A Loaf with Legacy. A Crust You Can Trust.
Wholesale
Bulk orders available for health food stores, supermarkets, and restaurants—email sales@heritagediner.com to discuss wholesale pricing
Made from Scratch. Every Time.
Our sourdough starts with just flour, water, salt, yeast, and time—no shortcuts, no preservatives, no stabilizers. Each loaf ferments for over 72 hours, developing deep flavor, a chewy interior, and that signature tang. It’s a process rooted in patience and precision, not production lines.
Why Sourdough?
Sourdough is one of the oldest forms of leavened bread, dating back thousands of years. Unlike mass-produced breads that rely on dough conditioners and chemical additives, sourdough uses natural fermentation to rise and develop flavor. The result?
- Easier to digest
- Lower glycemic impact
- Naturally preserved
- Rich, complex taste
Built Different from the Crumb Up
Most commercial breads are made in under an hour. Ours takes three days. That’s the difference between fast food and real food. We don’t just bake bread—we craft it, using insights from over 25 years in the restaurant business. Every loaf reflects the same care and consistency we bring to every plate at Heritage.
Big Loaf Energy
We bake our sourdough in massive 3lb loaves—perfect for families, foodies, and anyone who knows good bread doesn’t come in plastic sleeves.
- Available daily at Heritage Restaurant Diner
- Freeze-friendly: slice and toast straight from the freezer or let it thaw on the counter for that soft, chewy center
More Than a Side
We don’t just sell sourdough—we build with it.
- Grilled thick for our signature sandwiches
- Toasted under house-made spreads
- Served warm with soups, salads, and seasonal entrées
