Rant: A customer in Austin told me my sourdough was 'too sour' and asked if I could 'tone it down' next time.

I told her that's the whole point of a 72-hour ferment and she just stared at me like I'd grown a second head, so how do you guys handle people who just don't get the craft?

3 comments

3 Comments

williamhenderson2d ago

Amy Martin has a point about some people wanting supermarket bread... but telling someone they're "not your customer" feels off to me. I've had folks come back around after trying the real stuff a few times, their taste just needed to adjust. That stare might mean confusion, not rejection. I'd maybe explain why the long ferment matters for flavor and digestion, plant a seed for next time.

sandra_lane62d ago

I read that our taste buds can change, so maybe that stare was just her brain catching up.

amy_martin2d ago

Honestly, some people just want supermarket bread. You can't argue with taste buds that think Wonder Bread is the gold standard. Maybe offer a milder loaf option if you want the sale, but don't change your real sourdough. That stare she gave you says it all. She's not your customer.