Whole sourdough loaves at Drifter Ferments are now baked twice-monthly. Each bake will be announced one week in advance.

Sourdough Bread at Drifter Ferments

Local Grains & Seasonal Produce

We source grains and freshly milled flour from small farms and cooperatives in New Jersey and New York. All our partners use organic and regenerative practices.

Natural Fermentation Techniques

We use leaven as our yeast. Our beloved sourdough starter has been in use for 8 years. Our gluten free breads are made with our brown rice sourdough starter.

Freshly Milled Flour

Whenever possible, we mill grains fresh to improve flavor and enhance nutrient content.

Small Batch and Rotating Breads

All our sourdough is made in small batches by people who care deeply for their craft. We prioritize what’s in season and rotate according to interest and inspiration.

“I initially came for the sourdough bread which came highly recommended. Since then I’m getting my loaf every weekend if possible. It’s a treat for the whole family.”

Andreas Szankay