Jalapeño Cheddar Sourdough Bread

Bold, savory, and just the right amount of heat.

This loaf brings together sharp cheddar and sliced jalapeños baked directly into a long-fermented sourdough base. The cheese melts into rich, salty pockets throughout the crumb, while the jalapeños add a steady warmth that builds without overwhelming the bread. The fermentation keeps everything grounded, so it stays balanced rather than heavy or greasy. It’s a savory loaf with real character, made for people who want something with a little edge.

Pan style keeps it soft and evenly sliced, while Dutch oven style gives you a thicker crust with deeper caramelization on the cheese.

What you’ll taste:

• Sharp, melted cheddar throughout

• Gentle jalapeño heat in every bite

• Deep sourdough tang for balance

Best for:

• Grilled cheese with a kick

• Breakfast sandwiches or eggs

• Eating warm straight from the oven

Storage + reheating: Store sealed at room temperature. Warm slices in a toaster or oven to re-melt the cheese and bring the heat forward.

Pairing suggestion: Best with butter, eggs, or used as the base for a strong sandwich.

Choose your style and bring the heat.