Fresh from Our Home to Yours
Discover the goodness of homemade bread and sweets—all crafted with care just for you. We bring the best right to your doorstep, making healthy living simple and delicious.
Discover the goodness of homemade bread and sweets—all crafted with care just for you. We bring the best right to your doorstep, making healthy living simple and delicious.
Start your day with a burst of berry goodness! Our homemade Blueberry Sourdough Streusel Muffins bring the delightful crunch of streusel topping to your morning routine.
Loaded with fresh, juicy blueberries to satisfy your sweet cravings.
Topped with a buttery, crumbly streusel for a delightful texture.
Perfectly portioned for on-the-go breakfasts or snacks.
These muffins make your mornings a little brighter and your afternoons a bit sweeter, reminding you that the simple joys of life often come in delicious little packages.
Dive into the flavorful embrace of autumn with our handcrafted Pumpkin Spice Sourdough Scones, topped with a luscious maple glaze for extra delight.
Made with premium organic ingredients for a flavorful, wholesome treat.
Infused with aromatic pumpkin spice, perfect for autumn indulgence.
Handcrafted using traditional sourdough techniques for a unique twist.
Experience the cozy charm of fall in every bite, creating the perfect moment to savor with a warm cup of tea or coffee.
Experience the quintessential taste of home with our Classic Sourdough Bread! Crafted with love and precision at Cotton Moon Farms, this bread is your slice of authenticity.
Handcrafted using traditional sourdough techniques and natural ingredients.
Features a crisp, golden crust with a soft, flavorful interior for a taste of homemade heaven.
Perfect for sandwiches, toasting, or simply enjoying with a pat of butter.
Bring the warmth of artisan baking into your home with every loaf, and experience the joy of expertly crafted, naturally leavened bread.
Discover the heartwarming taste of our Whole Wheat Sourdough, a handcrafted delight that blends tradition and health in each slice.
Crafted with organic whole wheat flour and naturally fermented for rich flavor.
Each loaf is handmade, showcasing artisanal technique and rustic beauty.
Perfect for health-conscious foodies and lovers of traditional breads.
Nourish your body and soul with every bite of this delightful sourdough, bringing the simplicity of farm-fresh goodness right to your table.
Experience the comforting embrace of homemade craftsmanship with our Honey Oat Sourdough Bread—a rustic delight that transforms every meal into a gourmet experience.
Crafted with natural wildflower honey and whole oats for a wholesome taste.
Made with traditional sourdough fermentation, enhancing flavor and digestibility.
Perfect for breakfast toast, sandwiches, or a rustic dinner side.
Indulge in the cozy, aromatic experience of fresh-baked bread with every slice of this Honey Oat Sourdough. Each bite transports you to a simpler time, where joy resides in the warmth of homemade goodness.
Indulge in the delicious fusion of garlic and Parmesan with our artisan sourdough bread, crafted to perfection by hand for the ultimate flavor experience.
Handcrafted with the finest ingredients for a rustic taste
Infused with aromatic garlic and savory Parmesan cheese
Perfectly crusty exterior with a soft, airy interior
Experience the comforting aroma and wholesome flavor of homemade sourdough, handcrafted to elevate your meals and bring joy to everyday dining.
Awaken your taste buds with our Jalapeno Cheddar Sourdough—where spicy meets cheesy in a delightful, crusty loaf.
Gourmet blend of spicy jalapeños and rich cheddar in a sourdough base.
Handcrafted using traditional sourdough techniques for a unique, chewy texture.
Perfect for adding a touch of spice to sandwiches, soups, and celebrations.
Imagine slicing into a freshly baked loaf that promises an unforgettable dance of flavors and aromas. Let this bread be the centerpiece of your next meal, bringing warmth, spice, and joy to your table.
Wake up to the irresistible aroma of fresh-baked Cinnamon Swirl Sourdough Bread, where every slice is a perfect blend of sweet and savory delight.
Handcrafted with a delightful blend of cinnamon and artisanal sourdough.
Features a perfectly crunchy crust and soft, inviting interior.
Made using traditional artisanal techniques to ensure quality and flavor.
Imagine the warmth and coziness of a fall morning with every bite of our Cinnamon Swirl Sourdough Bread. It's not just bread; it's an experience that turns ordinary moments into delicious memories.
Awaken your senses with the delightful blend of sweet cinnamon and juicy raisins baked into our artisanal sourdough bread. Perfect for breakfast or a cozy afternoon snack!
Artisan-crafted sourdough bread with a perfect blend of sweet cinnamon and plump raisins.
Natural fermentation process for a flavorful, tangy crust and a tender, aromatic interior.
