Dirt Lady Bread is a cottage bakery providing artisanal sourdough and fermented yeast loaves to the Tucson community
Dirt Lady Bread uses only the finest and freshest organic flour,
filtered water, sea salt, yeast, and heritage sourdough to ensure the
highest quality bread. What makes Dirt Lady Bread unique is the
emphasis on gluten development and fermentation. Using
naturally-leavened and fermented yeasts, our loaves are intentionally
crafted for efficient digestion and metabolic support.
Baker Molly Carney has been trained in naturally-leavened bread from
James-Beard semi-finalist chef, Taylor Petrehn. Under Petrehn and
Executive Chef Jake Dodd-Sloan, Carney learned the trade at 1900
Barker Bakery and Cafe where she served as head baker.
Prior to baking, Carney was an organic farmer, growing heritage
varieties that best benefited environmental and human health. Carney
incorporated her deep understanding of place and farming practices
with her MA in Sustainable Communities to develop a health and
earth-conscious yeasted and sourdough bread.
