Kneady Mama is building a better-for-you bread business one loaf at a time.
By Courtney Doyle
Photography by ZöE Stoner
Sourdough bread has risen to cultural prominence in recent years, captivating audiences across social media and earning a spot in Vogue magazine’s January 2026 issue as the “hottest accessory of 2026.” Even Taylor Swift has jumped on the baking bandwagon, proudly gifting her signature sourdough boules to A-list celebrities and talk show hosts as thank-you gifts and party favors.
Here on the South Shore, small batch sourdough bakeries have gained popularity, popping up at local farmers markets, gourmet grocers and neighborhood roadside stands. Bridgewater resident Alyssa Gargano, the founder of Kneady Mama a slow-fermentation bread brand rooted in ritual and intention, was drawn to traditional baking techniques and the potential health benefits of sourdough.
“My mission is to craft organic, long-fermented sourdough breads and baked goods using trustworthy ingredients–creating food that encourages mindful eating, supports sensitive bodies and fosters connection through daily rituals,” says Gargano.
A Personal Health Journey
While Gargano graduated from Johnson & Wales, a renowned Rhode Island university recognized for its culinary programs, her interest in sourdough was sparked by her personal health journey. Facing the challenges of Lyme disease and gluten sensitivities, she began to view food as a form of medicine. Her perspective shifted further when she met a friend whose son, despite having his own gluten sensitivities, continued to enjoy homemade bread. This inspired Alyssa to experiment with fermented sourdough recipes in her own kitchen.
As Gargano’s family grew, she felt inspired to turn her passion for sourdough into a business that combined her pride in the kitchen with the fulfillment she found in raising her children. Her journey was shaped by the joy of watching sourdough rise—a process that mirrored the rewarding experience of nurturing her own family. This calling led Gargano to create a company rooted in these values, allowing her to share both her baking expertise and the happiness she discovered through family life with the broader community.
What began at her first farmers market in 2024, when she baked and sold just 17 loaves, has grown into a thriving business. Today, Kneady Mama is taking its show on the road, offering sourdough-making classes at Crate & Barrel (Hingham) and selling out markets and store shelves across the South Shore.
What Makes True Sourdough?
It is important to recognize that not all sourdough is made the same way. When a sourdough package lists “yeast” among its ingredients, this means that added commercial yeast has been used, rather than relying solely on a traditional sourdough starter. The addition of yeast significantly accelerates the fermentation process, resulting in a much shorter development time for the dough. Because of this shortened process, individuals with gluten sensitivities may find these breads less tolerable.
The choice of ingredients also plays a crucial role in creating authentic sourdough. Using bleached or bromated flour introduces chemicals and involves extra processing steps that strip the wheat flour of its natural nutrients and beneficial properties. For the best results, organic flour is preferred, as it is typically unbleached and retains more of the wheat’s original qualities. While Gargano takes it one step further by sourcing regenerative organic flour from a vendor that preserves the soil, keeping it free from chemicals and glyphosate, using certified organic wheat flour found at your local grocery store will do the trick.
The Science of Sourdough Fermentation
Gargano’s baking process revolves around the meticulous art of long, slow fermentation. This technique is essential because it allows the gluten proteins in the dough to break down gradually, making them easier to digest. She has found that the optimal window is between 24 and 36 hours, resulting in bread with a light, airy texture and a perfectly crunchy crust. The gluten index reduces, enhancing the health benefits of each loaf. As a result, sourdough is increasingly seen as both a culinary art and a wellness practice within the community. The art of “intentional living” is felt throughout the creation of sourdough – in a world of fast-paced instant gratification, this is one thing that we cannot accelerate without ruining the intention and the goal.
Refining Her Craft
Over the years, Gargano has devoted herself to perfecting her unique baking approach. She blends scientific precision with creative flair, focusing on the selection of premium ingredients and adapting her methods to seasonal changes in temperature and humidity. Her commitment to quality means she’s always attentive to how these factors influence every batch she bakes.
Gargano’s journey has been filled with memorable learning moments, including an early episode when her refrigerator, packed with resting sourdough, unexpectedly powered down. By morning, she discovered that the dough had over-fermented and expanded to fill every available space inside. This experience, among many others, reinforced Alyssa’s belief that each day in the kitchen is a chance to discover something new. She continues to experiment with flavors, tweak her techniques, and explore innovative products, embracing the ongoing process of learning and improvement.
Alyssa’s Signature Recipe
One recipe Gargano especially loves to share is her Sourdough French Toast Bake Casserole. To make this comforting dish, she recommends cutting a loaf of sourdough bread—preferably a few days old—into cubes. The bread is combined with eggs, milk, vanilla, and cinnamon, then baked in the oven for 30 to 40 minutes. This simple yet delicious casserole reflects her creative approach to using sourdough in everyday cooking.
Mama’s Sourdough Secrets
When purchasing a loaf of small-batch, long-fermented sourdough at the market, it is best to avoid pre-slicing the bread. Instead, slice the loaf as needed to help maintain its freshness for a longer period. For optimal storage, keep the bread in the original packaging bag, which helps preserve its quality and flavor.
If you notice that you have not used the entire loaf after several days, simply rinse the remaining portion of the loaf under running water, place it cut side down on a baking sheet, and bake at 375 for 8-10 minutes. If the loaf has been previously frozen, ensure it is fully defrosted and run the entire loaf under water before baking. This process will restore the bread’s crust and texture, making it taste as fresh as when it first came out of the oven.
Starting Your Sourdough Journey
If you are interested in beginning your own sourdough adventure, Kneady Mama offers a wealth of resources to help you get started. The website and social media channels feature straightforward recipes, helpful techniques, and schedules for in-person classes. These resources are designed to guide both beginners and seasoned bakers through every step of the process.
For those eager to dive in, Gargano now sells her own dehydrated sourdough starter. This convenient option allows you to embrace the “Life of a Doughgirl” in just five days, a significant time savings compared to the typical 14–18 days required when feeding a starter from scratch.
In no time, you’ll soon find yourself kneading dough and mastering coil folds. Gargano inspires experimentation with a variety of recipes, from chocolate chip sourdough loaves to festive apple cinnamon holiday boules. Sourdough’s enduring tradition continues, with Kneady Mama leading the way and encouraging everyone to embrace this timeless craft.
As Kneady Mama continues to expand across the South Shore, Gargano’s approach to baking serves as a reminder that sourdough’s staying power lies in its ability to slow us down, foster connection and bring intention back to the table—one carefully made loaf at a time.
For more information about Kneady Mama and a list of sourdough pickup locations, visit kneadymama.com.
Use discount code “southshore” for 10% off your order.