Baked fresh daily on our farm for an authentic, rustic taste experience.
Transform your breakfast routine or elevate your afternoon tea with a slice of this delightful sourdough bread. Each bite offers a comforting, heartwarming indulgence that brings a taste of homestead joy to your home.
Awaken your senses with the delightful fusion of blueberries and lemon in our artisan sourdough bread—a taste of summer with every bite.
Infused with sun-ripened blueberries and a hint of zesty lemon for a perfectly balanced flavor.
Crafted with a traditional sourdough process, enhancing natural flavors and creating a delightful texture.
Ideal for breakfast, brunch, or a satisfying treat at any time of the day.
Transform your everyday routine with a slice of artistry on your plate. Let each bite transport you to a cozy cottage where the air is filled with the scent of freshly baked goodness.
Indulge in the sumptuous delight of our Browned Butter Sourdough Chocolate Chunk Cookies, where every bite offers a heavenly melt-in-your-mouth experience.
Decadently rich cookies made with browned butter for a nutty undertone.
Loaded with generous chunks of high-quality chocolate.
Handcrafted with care and freshly baked for the ultimate taste experience.
Let each bite of these exquisite cookies transport you to a moment of pure bliss and indulgence, perfect for savoring life’s little joys.
The cracker that has absolutely no business being this good.
Just when you thought the roasted garlic and herb sourdough crackers had set an unbeatable standard, Cotton Moon Farms went and did this. Meet the everything bagel sourdough cracker — a magnificent collision of two of the greatest food inventions in human history, united on a single, impossibly delicious crispy canvas. Built on the same wild-fermented sourdough base that makes everything this bakery touches extraordinary, then buried — and we mean buried — under a recklessly generous blanket of everything bagel seasoning: toasted sesame seeds, poppy seeds, dried garlic, dried onion, and flaky sea salt, all pressed lovingly into the dough before it hits the oven. No artificial flavors. No shortcuts. No apologies. Just pure, unadulterated, everything-bagel-meets-sourdough perfection in every single bite.
These crackers arrive looking like they were dressed for a special occasion — and they were. The surface is an extraordinary mosaic of black and white sesame seeds, slate-blue poppy seeds, golden dried garlic flakes, and pale dried onion — so densely and generously applied that you can barely see the cracker beneath. They are spectacular to look at, the kind of snack that makes people stop mid-conversation and say "wait, what are those?" the moment they hit the table.
The base cracker beneath all that glorious seasoning is deep golden and blistered from the oven's heat — irregular in shape, slightly rustic, each one unique in the way that only handmade things can be. Some pieces are thin and almost translucent at the edges, shattering at the lightest touch. Others are thicker, with a more substantial bite. The sesame seeds are toasted to a perfect nutty bronze, the poppy seeds dark and dramatic, the garlic flakes caramelized to a rich amber at the edges where the oven's heat caught them just right.
They look like the most exciting thing on any charcuterie board. Because they are.
Tear open the bag and prepare for an olfactory experience that is nothing short of magnificent. The first wave is pure, warm toasted sesame — rich, nutty, and deeply savory, the kind of aroma that triggers an immediate, involuntary Pavlovian response in anyone who has ever loved a good bagel. Right behind it comes the roasted garlic and onion — caramelized and sweet and deeply savory all at once, filling the air with that irresistible everything-bagel perfume that is one of the great comfort aromas of our time.
Threading through it all is the wild sourdough tang — warm, yeasty, and slightly sour — grounding all that bold seasoning with a fermented depth that elevates the whole experience from mere snack to something genuinely complex and compelling. And underneath everything, a warm, toasty base note from the oven — the smell of something that was made with real heat and real care.
It smells like a great New York bagel shop and a great artisan bakery somehow occupying the same space at the same time. It smells absolutely incredible.
If the roasted garlic and herb crackers had a legendary crunch, these crackers have a crunch that is in an entirely different category. The dense coating of seeds pressed into the surface creates a cracker that shatters in a way that is almost theatrical — a sharp, explosive crack followed by a cascade of toasted sesame and poppy seeds that scatter with gleeful abandon. The seeds add not just flavor but texture upon texture — the crispness of the cracker itself, the slight give of the toasted sesame, the tiny pop of the poppy seeds, all layered together into a textural experience that is genuinely thrilling to eat.
It is loud. It is dramatic. It is completely and utterly satisfying in a way that is almost primal. This is a cracker that demands to be noticed.
