11/06/2026
This couldn't be more true😊
I was asked only last week, during my driving test: "Why is sourdough so expensive?" I did my best to explain while trying to concentrate 😅. Things nobody sees or even thinks about, the time and preparation that goes in to every single bake 😍
The Price of a Real Loaf 🍞
A customer messaged me: "How much for a loaf of your artisan sourdough?"
So I sent through the menu & prices.
No reply.
A few days later, another message.
"Why so expensive?" they asked. "The supermarket has sourdough for £2.00
Since you bake from home, shouldn't it be cheaper?"
"Well," "for £2.00, you're getting a mass-produced loaf loaded with commercial yeast, preservatives, and processing aids.
Mine has three ingredients: flour, water, and salt."
"But it's just bread," they argued.
"Tell you what," I suggested. "I’ll give you a scoop of flour and water for 50p. You can nurture a starter for weeks, learn the science of wild fermentation, knead it, shape it, let it proof for 12-18 hours, and then fire up your own oven to bake it."
"I don't have 18 hours to watch dough rise. Plus, electricity costs are crazy right now, and I don't know the first thing about sourdough technique."
"Exactly," I said. "And I also pay for business insurance, top-tier ingredients & packaging.
You aren't just paying for flour; you're paying for my time, my utility bills, and my expertise."
They replied "So... is Tuesday good for pickup?"
✨️The Takeaway
Running a small home bakery doesn’t mean "cheap"—it means premium.
When you buy a handmade loaf baked to order, you are paying for:
✨️Time & Patience:
A 12 to 18-hour fermentation process.
✨️Overhead: Electricity, business insurance, and quality packaging.
✨️Purity: Zero preservatives, chemicals, or shortcuts.
✨️Expertise: The years it takes to master the art of wild yeast.
Please don’t compare a labour of love to a supermarket shelf.
Support small, value the craft! 🍞
This was seen on another group, I have edited to reflect my sourdough business.
