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How to Decide Whether to Use Organic Ingredients in Your Sourdough Microbakery | Episode 92



Welcome to this conversation that comes up so often for sourdough microbakery owners: Should you use organic ingredients?


This isn’t a one-size-fits-all question. It’s not black and white. It’s deeply personal and tied to your values, your pricing, your customer expectations, and your margins. Let’s dive into why it matters, how to think through it carefully, and practical ways to make your own decision—without judgment or overwhelm.


Why the Organic Question Matters

If you're baking sourdough, chances are you already care about food quality.

Many of us started baking because we wanted more control over our ingredients. Maybe you mill your own flour, source from local farms, or you just love the process itself.


This decision isn’t about right or wrong. It’s about finding what truly aligns with your values and works for your business.


When you consider going organic, ask yourself:

  • Do my customers care about this?

  • Can my pricing support it?

  • Does this fit my brand values?

  • Is it sustainable for me?

Your answer might be "all organic," "some organic," or "not right now"—and that's okay.


Clarify Your Values First

Before you make any decision, get clear on what matters most to you.


Ask yourself:

  • What do I care most about in the food I offer?

  • Is it flavor? Ingredient quality? Local sourcing? Organic certification?

  • Am I prioritizing health? Regenerative agriculture? Affordability?

  • Am I communicating these values clearly to my customers?


Being grounded in your why helps you make decisions you can stand behind with confidence.


High-Impact Organic Swaps to Consider

If you’re not ready to go all-in on organic, consider starting with the highest-impact ingredients.


1. Flour Your number one ingredient. Organic wheat is widely regarded as better.

  • Encourage yourself to read up on glyphosate and conventional practices.

  • Make an informed choice that feels right to you.

2. Dairy and Eggs If you use milk, butter, or eggs in pastries, these are high-impact items.

  • Local, organic sources can be ideal.

  • Weigh the cost carefully—these ingredients add up.

3. Citrus Zest

  • Peels can carry pesticides.

  • Organic is ideal here.

  • If you can’t find organic citrus, try washing with vinegar or a fruit wash before zesting.

4. Other Ingredients to Consider

  • Chocolate

  • Sugar

  • Spices

  • Oils


These are worth upgrading if you have the margin, or if they’re part of a flagship product.


Weigh the Cost Factor

Organic almost always costs more.

But you don’t have to choose between going fully organic or staying cheap.

Consider:

  • Raising your prices slightly to cover key swaps.

  • Offering a premium product line using all-organic ingredients.

  • Prioritizing organic flour for all loaves while making intentional decisions about other ingredients.


For example, I use organic flour in everything, organic sugar from Costco, and organic olive oil from my local grocery store because those fit my margins. I’m more flexible with butter and milk.


Consider Special Products with Care

Maybe you want to offer one premium loaf made with 100% organic, freshly milled heritage grains.

That can be beautiful—but be honest with yourself about the process.

In my bakery, I know these small-batch products often get pushed to the end of bake day and become stressful.


Ask yourself:

  • Do you have the time and energy to support a small specialty line?

  • Will it serve your customers without burning you out?


Communicate with Clarity and Honesty

However you choose to source your ingredients, be transparent.

  • Don’t say your bread is “organic sourdough” if you’re not using all-organic ingredients.

  • Instead, say exactly what you do:

    • "All of our flour is organic."

    • "We prioritize organic and local ingredients wherever possible."

    • "We choose ingredients based on quality, sustainability, and cost."


Your customers don’t need perfection. They need honesty.


Remember Local Can Be Better

Not everything has to carry a USDA Organic label to be high quality.

A local farm might use organic practices without certification.

Be open to sourcing from local farmers who align with your values, even if they don’t have that stamp.


Give Yourself Grace

Finally, know that your decision doesn’t have to be forever.

Your business will grow and change. Your sourcing choices can evolve too.

You can:

  • Start with conventional and move toward organic over time.

  • Use organic flour in everything while adding more organic ingredients as your margins allow.

  • Make case-by-case decisions when ingredients are out of season or too expensive.


This isn’t inconsistency. It’s being a thoughtful, responsive business owner who’s committed to intentionality and transparency.


A Framework for Deciding

Let’s sum it up with a simple framework you can return to anytime:

1. Clarify Your Values Know what matters most to you and your brand.

2. Prioritize High-Impact Swaps Flour first. Dairy and eggs next. Then consider other key ingredients.

3. Evaluate Your Margins Can you absorb the cost or raise your prices?

4. Communicate Clearly Tell your customers what you’re using and why.

5. Give Yourself Grace You’re allowed to change and evolve.



Your values, sourcing, and quality are all part of the story you're telling with your bakery.

You don't need to be perfect. Just be real. Be honest. And be consistent in your intentionality.


Thank you for spending this time with me. I hope this gives you the permission and the practical tools to make these decisions in a way that feels right for you.


Until next time, happy baking.


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