Behind the Scenes: How We Shape Our Turkey Sourdough Loaves

Every year, our Turkey Sourdough Loaves somehow steal the spotlight—even from the actual turkey. This week, we thought it would be fun to take you behind the scenes and show you how these quirky little creations come to life in our kitchen.

It all starts with a perfectly fermented batch of sourdough. For shaping, timing is everything. A dough that’s well-developed but still nice and cold gives us the structure we need to sculpt those plump turkey bodies, round little “drumsticks,” and all the charming details that make people smile when they see them lined up on our racks. (Pro tip for home bakers: a long, cold proof is your best friend for shaping anything detailed!)

Once the dough is ready, the shaping begins. This is the part where we always end up laughing—every turkey seems to have its own personality. Some come out looking curious, some look like they need a nap, and every now and then one looks a little too proud of itself. We carefully attach the wings and drumsticks and give each bird its signature shine before it heads into the oven.

To get that beautiful “roasted turkey” color, we rely on a combination of careful baking and a light sweet spritz before they go into the heat. It caramelizes just enough to give the loaf a gorgeous deep brown—no basting required.

These loaves have become a fun holiday tradition for so many families, and we’re honored to play a tiny part in your celebrations. Whether it’s the centerpiece on your table or a gift for someone who appreciates a little whimsy, these sourdough turkeys bring pure joy.

Get yours tomorrow at Wilkes Meat Market of Cumming—they will fly fast!

Happy baking, and happy (almost) Thanksgiving! 🦃🥖💛