
Whole Wheat Heritage
Made with 100% whole wheat flour and a slow double ferment. Nutty, slightly sweet, and surprisingly light for how wholesome it is.
Heritage Ciabatta
High-hydration Italian-style with an irregular, hole-filled crumb and a shattering crust. Ideal for sandwiches, bruschetta, or simply olive oil and flaky salt.
Sourdough Brioche
Buttery, golden, and tender — our sourdough brioche has the richness of a classic French brioche with the subtle tang that sets our culture apart.
Rosemary Focaccia
Pillowy dimpled bread studded with fresh rosemary and sea salt, baked in olive oil until the edges crisp into gold. Best served warm.
Seasonal and limited loaves rotate throughout the year. Call ahead to reserve your favorites.
The Process
Four Steps, No Shortcuts
Good sourdough can't be rushed. Here's what happens between the flour and your table.
Mix
Flour, water, salt, and a bit of our 3-year-old starter. We autolyse first — letting the flour hydrate before the salt touches it — so the gluten develops naturally and the crumb stays open.
Ferment
A long cold retard in the proofing basket — usually 24 to 48 hours. This is where the flavor builds, the crust deepens, and the dough becomes something worth waiting for.
Shape & Score
Each loaf is hand-shaped with tension, proofed until it passes the poke test, then scored with a razor before it hits the oven. The cut determines how the loaf opens.
Bake
Steam-injected deck oven, high heat, no shortcuts. We bake until the crust is deep mahogany and the crumb registers the right temperature. Then we cool — always cool — before slicing.
Visit Us
Stop By the Bakery
We're on Blackington Road in Foxborough — easy to find, impossible to miss once you catch the smell. Walk in during baking hours and you'll find fresh loaves on the rack, and our team happy to help you pick the right one.
Get in Touch
Want to Reserve a Loaf or Place an Order?
Call us, drop an email, or swing by — we'd love to hear from you. For large orders or special requests, give us a day or two's notice and we'll have something perfect waiting.
