Sourdough with Attitude
The Wild Child Way
Wild Child Sourdough is a home-based artisan bakery in Collierville, Tennessee, run by Lizz. What started as a passion for baking became a mission: bring bold, naturally leavened artisan sourdough to Tennessee — and never, ever make boring bread.
Small Batches. Big Flavor. Zero Compromise.
Small Batches
Every loaf is made to order in a home kitchen in Collierville — never mass-produced, never sitting on a shelf. When Lizz bakes, she bakes for you.
Big Flavor
Naturally leavened, slow-fermented, and unapologetically bold. From classic crusty loaves to cheddar jalapeño with a kick, flavor always comes first.
Zero Compromise
No shortcuts, no commercial yeast doing the heavy lifting, no boring bread. If a loaf doesn't earn the zebra stripes, it doesn't leave the kitchen.
It All Starts With the Starter
Every Wild Child loaf is naturally leavened — no commercial yeast, no rushing. A living, bubbling sourdough starter does the work, fermenting slowly to build deep flavor, an open crumb, and that crackly, caramelized crust you can hear from across the room.
Because everything is made to order in small batches, the bakery runs on a weekly rhythm: order Monday–Thursday, and your bread is baked fresh Friday and Saturday — never frozen, never mass-produced. This is bread that refuses to be boring.
Made in compliance with the Tennessee Food Freedom Act.
Thursday
Orders close — last call to claim your loaves before the weekend bake.
Friday
The starter wakes up, dough gets mixed, and the first loaves hit the oven. The whole house smells incredible.
Saturday
Final bakes come out hot, and your order is ready for Sunday pickup in Collierville.
Proof in Every Loaf
Ready for Bread With Attitude?
Order Monday–Thursday. Baked fresh Friday–Saturday. Picked up Sundays in Collierville. Bold. Fresh. Unforgettable.