Messy Buns Sourdough
Slow-fermented sourdough shaped by patience, resilience, and a whole lot of heart.
Origin Story & Identity
How did you get into baking, and what’s the story behind Messy Buns?
I got into baking sourdough in the spring of 2024. I had been a registered nurse for 10 years, and after working in the Emergency Department through the COVID-19 pandemic, I desperately needed a healthy outlet to help me process the stress and emotional weight of the job.
I've always loved sourdough, so I thought, "This might be a fun little hobby—and I'll get to eat fresh bread too!" I had no idea that what started as a simple hobby would grow into such an incredible blessing.
As friends and family started asking to buy my bread, that little hobby quickly turned into Messy Buns Sourdough. What began as a way to find peace and healing became a business I truly love. Today, every loaf I bake reminds me that sometimes the most unexpected paths become the most meaningful ones.
I am a Texas Certified Food Handler and I am registered with the Department of State Health ServicesDo you have any certifications or special licensing?
Do you have a fun fact, tradition, or personality quirk that makes Messy Buns uniquely “you”?
One thing that makes Messy Buns uniquely me is that I'm almost always wearing an actual messy bun—it's practically part of the brand! But the bigger surprise is that I'm also a one-arm baker.
I lost my left arm in a lawnmower accident when I was five years old, so every loaf of sourdough is mixed, shaped, and baked using just one arm. It definitely means I do things a little differently, but it has taught me to be creative, determined, and patient.
Messy Buns isn't just the name of my bakery—it's a reminder that life doesn't have to be perfect to create something beautiful. Sometimes the "messy" parts of our stories become the most meaningful, and I'm proud that every loaf reflects a little bit of that journey.
What do you make & bake?
I bake a variety of sourdough flavors, from the classic artisan loaf that started it all, to savory favorites like jalapeño cheddar, and sweet seasonal flavors like blueberry lemon and orange cranberry pecan. I also create sourdough cookies, brownies, and pancake mix.
What are you most proud of making?
Honestly, everything. Sourdough is truly a labor of love, and there is something so special about watching a few simple ingredients transform into something beautiful.
When I pull a perfectly baked loaf from the oven, I can’t help but smile knowing that it all started with just three simple ingredients: flour, salt, and water. The time, patience, and care that goes into every loaf is what makes sourdough so meaningful.
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Philosophy & Practices
How would you describe your baking process, sourcing standards, and general philosophy of your craft?
Great sourdough starts with a strong, healthy starter. Maintaining a sourdough starter is a daily commitment, but a well-cared-for starter is the foundation for creating beautiful, reliable loaves. The next piece is using high-quality ingredients. Finally, time is one of the most important ingredients in my process. The best sourdough flavor comes from a slow fermentation process that allows the dough to develop naturally. It can’t be rushed, and I believe that patience is what creates the depth of flavor, texture, and character that makes sourdough so special.
How does this reflect in your practices?
My philosophy is simple: take care of the starter, use quality ingredients, and respect the process. Every loaf is a reflection of the time, care, and love that goes into making it.
What’s something about your practices that most people don’t know—but should?
One of the things many people don't realize is that every sourdough starter is unique. A starter naturally takes on the characteristics of its environment—the wild yeast and beneficial bacteria in the air, the water, and even the way it's cared for all play a role in developing its flavor over time. No two starters are exactly alike.
I like to think my starter has found the perfect balance. It has just enough tang to give my bread that classic sourdough flavor without being overwhelmingly sour. I want my bread to be something everyone can enjoy, whether you're a longtime sourdough lover or trying it for the very first time. Even kids tend to love it because it's flavorful without being too sharp or overpowering.
What’s the biggest challenge of making food the way you do?
The biggest challenge is that sourdough can't be rushed. Unlike breads made with commercial yeast, sourdough follows its own timeline. The temperature, humidity, and even the health of the starter can affect the dough from day to day, so every bake requires attention and adjustments along the way. Because every loaf is handmade, there's no "set it and forget it" process. Each one is mixed, shaped, and baked with care, and that takes time and patience.
Daily Life & Personal Connection to the Work
What’s your favorite part of the work you do every day?
There’s nothing more rewarding than hearing from customers about how much they enjoyed my bread. Whether it’s a heartfelt text message, a five-star review, or seeing someone tag Messy Buns on social media, those moments never get old.
Knowing that something I made with my own hand became part of a family dinner, a gift for a friend, or simply brightened someone's day is incredibly fulfilling. It's a reminder that I'm not just baking bread—I'm creating something that brings people together.
At the end of the day, that's what keeps me going. Seeing my community enjoy something I've poured my heart into is the greatest reward I could ask for.
What’s your favorite way to enjoy something you make or bake?
My favorite go-to breakfast is toasting a slice of sourdough then adding some avocado, avocado oil, lemon juice, crushed red pepper, and an over medium egg on top.
What are you excited to grow, offer, or dream up for the future of Messy Buns?
My ultimate goal is to open a storefront and serve brunch alongside my husband. I envision a warm, welcoming place where people can gather over fresh, homemade food built around our sourdough.
Dark Chocolate Sea Salt Sourdough Cookies
Dark Chocolate Sea Salt Sourdough Cookies
$13.00 USD
Sale price
$13.00 USD
Regular price
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