Bread is for Everybody
Naturally Fermented. Community Fed. Culturally Rooted.
Who is Southeast Sourdough
Southeast Sourdough is a small batch, community rooted sourdough bread program operating from a shared community kitchen in Ward 8, Washington, D.C.
Under our parent company Culture To Go, we focus on increasing food access, preserving cultural food traditions, and creating local economic opportunity through thoughtfully made, naturally fermented foods.
SOURDOUGH
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CONDIMENTS
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PERSERVES
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SOURDOUGH ✳︎ CONDIMENTS ✳︎ PERSERVES ✳︎
OUR MOTTO
naturally fermented
community fed
Culturally Rooted
Upcoming Events
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Bloomingdale Farmer’s Market
April 26th, 9:00AM-1:00PM
Southeast Sourdough at Bloomingdale Farmers Market
Fresh loaves, focaccia, and more—come early.1700 1st Street NW, 20001
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Bloomingdale Farmer’s Market
May 24th, 9:00AM-1:00PM
Catch Southeast Sourdough at Bloomingdale Farmers Market
Fresh bread, baked that morning. Pull up.1700 1st Street NW, 20001
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Bridge Park Kiosk Program
Selected Dates Coming Soon!
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Dreaming Out Loud Farmer’s Market
Starting in June
A selection of our sourdough will be available every Saturday.
Dreaming Out Loud
Marion Barry Ave Market
1303 Marion Barry Ave SE, 20020
MEET THE FOUNDER
Joseph McPherson trained in kitchens across Washington, DC before spending seven years in San Francisco at Zuni Café, where he built a strong foundation in technique, sourcing, and systems that support consistency at scale. After returning to DC, he continued his growth through roles at Mirabelle, Big Bear Café, and leadership positions with Call Your Mother Deli, DCity Smokehouse, and Crazy Aunt Helen’s.
A turning point came through a food entrepreneur program and pitch competition with Dreaming Out Loud. His sourdough bread sparked immediate demand and his plan for increasing food access helped him win. That moment led to the creation of Southeast Sourdough—a production-first bakery focused on bread as an accessible staple. Today, the business continues to grow through farmers markets, CSA partnerships, wholesale accounts, and direct neighborhood sales.
The heart behind Joseph’s work is simple: real, fresh, local. Products that make you feels good, tastes good, and comes from people you actually know.
A friendly neighbor who bakes the best bread you’ve ever had. He centers on the belief that bread is for everybody, celebrating culture, community, and the importance of knowing where your food comes from, Anacostia, DC.
OUR PROdUCTS
Naturally leavened sourdough breads baked 3–4 days per week
Rosemary Garlic Focaccia
Soft focaccia sprinkled with rosemary, garlic confit and flaked sea salt.
Sesame Sandwich Buns
Soft sandwich buns topped with toasted sesame seeds. (6pcs)
Sesame White Sandwich Bread
Traditional bread pan shape with sesame seeds folded into the loaf.
White Chocolate Snickerdoodle Cookies
Made with brown butter and coated in cinnamon sugar. (3pcs)
City Loaf
Rustic Batard Style Sourdough
Seasonal Jam
Jeff’s Jam of the week flavored by and for the season.
Your #1 Guide to Our Bread
From how our bread is crafted to the best way to enjoy it at home, we’ve gathered helpful information in the sections below. Browse details about our bread production, wholesale partnerships, value products, storage tips, and simple methods to reheat and refresh your loaf.
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Core Sourdough Offerings:
Rustic Loaves
Fresh Milled Whole Grain Loaves
Soft Sandwich Loaves
Classic and Seasonal Focaccias
Breakfast Pastries:
Danishes
Brioche Buns
Cinnamon Rolls
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Partners include:
Consistent, scalable production for wholesale partners:
Supplying local cafés, restaurants, and community food spaces
Flexible ordering for small businesses
Emphasis on long-term relationships over volume-only growth
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House made condiments, jams, and jellies
Pie doughs and pizza doughs.
Products designed to complement bread service and catering
Small batch, seasonal, and locally sourced when possible
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Because our breads are free from preservatives, proper storage helps maintain quality and flavor.
For Daily Use (3–5 days):
Store bread in an almost airtight bag or wrapped tightly at room temperature.
Avoid the refrigerator—it dries bread out and shortens its life.
For Freezing:
Pre-slice the bread before freezing for easy use.
Place slices in a freezer-safe bag or container.
Freeze for up to 2–3 months.
Remove only what you need and reheat or toast directly from frozen.
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Our breads reheat beautifully and are easy to refresh.
Oven Method (Best for Loaves & Focaccia):
Remove any plastic or wrapping.
Place bread (or tin, if applicable) in a 375°F oven.
Heat for 10–12 minutes until warmed through.
Remove from tin if needed, slice, and enjoy.
Toaster or Skillet (Slices):
Toast slices lightly, or warm in a dry skillet for a crisp exterior and soft center.
Enjoy your bread on its own, dipped in olive oil, paired with your favorite cheeses, or alongside soups, pastas, and everyday meals.
Why Sourdough Matters
Our breads are naturally fermented using wild yeast and bacteria, resulting in:
Improved digestibility
Lower glycemic impact compared to conventional bread
Longer shelf life without additives
Deeper flavor and texture
This makes Southeast Sourdough an ideal fit for customers seeking health-forward, artisan, and culturally meaningful food.
Help Feed Our southeast Sourdough Starter!
Like any good starter, this one grows when it’s fed.
Every 9 loaves sold helps us share 1 loaf within the community. Want to do a little more? Add $1 to your purchase to help put another loaf into circulation.
It’s simple: more bread, shared more widely.
MADE IN Anacostia
get in touch
Reach out with catering requests, workshop ideas, or general questions. Our team will respond as soon as possible.
