What to eat with sourdough: our favorite simple pairings
A good loaf doesn't need much help. These are the ways sourdough disappears fastest in our house — no recipes, really, just pairings.
The restaurant trick: olive oil dip
Tear off a hunk of bread, drag it through good olive oil flecked with herbs, repeat until the loaf is mysteriously gone. This is the easiest "company's coming" appetizer that exists. It's exactly why we make our Olive Oil Dip Mix — our own herb and spice blend; you just add the olive oil. One jar, one plate, one loaf: done.
Butter and good salt
Thick slice, salted butter, and — if you're feeling fancy — a pinch of coarse finishing salt on top. Our Basil Salt was born for this job. Warm bread, cold butter, herby crunch. Sometimes the simplest thing is the whole meal.
Soup's best friend
Sourdough's sturdy crumb won't dissolve into mush the way sandwich bread does, which makes it the right bread for dunking. Clam chowder feels mandatory out here on the harbor; tomato soup with a grilled-cheese made on sourdough is the all-time comfort classic.
Toast, elevated
- Savory: smashed avocado, everything-seasoned; or ricotta with tomatoes and our basil salt.
- Sweet: butter and local honey, or peanut butter with sliced banana.
- Weekend mode: day-old sourdough makes outrageous French toast — the slight tang plays perfectly against maple syrup.
The cheese board upgrade
Skip the crackers. Sliced sourdough (fresh or toasted into crostini) holds up to sharp cheddar, soft cheeses, and jam alike. If you snagged one of our jalapeño & cheddar or rosemary & olive oil loaves, the flavor's already built in — just add cheese and something from the fruit bowl.
However you serve it, start with a fresh loaf. Ours are baked the day before market and cooled completely overnight — that rest is the secret to a crust that's still crackling-crisp when you get it, instead of one steamed soft inside its packaging.