MEET THE FOUNDER
Joseph McPherson trained in kitchens across Washington, DC before spending seven years in San Francisco at Zuni Café, where he built a strong foundation in technique, sourcing, and systems that support consistency at scale. After returning to DC, he continued his growth through roles at Mirabelle, Big Bear Café, and leadership positions with Call Your Mother Deli, DCity Smokehouse, and Crazy Aunt Helen’s.
A turning point came through a food entrepreneur program and pitch competition with Dreaming Out Loud. His sourdough bread sparked immediate demand and his plan for increasing food access helped him win. That moment led to the creation of Southeast Sourdough—a production-first bakery focused on bread as an accessible staple. Today, the business continues to grow through farmers markets, CSA partnerships, wholesale accounts, and direct neighborhood sales.
The heart behind Joseph’s work is simple: real, fresh, local. Products that make you feel good, that tastes good, and comes from people you actually know.
A friendly neighbor who bakes the best bread you’ve ever had. He centers on the belief that bread is for everybody, celebrating culture, community, and the importance of knowing where your food comes from, Anacostia, DC.
Fresh Bread, Made for You!
We bake fresh sourdough breads and treats each week, and preordering is the best way to make sure your favorites are waiting for you!
Ordering is easy! Visit our Hotplate page to browse the weekly menu, choose your favorites, and select the pickup location that works best for you.
Here's how it works:
Browse the weekly menu. See what's baking, from our signature City Loaf and focaccia to sandwich breads and seasonal treats.
Place your preorder. Select your items, choose your available pickup location, and complete your order through Hotplate.
Pick up your bread. Stop by during your selected pickup window, and we'll have your fresh bread ready!
Stay in the loop. Sign up for Hotplate notifications to be the first to know when our next bread drop goes live.
Fresh bread for our neighbors, one loaf at a time.
"Our menu changes weekly. Preorder to guarantee your favorites, or visit us at the market to see what's fresh!"
OUR PROdUCTS
Naturally leavened sourdough breads baked 3–4 days per week
Rosemary Garlic Focaccia
Soft focaccia sprinkled with rosemary, garlic confit and flaked sea salt.
artisanal Sandwich Bread
Traditional bread pan shape with olive oil and organic whole milk.
City Loaf
Rustic Batard Style Sourdough with fresh milled whole wheat and rye.
Your #1 Guide to Our Bread
From how our bread is crafted to the best way to enjoy it at home, we’ve gathered helpful information in the sections below. Browse details about our bread production, wholesale partnerships, value products, storage tips, and simple methods to reheat and refresh your loaf.
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Core Sourdough Offerings:
Rustic Loaves
Fresh Milled Whole Grain Loaves
Soft Sandwich Loaves
Classic and Seasonal Focaccias
Breakfast Pastries:
Danishes
Brioche Buns
Cinnamon Rolls
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Partners include:
Consistent, scalable production for wholesale partners:
Supplying local cafés, restaurants, and community food spaces
Flexible ordering for small businesses
Emphasis on long-term relationships over volume-only growth
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House made condiments, jams, and jellies
Pie doughs and pizza doughs.
Products designed to complement bread service and catering
Small batch, seasonal, and locally sourced when possible
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Because our breads are free from preservatives, proper storage helps maintain quality and flavor.
For Daily Use (3–5 days):
Store bread in an almost airtight bag or wrapped tightly at room temperature.
Avoid the refrigerator—it dries bread out and shortens its life.
For Freezing:
Pre-slice the bread before freezing for easy use.
Place slices in a freezer-safe bag or container.
Freeze for up to 2–3 months.
Remove only what you need and reheat or toast directly from frozen.
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Our breads reheat beautifully and are easy to refresh.
Oven Method (Best for Loaves & Focaccia):
Remove any plastic or wrapping.
Place bread (or tin, if applicable) in a 375°F oven.
Heat for 10–12 minutes until warmed through.
Remove from tin if needed, slice, and enjoy.
Toaster or Skillet (Slices):
Toast slices lightly, or warm in a dry skillet for a crisp exterior and soft center.
Enjoy your bread on its own, dipped in olive oil, paired with your favorite cheeses, or alongside soups, pastas, and everyday meals.
Upcoming Events
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Bloomingdale Farmer’s Market
November 15th, 9:00AM-1:00PM
Catch Southeast Sourdough at Bloomingdale’s Farmers Market
Fresh bread, baked that morning. Pull Up!
Big Bear Cafe
1700 1st Street NW, 20001
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Smithsonian Anacosita Museum with Fresh Farm
November 21st, 10:00AM-1:00PM
Last market of their season!
A selection of our sourdough will be available every Saturday.
Smithsonian Anacostia Museum
Fresh Farm Market
1901 Ft Place SE, 20020
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Bloomingdale Farmer’s Market
December 6th, 9:00AM-1:00PM
Catch our last market of the year at Bloomingdale’s Farmer’s Market!
Fresh bread, sweets, and local jam! Come see us!
Big Bear Cafe
1700 1st Street NW, 20001
Why Sourdough Matters
Our breads are naturally fermented using wild yeast and bacteria, resulting in:
Improved digestibility
Lower glycemic impact compared to conventional bread
Longer shelf life without additives
Deeper flavor and texture
This makes Southeast Sourdough an ideal fit for customers seeking health-forward, artisan, and culturally meaningful food.
MADE IN Anacostia
Help Feed Our southeast Sourdough Starter!
Like any good starter, this one grows when it’s fed.
Every 9 loaves sold helps us share 1 loaf within the community. Want to do a little more? Add $1 to your purchase to help put another loaf into circulation.
It’s simple: more bread, shared more widely.
get in touch
Reach out with catering requests, workshop ideas, or general questions. Our team will respond as soon as possible.
