Mrs. Richardson’s Sourdough Kitchen

Mrs. Richardson’s Sourdough Kitchen is a family-run microbakery rooted in the art of slow fermentation, freshly milled grains, and old-world baking traditions.

Founded by Cheryl Richardson, the bakery was born from a lifelong love of feeding others and a deep appreciation for real, thoughtfully made food. What began as baking for family and friends has grown into a beloved local microbakery serving the Katy–Fulshear community through farmers markets and pre-order bakes.

Specializing in naturally leavened sourdough breads and seasonal baked goods, Mrs. Richardson’s Sourdough Kitchen focuses on quality from the very first step. All grains are milled fresh in-house using organic wheat varieties sourced both locally and globally, including heritage and ancient grains such as einkorn, rye, spelt, and kamut. This commitment to freshness, nutrition, and traditional methods creates breads that are both deeply flavorful and easier for many to enjoy.

Cheryl’s sourdough journey spans more than 15 years and three places she’s called home,  beginning in England, continuing in Canada, and now firmly rooted in Texas. Over the years, her baking has been shaped by the traditions, techniques, and flavors of each place, blending European heritage with North American grain culture. This global journey has deeply influenced Mrs. Richardson’s Sourdough Kitchen, bringing together time-honored methods and regional ingredients to create breads that are both rooted in tradition and reflective of the community they now serve in Katy–Fulshear.

Inspired by generational recipes, global food traditions, and a belief that homemade food builds stronger communities, Cheryl’s goal is simple: bring real bread back to the table.

Each loaf reflects a balance of craft, science, and heart, nourishing both body and community through honest ingredients and time-honored technique.