Our Story

A little weird, wildly good.

Weirdough started at a home kitchen table in Hales Corners with one stubborn starter, a lot of patience, and the belief that great bread is worth the wait.

Everything is small-batch and slow-fermented, mixed by hand and baked in the quiet hours so it reaches you at its crusty, golden best.

Sourdough and cookies are our constants, but the rest of the menu keeps changing — cinnamon rolls, bagels, English muffins, focaccia, pizza crusts and more all take turns in the rotation depending on the week and our mood.