I consider this the sweet spot for the crisp crust, savory crumb, fragrant dill, and creamy white cheddar flavor.
Local Albuquerque Sourdough Bakery · Savory Loaves
Pre-order by Wednesday for Saturday pickup.
I bake this loaf fresh for the weekly pickup. If I have extra loaves, Dill & White Cheddar may also be available at the Saturday Bread Cart while supplies last.
Dill + white cheddar sourdough for soup, eggs, and everything in between.
I bake this fresh in small batches in Albuquerque, with fragrant dill, rich white cheddar, slow-fermented sourdough flavor, a crisp crust, and a soft, savory crumb for soup, sandwiches, eggs, and everyday meals.
What inspired me to make a dill and cheddar bread
This is the savory loaf I bake when the table needs more character.
Dill and white cheddar bring a little garden-fresh flavor and creamy richness to real sourdough. I wanted a loaf that could stand beside soup, eggs, sandwiches, or a simple piece of butter and still make the meal feel special.
I bake it in small batches for the preorder pickup, so you get it fresh—not a loaf that has been sitting around waiting for a label.
Local Albuquerque Sourdough Bakery · Savory Loaves
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Dill White Cheddar Sourdough Bread in Albuquerque
I bake a savory, rich loaf full of character: slow-fermented sourdough with fragrant dill and creamy white cheddar for soup, sandwiches, eggs, and anything that deserves a more interesting slice.
Why I make this loaf
Made fresh in small batches in Albuquerque. Our Dill & White Cheddar Sourdough Loaf is slow-fermented with sharp white cheddar and dill for a savory loaf with a crisp crust, rich flavor, and a satisfying crumb.
Quick Overview
Our Dill & White Cheddar Sourdough Loaf is savory, rich, and full of character. Made fresh in small batches in Albuquerque, this loaf combines sharp white cheddar, dill, and slow-fermented sourdough for a flavorful bread with a crisp artisan crust and a satisfying crumb. It is bold without being too heavy, cozy without being boring, and perfect when you want a loaf that brings more flavor to the table.
Small-Batch Fresh Baking
Each loaf is made by Eat Well ABQ in Albuquerque with a focus on real ingredients, slow fermentation, and fresh small-batch baking. This is handmade sourdough with flavor, texture, and care — not mass-produced grocery store bread.
How to Order
Add this loaf to your cart and complete checkout online. For local pickup, follow the pickup instructions shown at checkout. You can also visit the top of the shop page or homepage for current ordering details, pickup options, and bakery availability.
Best For
- Soup and stew
- Eggs and breakfast plates
- Grilled cheese
- Sandwiches
- Toast with butter
- Charcuterie boards
- Savory snacks
- Anyone who wants a bold sourdough loaf made fresh in Albuquerque
Important Note
Our bakery items are made in small batches, so availability may change. Ordering ahead helps us prepare your bread fresh and makes pickup smoother.
Ingredients
Wheat flour, water, sourdough starter, white cheddar cheese, dill, and salt.
Regular price
$16.00 USD
Regular price
Sale price
$16.00 USD
Price shown before applicable New Mexico sales tax. Final total is calculated at checkout.
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Fragrant dill
I add a fresh herbal note to every slice.
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White cheddar richness
I build savory depth for soup, eggs, and sandwiches.
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Fresh small-batch baking
I bake fresh in Albuquerque, not mass-produced.
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Buy now takes you directly to secure checkout. Card, Apple Pay, and other available methods appear there.
Pre-Orders follow the Wednesday Cutoff and Saturday Pickup.
How long will this stay good?
I bake this loaf without added preservatives for the preorder pickup, so my best-quality advice is to enjoy it in the first 2–3 days. That shorter window is part of real bread—not a flaw. Freeze the slices you will not finish while they still taste fresh.
I recommend slicing what you will not eat, wrapping it well, and freezing it before the loaf starts to dry out.
I would use it warmed, toasted, or with soup by this point, but it will not eat like a fresh loaf. Mold or an off smell means discard it.
My move: enjoy the first slices fresh, use the savory ones with soup or eggs, freeze the rest, and let nothing good go to waste.
This is a best-quality guide, not a universal expiration date. Do not taste-test questionable bread.
