Dirt Lady Bread is a cottage bakery providing artisanal sourdough and fermented yeast loaves.
Dirt Lady Bread uses only the finest and freshest organic flour, filtered water, Celtic 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.
Using traditional methods and simple ingredients, Dirt Lady Bread is as clean as it gets.
Look who’s talkin’ Dirty!
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"Molly’s loaves stand out for another reason: she sources her ingredients from local growers committed to regenerative and organic farming practices."
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We loved being featured in Tuscon Foodie's video series "Back of House" where you can see where all our bread magic happens!
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"I love The Dirt Lady bread!" - Camilo Gotay
“This bread loaf made with organic flour, activated yeast, water and sea salt has a lower glycemic index than “normal” white bread (I have noticed that with my CGM – Continuous Glucose Monitor) For that reason, the glycemic peak, and the insulin release that I get is lower than with commercial white bread.”
Market Offerings
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This bread is soft, sweet, and flakey.
Baked off directly on the hearth.
Organic flour, filtered water, Redmond “real” salt, active dry yeast.
Fermented 20+ hrs.
800 g
$ 12
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Rustic, crunchy, salty baguette.
Organic flour, filtered water, Redmond “Real” salt, active dry yeast.
Fermented 20 hrs.
450 g
$ 5
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Made with 40% local, certified Regenerative Organic White Sonora Wheat from Oatman Farms. Salty with a thin crust and open crumb.
Organic flour, filtered water, Redmond “Real” salt salt, active dry yeast.
Fermented 20+ hrs.
100 g
$ 3
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This bread is soft, sweet, and flakey - more moist than the Country Loaf.
Baked off in a cast iron bread pan with 100% organic cold-pressed extra virgin olive oil.
Organic flour, filtered water, Redmond “real” salt, active dry yeast.
Fermented 20+ hrs.
800 g
$ 10
Owner & Baker
Molly Carney
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 “Kansas’ Top Bakery” (Food and Wine 2022) 1900 Barker Bakery and Cafe where she served as head baker.
In her recent move to Tucson, Carney noticed that local support is present and the demand is high; the market is nowhere near saturated. In this niche market, the demand is not being fully met. Carney created Dirt Lady Bread as a response to her community - clean-ingredient yummy bread for everybody!
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 sourdough bread.
