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Artisan breads and pastries from Lake Superior Treats are made with 100% organic flour, wheat berries and natural sourdough starter. Our flour and berries are mostly sourced from right here in Marana, Arizona.
Freshly ground flour from our kitchen mill makes our breads intensely flavorful. We use heritage grains such as White Sonora, Turkey Red, Spelt, and Einkorn. These may soon become your favorite baked goods ever.
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For information on how to purchase our products, send an email to superiorgloat@gmail.com.
TURKEY RED SOURDOUGH
Turkey Red is an heirloom hard winter wheat that originated in Turkey and came to Kansas with Russian Mennonite immigrants in 1873. This loaf with fresh ground berries quickly became a family favorite.
CHRISTINE'S SPECIAL TURKEY RED SOURDOUGH WITH DRIED CRANBERRIES AND ROASTED SUNFLOWER SEEDS
This twist on the classic Turkey Red loaf brings new layers to this beloved loaf. The nutty crunch of sunflower seeds with the sweet burst of flavor in each cranberry results in a fun variation on a delicious classic.
HEIRLOOM WHITE
SONORA SOURDOUGH
Although these loaves look rustic and crunchy, they are surprisingly soft. Made from freshly ground heirloom white sonora wheat berries, brought to the Tucson Sonora Desert by Father Kino in the 1600’s, this loaf is creamy with a sweet smell.
RUSTIC ITALIAN SOURDOUGH
The fresh milled organic durum flour combined with the whole wheat flour produces a bread with a crunchy crust, tightly woven crumb, and amber color. Perfect to compliment an Italian meal or toasted up for breakfast. Enjoy.
ANYTHING BUT
ORDINARY SOURDOUGH
Nothing fancy about this one, just crunchy sourdough goodness in each bite. This won’t last long before it’s all gone.
SUNFLOWER AND SESAME SOURDOUGH
This sourdough loaf is loaded up with healthy sunflower seeds along with black and white sesame seeds and finished off with a touch of honey.
SOURDOUGH BAGELS
These may be the best bagels you have ever eaten. And the reason is they are made the old fashioned way over 3 days: with fresh milled flour and a sourdough starter, shaped by hand, 12 hour cold overnight ferment, boiled in a food safe lye bath and baked with steam. The thin and slightly crispy crust is followed with a soft and chewy interior suggesting just a hint of sour tang. Enjoy with cream cheese or butter or your favorite jam.
SOFT BARLEY MALT BUCKWHEAT
SOURDOUGH SANDWICH BREAD
This delightful sandwich bread is tender and flavorful while packing a nutritional bonanza of ingredients. Toast for breakfast will be lifted to a whole new level. Enjoy!
CINNAMON RAISIN SOURDOUGH
This starts out like a classic cinnamon raisin bread but with the added sourdough starter it becomes something very special. Right out of the toaster with a slab of butter….it is sure to delight.
SOURDOUGH CIABATTINE
These airy and soft sourdough rolls are sturdy enough to handle fresh tomatoes with mozzarella, grilled vegies or a gently grilled chicken breast. Or you could choose to just have them plain and dipped in your favorite extra virgin olive oil.
COUNTRY SOURDOUGH
Thin crust with amazing colors combines with an interior that is soft, light and open. This may be the best tasting white sourdough country loaf you have ever had. Made even better smeared with a slab butter.
SOURDOUGH BLUEBERRY MUFFINS
These delicate blueberry muffins are sure to be a hit with breakfast coffee, Sunday brunch or mid afternoon snack. Not too sweet, the combination of sourdough and blueberries create a unique taste. Like no other blueberry muffin you have even had.
SIMPLE EVERYDAY SOURDOUGH
MINI LOAF FOR TWO
For those who believe that sourdough bread is best consumed consumed within two days of baking, this mini boule should satisfy. Great crunchy crust with a soft interior that has just enough tang to wake up your taste buds.
WHITE SONORA WHEAT
SOURDOUGH BANNANA BREAD
This loaf is unlike any banana bread you have ever tasted. Go all in by adding chocolate chips or toasted walnuts. Moist and flavorful, the loaf won’t last!
POLENTA ROSEMARY SOURDOUGH
A delightful loaf of sourdough with a thin speckled crust loaded with polenta and rosemary give this loaf a special place at your dinner table.