Buckle up. The flavor of these crackers is a full sensory event from the very first bite to the very last lingering finish, and it unfolds in glorious, overlapping waves:
It begins with the sourdough — that bright, clean, wild-fermented tang that snaps the palate to attention and sets the stage for everything that follows. Then, almost simultaneously, the toasted sesame arrives in force — warm, nutty, rich, and deeply savory, coating the tongue in a flavor that is at once familiar and deeply satisfying. The poppy seeds add a subtle, earthy bitterness — barely perceptible on its own, but essential to the overall balance, the way a bass note is essential to a chord.
Then comes the dried garlic — not the sharp, raw bite of fresh garlic, but something slower and sweeter and more complex, caramelized by the oven into a mellow, savory depth that blooms across the back of the palate. The dried onion follows — sweet and savory and slightly smoky, adding a gentle allium warmth that wraps around the garlic and the sesame and ties the whole flavor profile together.
And then — the flaky sea salt. Scattered across the surface in generous, irregular crystals, it detonates in tiny bursts of pure mineral intensity that amplify every single flavor beneath it, making the sesame nuttier, the garlic sweeter, the sourdough tangier, the onion more savory. It is the final flourish that transforms a great cracker into an absolutely unforgettable one.
The finish is long and warm and deeply savory, with that lingering toasted sesame richness that stays with you well after the cracker is gone — which, frankly, only makes you want another one immediately.
These crackers are so boldly flavored and so magnificently complete that they are genuinely spectacular eaten completely plain. But if you want to build something truly special around them:
🧀 Cream cheese — plain, whipped, or scallion — this is the everything bagel's natural soulmate and the pairing needs no further justification. It is simply, perfectly, obviously right.
🐟 Smoked salmon with capers and thinly sliced red onion — lean fully into the bagel heritage and create a bite that is pure New York deli magic on a cracker
🥑 Smashed avocado with a squeeze of lemon — the creamy, rich avocado against the bold, crunchy, seed-laden cracker is a combination of textures and flavors that is deeply, deeply satisfying
🧅 French onion dip — the onion in the seasoning and the onion in the dip create a harmonious, savory echo that is completely addictive
🫙 Everything bagel hummus — double down on the everything bagel theme with reckless abandon and zero regrets
🥚 Soft scrambled eggs — pile them gently onto a cracker and experience what breakfast was always meant to be
🍯 Honey and brie — sweet against savory, creamy against crunchy, the honey cutting through the bold seasoning in the most unexpected and wonderful way
🧄 Whipped feta with roasted cherry tomatoes — the salty, tangy feta mirrors the sourdough's acidity while the sweet tomatoes balance the bold seasoning beautifully
🍷 A cold, crisp lager or a dry sparkling wine — the bubbles cut through the richness of the seeds and the savory depth of the seasoning like a dream
The everything bagel seasoning blend is one of those rare culinary inventions that seems almost too good to be true — a combination so perfectly calibrated, so instinctively right, that it feels like it has always existed and always should. But here, pressed into a wild-fermented sourdough cracker and sent through a hot oven, it becomes something even greater than its already legendary self.
The sourdough fermentation adds a tangy complexity that plain bagel dough never has. The long, slow proof gives the cracker a depth of flavor that you simply cannot achieve with commercial yeast or a quick mix. The wild starter's acidity brightens and sharpens the savory seasoning, making the garlic more vivid, the onion more complex, the sesame more nuanced.
And because the bakery uses real, quality ingredients — good sesame seeds that were actually toasted, real dried garlic and onion with genuine flavor, poppy seeds that are fresh and fragrant, sea salt that is actually flaky and mineral — every element of the seasoning tastes like what it actually is, not a processed approximation of it.
The result is a cracker that manages to be simultaneously nostalgic and exciting — it tastes like the best bagel you ever had, but also like something entirely new. It is comfort food elevated to craft. It is a snack that makes people stop, look down at what they're eating, and say, with genuine wonder and a slight note of alarm:
"I cannot stop eating these."
You will need more bags than you think. You always do.
The snack you will never stop eating.
Prepare yourself. These are not the pale, cardboard squares that pass for crackers in the supermarket aisle. These are roasted garlic and herb sourdough crackers — hand-crafted in small batches by Cotton Moon Farms using their own wild sourdough starter, unbleached flour, good olive oil, slow-roasted garlic, and a generous handful of fresh herbs. No artificial flavors. No mystery oils. No preservatives. Just real ingredients, real fermentation, and the kind of deeply satisfying crunch that makes an entire room go quiet the moment the bag is opened.
