Our Story
Born from wild yeast
& wood smoke
Margot and Henri Blanc opened Sourdough & Steam in a converted warehouse in 2016 with a hand-built wood-fired oven and a sourdough starter named Colette. Everything starts with four ingredients: locally milled flour, water, salt, and wild yeast.
No commercial yeast. No shortcuts. Just time, fire, and the kind of obsessive attention to craft that turns flour and water into something that makes people drive 45 minutes for a loaf.
Read Our Story“Meet Colette — our starter,
alive since 2015”
From Our Oven
Every loaf starts with Colette, our wild-caught starter, and stone-milled flour from Carolina Ground.
Country Loaf
$9Our flagship. 72-hour cold ferment, Carolina Ground whole wheat and bread flour. Crackling crust, open crumb, tastes like the mountains.
Dark Rye
$10Dense, earthy, deeply flavored. We add caraway and a touch of honey from our neighbor's apiary.
Seeded Multigrain
$11Sunflower, flax, sesame, poppy, millet. Each seed toasted separately. This bread has layers.
Kind Words
“I drove 45 minutes for this bread and I'd do it again tomorrow.”
“Margot's country loaf changed how I think about bread. It's alive.”
“My kids won't eat store bread anymore. Thanks a lot, Sourdough & Steam.”
“The kouign-amann here is the best thing I've eaten in North Carolina. Maybe anywhere.”
Come smell the bread.
Open Tuesday through Sunday. The oven is hot by 7am. The best loaves go fast.