Sourland Bread has found a home in Hopewell Borough. Founder Mary Parr started teaching sourdough baking classes more than a decade ago, helping thousands of people learn how to bake their own naturally fermented bread. But it wasn’t until about nine months ago that she began selling her bread, quickly realizing the demand was much bigger than she expected.

Parr started baking at the Cherry Street Kitchen in Trenton but soon outgrew the space. Then Otto from OttoBurger and Brick Farm Tavern tried a loaf and immediately offered her a place to bake using their deck oven. Now, less than a year in, she’s baking 150–200 loaves a week and opening her own storefront inside Hopewell Fare at 65 E. Broad Street, formerly Brick Farm Market.
Sourland Bread is part of the all-new Hopewell Fare’s collaborative space, where food, culture, and community come together under one roof. The bakery offers organic sourdough bread and pastries made with locally sourced flour and a slow fermentation process. Sourland Bread is open Tuesday through Sunday, 7:30am to 3:30pm, though Parr recommends coming early if you want to be sure to get a selection.
In addition to the new location, Sourland Bread is still available at Whole Earth Center (Fridays), Cherry Grove Farm (Wednesdays), and Bone In Foods online.
MercerMe caught up with Parr to talk about her journey, what makes her bread different, and what’s next for Sourland Bread.
What brought you to Hopewell Borough, and what excites you about opening Sourland Bread in this community?
Long story short, my bread obsession actually began when I lived in southern California. I was in Eastern medicine school and fell in love with sourdough after it healed my own digestive system and many of those around me. During COVID, my mom got sick so we moved to this area to be closer to her and so my kids could really spend a lot of time with her before she passed. My brother and his family live in Pennington so we decided on this area for that reason. I immediately fell in love with Hopewell Borough, opened my wellness center, Sourland Wellness on 10 E. Broad, and have been amazed by the genuine community I have found here.

Sourdough is at the heart of your bakery. What makes your bread different from what people might find in a grocery store?
All of our breads are made with organic and local flour. A big part of my mission is to connect people to the earth by supporting our local grain economy, farmers, the land, and our own bodies by mixing dough with ingredients that make people feel good and energized. Each bread undergoes a minimum of a 24-hour fermentation and is made with only a “monther” or wild yeast starter, including our pastries. It is a big part of what I try and teach people. It is our birthright to eat food that gives us energy and makes our bodies feel good.
Hopewell Fare is a unique concept—how does Sourland Bread fit into this collaborative space, and what can visitors expect when they stop by?

I am so excited about Hopewell Fare! The building itself lends to collaboration given its history and size. My hope is that it will become a third space of sorts, allowing people to gather in community for live music, events, and of course great bread.
You’ve taught thousands of people how to bake their own sourdough. Will you be offering any workshops or events here in Hopewell?
I am offering monthly classes at Hopewell Fare. February, March, and April are sold out already but I will post new dates soon!
Where can people find your bread beyond Hopewell Fare, and how can they learn more about Sourland Bread?
We have a list of our locations on our website www.sourlandbread.com. I am active on Instagram as well @Sourland_Bread.