Naturally Fermented. Mildly Unhinged.
Small-batch sourdough baked from wild yeast, slow fermented overnight, and loaded with flavors that make absolutely no apologies. This is real bread.
Shop the MenuWe're almost here.
Feral Dough is pre-launch and baking up something special. Follow us on Instagram for sneak peeks, launch dates, and the occasional loaf that turned out a little too feral.
@feral.doughThe Process
How it works
01
Browse the menu
Every bake window brings a fresh lineup — seasonal loaves, rotating flavors, and whatever sourdough chaos Amaris has planned this week.
02
Place your order
Pick your loaves, pay online, and lock in your spot before they're gone. Bread waits for no one. (Except maybe you, if you order in time.)
03
Pick up fresh bread
Swing by during the pickup window and collect your still-warm, crackling-crust, properly fermented loaf. Try not to eat it in the car.
Meet the baker
Amaris and her bread
Feral Dough started with one sourdough starter, a Dutch oven, and an escalating obsession with fermentation. Amaris didn't set out to run a bakery. The bread just kind of took over. Now she bakes in small batches, experiments constantly, and somehow produces loaves that people drive across the city for.
Read the full storyReady for real bread?
Bake windows open weekly. Quantities are limited. You know what to do.
See What's Baking