The Old Ways: Sourdough Bakery in Mount Morris
At Renegade Sourdough, we don't rush bread. Wild fermentation, real ingredients, fire-baked flavor, that's the old way, and it's the only way we do it. Some of what goes into our loaves is grown or foraged right on our own land.
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Serving Mount Morris and communities across Genesee County. See all areas we serve.
Meet the Baker
Merrit Gillie
Merrit is the baker behind Renegade Sourdough - a self-taught fire-and-flour obsessive who traded modern shortcuts for wild fermentation and a hand-built wood-fired oven. Every loaf starts with real ingredients, real time, and a refusal to rush the process.
The Oven Behind the Bread
Every loaf starts here. This wood-fired oven was hand-built in our own backyard, a food-grade steel drum from Almar's Organic Apple Orchard, wrapped in cob, vented through a clay chimney. It's slower, messier, and takes real physical effort to run. It's also exactly why our bread tastes the way it does.
