Sorrento sits in a sweet spot of Lake County — close enough to Mount Dora and Apopka to run errands, far enough out that a true small-batch bakery is rare. For years, getting a real sourdough loaf here meant a 40-minute drive or settling for a grocery-store loaf labeled 'sourdough' that never saw a starter.
That's the gap we bake into. Every loaf is mixed, bulk fermented, and cold retarded over roughly 36 hours before it ever hits the oven. Long fermentation is what gives you the blistered crust, the custardy crumb, and the mild tang that supermarket bread can't fake.
Ordering works on a weekly rhythm built around real life in 32776. You place a preorder online, we cut off Thursday at 7:00 PM Eastern, and you pick up on the weekend right here in Sorrento. No lines, no sold-out shelf, no guessing.
Because we bake to order, we cap each item every week. When cinnamon rolls hit their limit, they're gone until the next weekend — so Thursday-night procrastinators, consider this your warning.
If you're driving in from Mount Plymouth, Eustis, Tavares, Mount Dora, Zellwood, or Apopka, pickup is an easy hop off SR 46 or CR 437. Grab your loaf warm-ish, get it home, and don't slice it for at least an hour if you can help it.