The loaf had to carry the brand
Sourdough is one of the anchors of Madre Frescas, so March became a month for testing structure, crust, crumb, and flavor. A good loaf needed to feel homemade but consistent enough for preorders.
A Southern baking foundation
Rachel's baking background gave the bread side of the brand its comfort. The goal was to make sourdough that could work for toast, brunch boards, event spreads, and everyday slices.
Photo idea to recreate
Use dough in a bowl, flour on the counter, a scored loaf before baking, and a finished sliced loaf in the same frame.