DeRego's

Whole Grain Sourdough Crackers

DeRego's

Whole Grain Sourdough Crackers

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We use whole grains because there is no reason to refine all the goodness out of wheat

What inspires us?

We use whole grains because there is no reason to refine all the goodness out of wheat

What inspires us?

Starkville Sourdough Crackers

$29.00

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Starkville Sourdough Crackers

$29.00

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Naturally fermented sourdough brings out wonderfully complex flavors in our whole grain crackers. Try a 4-pack of Starkville Sourdough or one of our other great flavors delivered right to your door! (SHIPPING INCLUDED!)
Naturally fermented sourdough brings out wonderfully complex flavors in our whole grain crackers. Try a 4-pack of Starkville Sourdough or one of our other great flavors delivered right to your door! (SHIPPING INCLUDED!)

Starkville Sourdough Crackers

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Place an order for Friday afternoon pickup at the bakery

Bread & Pastries

Place an order for Friday afternoon pickup at the bakery

Bread & Pastries

The next big step...

We are on a mission to share naturally fermented whole grain products with the world. Of course, each journey begins with a few small steps, and last week we made one of those! We released our new website at deregos.com. Apart from being our calling card as we set out on this adventure, the site has some great new features. You can now buy our Whole Grain Sourdough Crackers and Portuguese Biscuits for shipment anywhere in the U.S. Customers often stock up to share our goods with friends and relatives around the country. Now there is a source to keep the supplies coming! Also, if you live in the Starkville area, you can now place orders during the week for breads and pastries to pickup on Friday afternoon. With only one day a week to get your favorite baked good from DeRego's, we want to do everything we can to make it more convenient and efficient. On Mondays, I will upload the production schedule for the following Friday and let the ordering begin. Orders will be ready and waiting on Friday between 2 p.m. and 6 p.m. It is just that easy! Thank you all for your continued support!

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The next big step...

We are on a mission to share naturally fermented whole grain products with the world. Of course, ...

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A Year on Main Street

It has been much more than a year, actually, but we did have a "Grand Opening" last August, so, one-way-or-another, we have passed this epic milestone! Main Street sure has changed in this past year. A new City Hall stands at one end. Restaurants have come and gone. Drivers continue to try to figure out the turn-about in front of my shop in the search for parking. I am amazed at what we have created at 109 W Main Street. With the help of some friends, I pushed the oven in the back door, and suddenly people from all over the world showed up to see what we were baking! Well, something like that, anyway. We have met people from all over, and the outpouring of support has been overwhelming! Our brand is change. If you haven't noticed this, yet, then you haven't really been paying attention to us. I knew when I started this that it would not be about just standing still and watching it happen; I would have to invent and innovate and question everything that it means to be bread bakery in this day and age. Changing hours, changing schedules, and changing offerings has confused many and disappointed more than I would like, but change is not always easy. Change can be exciting, and in my experience, change is usually very rewarding. Did you know that there has been a revolution baked into every Honey Biscuit, Starkville Sourdough and everything else coming out of our oven! We set out to change our relationship to our food. We want to change how food is produced. With our partners at Carolina Ground (read about it here) we want to change how our food is grown. We want to change how we eat whole grains. Our brand is naturally fermented whole grains My journey with bread began in the galley of a ship at sea. The more I learn about baking with grains, then more possibilities open up. In a recent feature in the local paper I explain how a couple of experiences came together to inspire my sourdough crackers. Whole grain sourdough crackers open up the possibility to take our brand to the world. We will begin shipping online orders around the country next week, and then we will seek out wholesale accounts across the region. All of this is to put ourselves in a position to attend and make an impact at the largest specialty food show in the nation, the Summer Fancy Food Show next June in New York City. In order to achieve this goal and launch our brand, we need a singular focus. We don't like breaking hearts and your dedication to Pizza Wednesday and our very popular grilled sandwiches has given us the momentum to get this far, but there are only so many hours in the day, so difficult choices must be made. We love everything we make here, so I am certain we will find a way to fit everything and more back into the schedule, but for now we need your support to move forward. There will be many opportunities to get onboard with us on this journey, and the first one is to sign up for one of the limited spots left for the Fall Bread & Cracker Subscription. This is the one guaranteed way to get a weekly loaf of DeRego's Bread and a bag of Whole Grain Sourdough Crackers. Pick up is on Friday afternoons between 2pm and 6pm. Stay tuned for more updates and thank you for your support!

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A Year on Main Street

It has been much more than a year, actually, but we did have a "Grand Opening" last August, so, o...

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Open House Recap

Everything I know about bread making I learned from Bread Bakers Guild of America (BBGA) members, so I have been excited to host my own open house since opening DeRego’s Bread on Main Street in Starkville, MS just over a year ago. Of course, many of my big plans needed to be scaled down as the date loomed. There are never enough hours in the day of a bread baker! On a typical Saturday, we sell everything we can bake at the Starkville Community Market and come back the shop finished for the day at 10:30, so our challenge was to figure out how to have enough on the shelves for all of the people we had invited to spend the rest of the afternoon with us. I wanted to fill the shelves with every kind of bread I have ever made, but the timing just was not working out. Then I realized that are not coming to see finished bread, they are coming to see how it is done! The answer was to just fill up the retarder with bread and pastries ready for the oven and invite who ever is in the bakery to come on back and watch it happen! Troy DeRego demonstrating baguette shaping (photo by Becky Hagenston) I planned to keep the format of the day loose and be ready for whatever was to come. I created presentations about Whole Grains and Natural Leavening, and I had enough baguette dough for a couple of hands-on demos. Baguette shaping lesson (photo by Troy DeRego) By the time we had unpacked from the market, the bakery was filled with visitors. I introduced everyone to my oven and my mixer. When I announced that I was about to shape the baguettes and anyone who wanted could jump right in and join me, suddenly they all lined up around my bench. I cherish my solitary time spent at the bench early each morning shaping bread. I often imagined do a demo or teaching a class and wondered if it would feel uncomfortable, like an invasion of my space. But it did not. The room was filled with laughter and excitement. I warned them that this was very difficult dough to work with especially on such a hot day and that this was some pretty advanced shaping they were jumping right into, but they all managed some decent baguettes! Troy DeRego discusses whole grains (photo by Becky Hagenston) I announced that the dough would need about an hour to proof, expecting the crowd to disperse and perhaps I could demo the oven loading to the next group, but nobody left. They all stayed and listened to my presentation. The hour flew by and they watched as I loaded the oven. By that time, more people had arrived and I went through the whole thing another time! The results of the hands-on baguette demo (photo by TJ Kepner) We had about 30-40 people participate and they were all much more engaged than I expected. Everyone seemed to have a great time and learn a good deal about bread making. Many of them told me they are looking forward to more demos and classes. I am, too. Just as soon as I can find some more hours in the day!

