For four years, Leslie Stuart has dedicated herself to learning, refining, and sharing the art of sourdough bread. What started as a personal interest has grown into The Sweet & Sourdough Baker, a small neighborhood-based business that brings fresh breads directly to local doorsteps. Her approach remains simple: quality ingredients, careful technique, and consistent service for the families around her.

Leslie’s introduction to sourdough began with a recipe from Ambers Kitchen, which she gradually adapted to match her own preferences. As she experimented, she found herself drawn to the rhythm and patience required. Sourdough differs significantly from traditional yeast breads, which can be baked in only a few hours from start to finish. 

Sourdough relies instead on a natural starter, a combination of flour and water that collects wild yeast and beneficial bacteria. This natural fermentation creates the rise and texture that set sourdough apart. The process takes close to 20 hours from beginning to end. Leslie feeds her starter the night before, allowing it to strengthen. In the morning, she mixes the dough and lets it ferment slowly throughout the day. After shaping the loaves and giving them time to rise, she bakes them, completing a cycle that requires attention, timing, and consistency. This longer method results in bread that is easier to digest, supports better nutrient absorption, is slower to impact blood sugar, and stays fresh without artificial preservatives. The finished loaves have a deep, balanced flavor and soft texture that many of her customers appreciate.

Two years ago, Leslie began selling her breads, choosing to keep her business close to home so she could continue offering neighborhood delivery. Her menu now includes a wide range of options, both sweet and traditional. The sweet sourdough breads, priced at $15, include oatmeal, cinnamon, banana with crumb topping, zucchini, pumpkin with or without chocolate chips, chocolate with or without peppermint glaze, orange with an orange glaze and with or without cranberries, and lemon blueberry with a lemon glaze. She also bakes sandwich loaves for $12 or $10 for regular customers, along with artisan sourdough loaves for $15. Mini loaves are available in any flavor for $6.50, giving customers an easy way to sample different varieties.

Leslie’s sourdough has become a meaningful part of her own family traditions as well. Her three oldest children attend Brigham Young University in Utah, and the bread often makes its way to them through mailed packages or packed bags during visits. Sending loaves has become a simple connection between home and college life, adding another layer of purpose to her baking.

A significant piece of her sourdough story is the starter itself. Leslie’s starter originally came from her Grandma Leatherwood and has been cared for and fed for nearly 100 years. This long family history adds value to every loaf she makes, linking her present-day business to generations before her. She enjoys sharing that connection with neighbors and plans to introduce additional sourdough-based products in the future as she continues refining her recipes.

For those interested in ordering, Leslie keeps the process straightforward. Prices are listed clearly, she offers direct neighborhood delivery, and she handles all communication personally. Neighbors can reach her through direct message under the name Leslie Leatherwood Stuart or by calling or texting (801) 201-0986.

Through The Sweet & Sourdough Baker, Leslie continues to bring fresh bread, dependable service, and a meaningful family legacy to the community she enjoys serving.