Remember the malted milkshake? We baked it into a cookie. Hand-chopped Belgian milk chocolate melts into a chewy, golden-edged cookie with a warm, toasty malt finish. Made in small batches with King Arthur flour, organic brown and cane sugars, and pure Madagascar vanilla.

Our signature bake, inspired by a little breakfast spot in Portland. We spent years perfecting these English muffins in our own kitchen, long before Sour Puss Bakehouse had a name.

Each batch gets a touch of local honey, then rests in the fridge for 36 hours, which builds deep flavor and a subtle tang without a sourdough starter. We shape each muffin in a ring, griddle it for a golden crust, and finish it in the oven. The result is a tall, tender muffin with plenty of nooks…

Meet the "sour" in Sour Puss, the loaf behind our name. Our soft sandwich bread rises with the sourdough starter we feed and care for in our own kitchen, with no commercial yeast. Each batch ferments slowly overnight, which builds a gentle, balanced tang.

A touch of Wisconsin maple syrup rounds out the flavor, and the result is a tender, fluffy crumb under a golden crust. It slices clean for sandwiches and toasts beautifully, and it makes an unforgettable grilled cheese.