In this episode of The Bread Winner Podcast, we're digging into one of those questions that comes up so often for sourdough bakers: Should you use organic ingredients? I know it can feel overwhelming, so today I'm breaking it down in an honest, practical way. We’ll talk about why this question matters, how to clarify your own values, and how to make sourcing decisions that truly fit your bakery right now.

I’ll also share tips on prioritizing high-impact swaps (like flour and dairy), weighing your profit margins, and communicating your choices clearly with customers. Your ingredient sourcing is part of your brand story, and you have permission to let it evolve as your business grows. If you want to be real and intentional while building trust with your customers, this episode is for you.

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