Author: Martha Levie

In August 2025, the sourdough community saw a significant resurgence in popularity, moving beyond a pandemic-era trend and into a full-blown commercial renaissance. This “Sourdough 2.0” wave is driven by consumers who are increasingly focused on the health benefits of sourdough, such as gut health, and its connection to sustainable practices like regenerative farming. Artisan bakeries are at the forefront of this movement, with their sales increasing as they partner with farmers to create transparent and traceable products. August also served as the final countdown to the annual #SourdoughSeptember event, a celebration of authentic sourdough bread organized by the Real Bread Campaign. The month’s trends, including a high demand for baking classes and workshops, highlight a persistent interest in the craft and suggest that sourdough is solidifying its place as a staple rather than a fleeting fad.