Drifter Ferments

03/24/2026

Starting tomorrow! The weather is turning and we’re ready for the spring season swell. Come see us ❤️

03/12/2026

Over the past four years, sourdough has been a special part of the retail selection at Drifter Ferments, but as our business grows, we are needing to make a change.

After this weekend, whole sourdough loaves will move to a special-order bake schedule. Bread will still be baked for our lunch menu, but retail loaves will now be made in more intentional batches.

Each bake will feature a rotating variety of breads and will be announced one week in advance through my newsletter.

Comment “bread” to get updates on Sunday Sourdough Drops or join our newsletter at the link in the bio.

02/27/2026

02/12/2026

We’re open this weekend, and we have some lovey dovey goodies for you, but next weekend we are taking a break! There are lots of changes happening at Drifter Ferments, and in addition to working like mad and prepping a second space (details TBA very soon), we’re having some employee transitions. It all happens to land on my winter break, when I’ve planned to fly away for a bit to visit my mom. That’s life!

So we’re taking a short break next weekend. I guarantee you that you’ll love the changes—we are almost on the other side of this mountain! The other side includes the shop being open 6 days a week 🫨

I have a few special requests coming in this weekend. If you want anything special in the sourdough (or otherwise) sense, please send a quick DM and I’ll do my best to accommodate you ❤️