These crackers are rustic and beautiful in the most honest way. Each one is slightly different — irregular in shape, hand-cut or roughly broken into shards that range from delicate and thin to satisfyingly thick — because they were made by human hands, not a machine. The surface is golden and blistered, scattered with visible flecks of deep green herbs — rosemary, thyme, perhaps a whisper of oregano — and studded with tiny caramelized bits of roasted garlic that have turned a rich, toasty amber in the oven. A scattering of flaky sea salt catches the light across the surface like tiny diamonds. They look like something you'd find on a carefully curated charcuterie board at a very good dinner party — because that is exactly where they belong.
Open the bag and brace yourself, because the aroma is absolutely stunning. The warm, yeasty tang of sourdough hits first — familiar and comforting and deeply appetizing. Then comes the garlic — not raw and sharp, but slow-roasted into something sweet, mellow, and almost nutty, its harsh edges completely transformed by the oven into a rich, caramelized depth that perfumes the air around you. The herbs follow close behind — bright, piney rosemary and earthy thyme weaving through the garlic like a garden in full bloom. Underneath it all, a warm thread of good olive oil, toasty and grassy and rich.
It smells like the best kitchen you've ever walked into. It smells like someone who really knows what they're doing.
Oh, the crunch. THE CRUNCH. This is what separates these crackers from everything else in the known universe. The long fermentation of the sourdough starter creates a cracker that is shatteringly crisp — not the soft, yielding snap of a commercial cracker, but a full, resonant, deeply satisfying crack that you feel in your jaw and hear across the room. It is the kind of crunch that makes people look up from their conversations. The kind of crunch that is, frankly, a little bit thrilling.
And yet, despite that magnificent crispness, there is a subtle chewiness lurking just beneath — a ghost of the bread this dough once aspired to be, a reminder that real fermentation creates real texture in ways that no shortcut can replicate.
This is where these crackers become genuinely dangerous to have in the house. The flavor is layered and complex and completely addictive:
It opens with the bright, tangy snap of wild sourdough fermentation — that clean, lively sourness that wakes up the palate and makes everything that follows taste more vivid. Then the roasted garlic blooms — sweet and deep and savory, with none of the harshness of raw garlic, just pure, mellow, caramelized allium richness that coats the tongue in the most wonderful way. The herbs arrive next — rosemary's piney, resinous brightness cutting through the richness, thyme adding a gentle earthiness, the two of them together creating an herbal complexity that feels almost Mediterranean, almost like sunshine and stone walls and a table set outdoors.
The olive oil binds it all together, adding a fruity, grassy richness that lingers on the finish. And then — just when you think the flavor has reached its peak — the flaky sea salt detonates on the tip of your tongue in a tiny, perfect burst that amplifies every single flavor beneath it and sends you immediately reaching for another cracker.
You will eat more of these than you intended. This is not a warning. This is a promise.
These crackers are magnificent on their own — but pair them thoughtfully and they become the centerpiece of any spread:
🧀 Aged sharp cheddar — the bold, crystalline bite of a good aged cheddar against the garlicky, herby cracker is a combination of almost aggressive deliciousness
🫙 Whipped ricotta with lemon zest — the cool, creamy ricotta is a perfect foil for the cracker's intensity, and the lemon echoes the sourdough tang beautifully
🍯 The bakery's honey butter — sweet against savory, rich against crisp — an unexpected pairing that is absolutely revelatory
🫒 A good tapenade or olive spread — the Mediterranean flavors of the cracker and the olives speak the same language fluently
🥑 Fresh guacamole — the roasted garlic in the cracker does half the work for you, and the crunch holds up magnificently against the weight of the avocado
🍷 A glass of dry white wine or a bold red — these crackers were practically designed to sit beside a glass of something good
🧄 A whole roasted garlic bulb and soft brie — lean into the garlic theme completely and create something that will make your guests weep with happiness
🥣 Alongside a bowl of tomato soup — forget the grilled cheese. These crackers, dunked briefly into a rich, velvety tomato bisque, are a revelation
Most crackers are an afterthought — a neutral vehicle for toppings, designed to stay out of the way. These crackers refuse to stay out of the way. They have a point of view. They have character. They were born from the same wild, living starter that makes the bakery's sourdough loaves so extraordinary, which means they carry within them all the complexity and depth that only true fermentation can create.
The garlic was roasted low and slow until every sharp, pungent edge was transformed into pure, sweet, nutty richness. The herbs were chosen with care and added with a generous hand. The olive oil is the good stuff — the kind that actually tastes like olives. The sea salt is flaky and mineral and real.
Every single decision, from the fermentation time to the thickness of the roll to the temperature of the oven, was made by someone who cares deeply about the end result. And the end result is a cracker that is bold enough to stand alone, versatile enough to complement anything, and delicious enough to disappear from the bowl before the party has even properly started.
