Est. Lynn, Indiana
Bread that tastes like it was meant to be waited for.
Wild-fermented, slow-proofed, and baked in small batches every morning at 345 W US Highway 36. No shortcuts — just flour, water, salt, and time.
Our Story
We don't rush bread.
We respect it.
The Sourdough Studio was born from a simple conviction: that the best bread can't be hurried. In a world of accelerated production and artificial enhancers, we chose the harder path — wild fermentation, long cold proofs, and ingredients you can pronounce.
Every loaf that leaves our oven in Lynn carries the patience of 24 to 48 hours of fermentation. The result is a crust that shatters, a crumb that stretches, and a flavor that deepens with every bite. This isn't bread made to fill shelves. It's bread made to earn a place at your table.
Our café is a gathering point for people who care about what they eat — neighbors, farmers, bakers, and anyone who believes a good meal starts with honest ingredients.
From the Oven
Today's Selection
Everything is baked fresh each morning. Availability depends on the batch — come early for the best selection.
Classic Country Loaf
Our signature 48-hour ferment. Thick, crackling crust with an open, tangy crumb. The benchmark.
Seeded Heritage Wheat
Stone-ground heritage wheat studded with sunflower, flax, and sesame. Earthy, nutty, deeply satisfying.
Cinnamon Raisin Swirl
A sweet morning loaf — cinnamon-sugar ribbon through a tender sourdough crumb. Perfect for toast.
Olive & Rosemary Focaccia
Golden, dimpled, and studded with Kalamata olives and fresh rosemary. Finished with flaky sea salt.
Sourdough Croissant
Laminated, layered, and fermented for 72 hours. Shattering flakes and a buttery, tangy interior.
Pour-Over Coffee
Single-origin, freshly ground, and poured to order. The kind of coffee that makes you slow down.
Ask about our seasonal specials and rotating sandwich offerings.
The Method
Four ingredients.
No shortcuts.
Mix
Flour, water, salt, and our 10-year-old starter. Autolyse for one hour to develop gluten naturally — no additives, no conditioners.
Fold & Bulk
A series of stretch-and-folds builds structure. The dough rests at room temperature for 4–6 hours, developing complexity through wild yeast activity.
Cold Proof
Shaped loaves sleep in the refrigerator for 24–48 hours. This slow fermentation is where the signature sourdough flavor and digestibility develop.
Bake
Straight from the cold into a screaming-hot deck oven. Steam for the first minutes, then a long bake until the crust reaches deep mahogany.
Visit Us
Come taste the difference patience makes.
Address
345 W US Highway 36
Lynn, IN 47355-9238
Hours
Monday – Friday: 7:00 AM – 6:00 PM
Saturday: 7:00 AM – 4:00 PM
Sunday: Closed
Phone
(765) 546-7537
Fresh Out of the Oven
Call ahead and pick up your loaf — still warm from the oven.
We bake in small batches, so popular loaves sell out by midday. Give us a call and we'll have it ready when you arrive.
Get in Touch
We'd love to hear from you.
Questions about custom orders, catering, or anything bread-related — drop us a line and we'll get back to you.
