The OG Classic Sourdough
$10per loaf
This is the one that started it all. Crackly, blistered crust. Open, tangy crumb that practically begs for good butter. Just flour, water, salt, and a wild starter with serious attitude — naturally leavened the slow way. The OG earns its name every single bake. If you only try one Wild Child loaf, make it this one. No notes.
Fresh-baked, never boring
Baked fresh Fri–Sat · Pickup Sundays in Collierville, TN
The Story
Before the menu, before the name, there was this loaf. Lizz baked it over and over in her Collierville kitchen until the crust shattered just right and the tang hit the perfect note. It's still made the same way: a long, slow, natural ferment, shaped by hand, baked in small batches Friday and Saturday. Nothing about it is rushed, because nothing about good sourdough should be. This is the loaf neighbors started asking for by name, the one that turned a home kitchen into Wild Child Sourdough. Grab yours at Sunday pickup in Collierville — early, if you're smart. The OG has a habit of selling out first.
