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My name is Sarah and with my husband Armstrong, we run Manna On Main - Sourdough Bakehouse, a small cottage bakery in Tomball, Texas.
My name is Sarah and with my husband Armstrong, we run Manna On Main - Sourdough Bakehouse, a small cottage bakery in Tomball, Texas.
We both come from a background where almost all meals were cooked at home with whatever was in season and found at the local markets.
We both come from a background where almost all meals were cooked at home with whatever was in season and found at the local markets.
Armstrong was always the one who was "skeptical" about where the food we purchased or even the ingredients came from.
Armstrong was always the one who was "skeptical" about where the food we purchased or even the ingredients came from.
As I slowly realized the value of understanding that, we got more on the same page when it came to making small amends to our lifestyle regarding food. That led into deep dives and rabbit trails into nutrition, metabolism and most importantly food and cooking techniques of old which I was already passionate about.
As I slowly realized the value of understanding that, we got more on the same page when it came to making small amends to our lifestyle regarding food. That led into deep dives and rabbit trails into nutrition, metabolism and most importantly food and cooking techniques of old which I was already passionate about.
Devoting time to learning to make most meals from scratch and a desire to find easy and convenient alternatives to sugary cereals for our kids led us into making our own yogurt. From then, it was just a matter of making the mental space to learn one more thing and adding one more skill on our journey towards a scratch made kitchen.
Devoting time to learning to make most meals from scratch and a desire to find easy and convenient alternatives to sugary cereals for our kids led us into making our own yogurt. From then, it was just a matter of making the mental space to learn one more thing and adding one more skill on our journey towards a scratch made kitchen.
Sourdough fell in our laps after a friend's friend graciously gave me a little bit of her 30 + year old starter. After ousting store bought bread from our family's diet for some time, sharing the love of naturally leavened homemade bread with others came as a natural step.
Sourdough fell in our laps after a friend's friend graciously gave me a little bit of her 30 + year old starter. After ousting store bought bread from our family's diet for some time, sharing the love of naturally leavened homemade bread with others came as a natural step.
The idea is that our neighbors and local community can and should have access to the highest quality of bread, made in small batches, with care and quality ingredients, in their own neighborhood like it used to be before mass produced bread and bread items became the norm in american households.
The idea is that our neighbors and local community can and should have access to the highest quality of bread, made in small batches, with care and quality ingredients, in their own neighborhood like it used to be before mass produced bread and bread items became the norm in american households.
Our concept is a porch pick-up stand that our neighbors and community can shop and pick up their orders from.
Our concept is a porch pick-up stand that our neighbors and community can shop and pick up their orders from.
We also vend at farmer's markets here and there as we aim to connect with other local artisans who like us, seek to keep our local communities vibrant and thriving!
We also vend at farmer's markets here and there as we aim to connect with other local artisans who like us, seek to keep our local communities vibrant and thriving!
To know what we baking and when, follow our Sourdough baking page on Facebook by clicking the button above!
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