Buy three bags. One for the party, one for the car, and one to hide at home for yourself.
The secret weapon your kitchen has been waiting for.
Forget everything you thought you knew about store-bought pizza dough. This is wild-fermented sourdough pizza dough, hand-crafted by Cotton Moon Farms with nothing but unbleached flour, water, salt, olive oil, and a living wild yeast starter. No commercial yeast. No dough conditioners. No preservatives. Just the same ancient, patient fermentation process that makes their bread so extraordinary — now handed off to you, ready to transform your home kitchen into the best pizzeria in the neighborhood.
It arrives as a smooth, supple, generously portioned ball — dusted lightly with flour and nestled in a container. The surface is silky and taut, with a gentle sheen from the olive oil worked into the dough. Press a finger into it and it springs back slowly, lazily — a sure sign that the gluten is fully developed and beautifully relaxed, ready to be stretched. Hold it up to the light and you can almost see the tiny bubbles trapped within — the living breath of wild yeast, still quietly at work, still building flavor even as it sits in your hands.
Lean in close and inhale. Even raw, this dough smells incredible — a gentle, yeasty tang that is warm and wheaty and faintly sour in the most appetizing way imaginable. There's a whisper of olive oil underneath it all, rich and grassy, and the faintest sweetness from the slow fermentation of the flour. It smells like a great pizzeria kitchen — like anticipation, like Saturday night, like something wonderful is about to happen.
This is where sourdough pizza dough reveals its true genius. Thanks to the long, cold fermentation — often 48 to 72 hours in the bakery's cooler — the gluten has had ample time to relax and develop. The result is a dough that is extraordinarily extensible — it stretches willingly, gracefully, without fighting back or snapping like a rubber band. Toss it, stretch it by hand, drape it over your knuckles and let gravity do the work — it responds beautifully, pulling into a thin, even sheet that holds its shape without tearing. It has a living elasticity that commercial dough simply cannot replicate.
Here is the thing about sourdough pizza dough — the magic isn't just in the making, it's in the baking. Slide it onto a screaming hot pizza stone or steel and watch it transform:
The crust puffs and blisters dramatically at the edges, forming those gorgeous, leopard-spotted char marks that are the hallmark of truly great pizza
The undercarriage goes crispy and golden, with a satisfying crunch that gives way to a chewy, airy interior
The wild fermentation delivers a complex, tangy flavor in the crust itself — not just a vehicle for toppings, but a destination in its own right
The long fermentation also means the dough is easier to digest than anything made with commercial yeast, the wild cultures having broken down much of the gluten and phytic acid over those long, slow hours
The bakery's sourdough pizza dough is as forgiving as it is flavorful. Here's how to get the most out of it:
🌡️ Temper it first — pull it from the fridge at least 1–2 hours before stretching. Cold dough fights back; room temperature dough is a joy.
🤲 Stretch by hand, not rolling pin — a rolling pin degasses all those precious bubbles. Use your hands, your knuckles, your fingertips. Be gentle. Be patient.
🔥 Get your oven as hot as it will go — sourdough pizza dough loves extreme heat. 500–550°F with a preheated stone or steel is ideal.
🍕 Keep toppings minimal — this dough has so much flavor of its own that it deserves to be tasted. A simple margherita — crushed tomatoes, fresh mozzarella, basil, olive oil — lets it truly shine.
❄️ Or freeze it — portion it, wrap it tightly, and freeze for up to three months. Future you will be enormously grateful.
Most pizza dough is made to be fast. This dough was made to be extraordinary. Every hour of fermentation is an hour of flavor development — wild yeast and beneficial bacteria slowly transforming simple flour and water into something with genuine depth and character. The olive oil tenderizes the crumb while keeping the crust crisp. The absence of any additives means the flavor is clean and pure and honest.
This is the dough that will make your guests ask, wide-eyed and mid-slice, "Where did you get this?"
And you can smile and say: Cotton Moon Farms.
Grab a few balls. You'll want a backup — trust us.
Awaken your baking with our Live Sourdough Starter — a lively, wild-cultured companion for loaves that sing of tang, texture, and tradition. Nurtured with time-honored methods on Cotton Moon Farms, this starter brings a bright, balanced acidity and a resilient rise to every bake. It arrives active and ready to feed, perfect for rustic country loaves, tender baguettes, crisp-crusted boules, and everyday sandwich bread. Sustainably packaged, easy to care for, and full of farmhouse charm — bake with patience, savor the ritual, and taste the soul of slow living in every crumb.
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