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Open House Recap

Everything I know about bread making I learned from Bread Bakers Guild of America (BBGA) members,...

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Bakery Open House Saturday June 25

FOR IMMEDIATE RELEASE DeRego’s Bread in Starkville, MS To Participate in Annual Bakery Open House Sponsored by The Bread Bakers Guild of America June 2016, Sonoma, CA - DeRego’s Bread in Starkville, MS will be one of over 35 bakeries participating in The Bread Bakers Guild of America’s 6th Annual Bakery Open House on June 25.  Guild member bakeries in 23 US states will take part in the open house, which is part of The Guild’s 2016 event series, Bread Uprising. The Guild-Wide Bakery Open House was conceived as a way to bring communities to their bakeries, as well as to champion the cause for locally made bread.   “The more you learn about bread the more exciting it becomes to eat it,” says Troy DeRego, owner and head baker. “I am always excited to talk to people about fresh-milled whole grains, natural leavening and why a long slow fermentation makes bread that is so good and good for you.”  The Open House will take place from 11:00 am to 4:00 pm on Saturday June 25th. There will be demonstrations each hour along with presentations about sourdough and baking with fresh-milled whole-grain flours. Visitors to the bakery will have a chance to sample a variety of artisan breads, pastries and crackers.  The Bread Bakers Guild of America led the bread renaissance that occurred during the evolution of high-quality artisan foods in 1990s America, a time when Americans began to learn about crusty, well-fermented hearth breads, flaky laminated croissants, and Danishes. Since then, The Guild has dedicated itself to promoting artisan baking education, and the result is evident in many communities across the nation, where people can enjoy a hearty pain au levain or delicate brioche. The Guild has close to 1,900 members in the United States and 23 other countries, including Canada, France, Colombia, Turkey, Fiji, Australia, and Singapore.  Guild membership benefits include a cutting-edge quarterly magazine, Bread Lines, access to baking formulas from Bread Bakers Guild Team USA, Guild classes, and national events,  and a dynamic online forum for the exchange of baking knowledge.   Bread Uprising is part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.”  To see the full 2016 regional events calendar, please visit www.bbga.org.  The Bread Bakers Guild of America is a non-profit organization comprised of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers who work together to support the principle and the practice of producing the highest quality baked goods.  It was formed in 1993 to shape the skills and knowledge of the artisan baking community through education. # # # Bakery Contact:  Troy DeRego troy@deregosbread.com  662-617-8177 Guild Contact:  Laverne Dicker laverne@bbga.org 707-935-1468 www.bbga.org THE BREAD BAKERS GUILD OF AMERICA   info@bbga.org phone 707-935-1468 670 West Napa St., Suite B   fax 707-935-1672 Sonoma, CA 95476

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Bakery Open House Saturday June 25

FOR IMMEDIATE RELEASE DeRego’s Bread in Starkville, MS To Participate in Annual Bakery Open Hous...

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Spring Subscription Wrap Up

THANK YOU to all of the subscribers of our first spring season, and for everyone else, here is just a quick recap of how it all went down. I am thrilled at how it all turned out, exceeding my expectations in almost every way, and I can only hope you all enjoyed it as much as I did. We sampled thirteen different breads this season: Multigrain Whole Wheat Roasted Potato Bread Semolina Bread with Toasted Sesame Seeds 5-Grain Bread Pain Au Levain Sunflower Seed with Rye Sourdough Rustic Type 85 Bâtard Kalamata Olive Levain Caramelized Onion Bread Whole Wheat with Toasted Oats Flax Seed Rye Pain Rustique French Country Levain with Herbs de Provence Some of these will soon become part of our weekly line up and most will make another appearance in the Summer Subscription! I really am at a loss of words to express how much I appreciate the great interest in the subscriptions. It has given us a tremendous help in planning our weekly production schedule and it really is nice to start my day at the crack of dawn knowing I will see so many friendly faces coming through the door to pick up bread. Even those weeks when some of you were out of town and sent a friend, we got to meet new friends and hopefully make new customers! The Summer season begins this week. The one change is that the only pick-up day is Wednesday. Saturday mornings we will be busy at the Starkville Community Market. I hope to continue to improve upon this service and make it even more convenient and enjoyable for you, as well as delicious and educational. Your feedback is always welcome. If you have not signed up for the Summer Subscription yet, there are still several shares available. You can sign up online or come see us at the bakery on Wednesday 11 am - 6 pm. Your humble neighborhood bread baker, -Troy

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Spring Subscription Wrap Up

THANK YOU to all of the subscribers of our first spring season, and for everyone else, here is ju...

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