Handcrafted sourdough, poured-over coffee, and a counter full of honest food — made the old way, served with pride right here on Cemetery Road.
Est. De Soto
Artisan Bakery
Our Story
Riverside Sourdough started with a starter that's been fed every day for years — and a belief that the best bread doesn't need shortcuts. We live in De Soto, we bake for De Soto, and we don't take shortcuts.
Every loaf goes through a natural fermentation that takes 24 to 48 hours. No improvers, no preservatives — just flour, water, salt, and time. What comes out the other side is crust, crumb, and flavor that you can't rush.
48h
Fermentation
100%
Natural
Local
Ingredients
The Process
Great sourdough follows a timeline, not a shortcut. Here's what goes into every loaf we bake.
Flour and water rest together so the gluten develops naturally — no kneading rush, just time.
We fold in the starter and let the dough rest for 24 to 48 hours. The wild yeast does the work.
Each loaf is shaped by hand, scored, and given a final proof before it hits the oven.
Hot deck, steam, and a deep golden crust. We let every loaf cool before it goes on the counter.
Visit Us
We're right off Cemetery Road in De Soto. Walk in, smell the bread, and make yourself at home.
Call Us
(608) 648-2801
wiriversidesourdough@gmail.com
Address
S6691 Cemetery Rd
De Soto, WI 54624-6103
Hours
Mon–Fri: 7 AM – 4 PM
Sat: 8 AM – 3 PM
Sun: Closed
Questions about catering, pre-orders, or anything else — we'll get back to you.
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We'll get back to you within 24 hours.
Stop by S6691 Cemetery Rd or call ahead to reserve your favorites.