Today, Pence Farm Sourdough has grown far beyond its original bakery roots. After a year of baking in our house and  two years of building the business downtown and the support of an incredible local community, We took another big leap and moved into a larger location at 123 South Washington Street. The new space gives Pence Farm room to grow while still keeping the familiar, welcoming feeling that people have come to love.

The menu has expanded, too. Alongside fresh sourdough bread and dough, guests can now enjoy sourdough pizzas, sandwiches, salads, cookies, take-and-bakes and a full bar. But even with all the new additions, bread and dough remain the main get-down and the foundation of the business.

Ingredients matter at Pence Farm Sourdough. The bakery has transitioned to organic flour, and many of the other ingredients used throughout the kitchen are organic or locally sourced whenever possible. Cookies are made with organic flour and sugar, farm-fresh eggs, and beef tallow. Seasonal produce and other goods come from local partners, helping Pence Farm build relationships with other small businesses and producers in the community.

Pence Farm Sourdough is also proud to be part of a growing network of local businesses. The bakery has partnered with restaurants, bars, casinos, chefs, produce suppliers, and other community businesses to bring its sourdough to more tables throughout the area.

Behind the food is a team that has become like family. Jim and I are hands-on every day, learning new roles, working alongside staff, making dough, cooking, serving guests, and doing whatever needs to be done. The kids, farm life, animals, gardens, and growing business are all part of the story behind Pence Farm.

At its core, Pence Farm Sourdough is about more than bread. It is about slowing down, doing things right, supporting local people, and creating a place where familiar faces and new faces can come together. The menu may continue to grow, but the mission remains simple: make good food, take care of people, and never lose sight of the sourdough that started it all.