Community Supported Bakery

Please check out our KickStarter Campaign - Ends Feb. 28

Community Supported Bakery

Please check out our KickStarter Campaign - Ends Feb. 28

DeRego's Whole Grain Sourdough Crackers

Healthy, delicious snacks direct from the baker!

DeRego's Whole Grain Sourdough Crackers

Healthy, delicious snacks direct from the baker!

Flaxseed Rye Sourdough Crackers

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Kalamata Olive Sourdough Crackers

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Sesame Sourdough Sticks

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Sunflower Seed Sourdough Crackers

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Mayhew Mild Sourdough Crackers

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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?

February is Kickstarter Month!

We are about to set off on a great journey. Our mission is to share our whole grain sourdough products with the world. When we started making Sourdough Crackers flavored with all natural seeds and spent grains from local brewers, we knew we had found a product that could hit the road and get out there to see the world! We strive to be a zero-waste operation, use the best natural products we can get our hands on, and grow in a manageable and sustainable way. We want to build something that will last and make the world just a little bit better than it was before. To do all this, we must walk before we can fly. The next small step we take involves you! We are a small shop, and we need to make and sell a whole lot of crackers in order to achieve our goals. The piece of equipment that will have the greatest impact for us is a table top dough sheeter. We will be able to increase production and buy us some more time to dream up new products. We are hoping to raise $6000 with a Kickstarter.com campaign. Kickstarter is a crowdfunding platform that will allow us to take a bunch of pre-orders to raise the capital to produce the goods and send them out to you. There are several levels of support to choose from, and each one comes with at least one bag of our Sourdough Crackers. Please consider getting on board and joining us on this journey. Take your crackers and go out and explore the world!  

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February is Kickstarter Month!

We are about to set off on a great journey. Our mission is to share our whole grain sourdough ...

Read more

Why aren't you making hummus?

Sometimes I think I can hear my crackers crying out for hummus with every bite. As a cracker baker, you better believe I have a great hummus recipe, and once you see how easy it is to make, you will never have to let the cries of those crackers go unheeded! The ingredients are simple and the directions even simpler. The tahini, a sesame seed paste, might be difficult to find. It will be located the "International Food" aisle of the super market. You can make your own by toasting sesame seeds and blending with olive oil. I hope to try this one day, but have not yet. Ingredients 1 16oz can chickpeas (garbanzo beans) ¼ cup liquid from can ¼ cup lemon juice 2 Tablespoons tahini 2 cloves garlic. Crushed ½ teaspoon salt 2 Tablespoons olive oil Directions Drain chickpeas, set aside the liquid from the can. Combine all ingredients, except the olive oil in your food processor, adding the ¼ cup of liquid. Blend for 1-2 minutes until smooth. If it is still too thick, add more liquid as needed. Place in a serving bowl. Make a well in the center with a spoon and fill with the olive oil. Alternative Add a roasted red pepper and blend along with the other ingredients. The color, smell, and flavor are wonderful!

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Why aren't you making hummus?

Sometimes I think I can hear my crackers crying out for hummus with every bite. As a cracker bake...

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Sourdough Cracker Crumb Dressing

As promised, here is my recipe for Sourdough Cracker Crumb dressing/stuffing. You can try this with any of your favorite bread crumb dressing recipes. Why would you do this? Because sourdough makes the best breadcrumbs with extra flavor, and crackers don't have to be cut up and toasted, they already are! I made this recipe by simply crushing the crackers by hand. I hope you use this as a starting point to experiment with your favorite type of stuffing. In fact, I did a second batch that is much closer to my grandmother's Portuguese stuffing with linguica and spicy red pepper with the Flaxseed Rye Sourdough Crackers. Please keep me posted about your experiments! Ingredients 2 Tablespoon butter, melted 2 bags Whole Grain Sourdough Crackers ½ lb sausage 1 medium onion, chopped 2 celery stalks, chopped 4 mushrooms, sliced ¼ cup dry white wine ¾ cup stock 3 Tablespoons parsley 1 cup dried cranberries 1 teaspoon thyme 1 teaspoon sage Salt Pepper Directions Preheat oven to 375°F. Brown the sausage in a skillet. Remove to paper towel-lined plate. Add onions to the fat left in the skillet, cook until translucent. Add mushrooms, cranberries, celery, thyme and sage. Deglaze the skillet with the wine, cook for 2 minutes. Salt and pepper to taste. Spoon the skillet mixture over the crumbs in a large mixing bowl. Stir in the stock. Add the parsley, Crumble the sausage and stir in. Transfer to 9-inch baking dish. Drizzle with melted butter. Bake 35-45 minutes at 375°F.

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Sourdough Cracker Crumb Dressing

As promised, here is my recipe for Sourdough Cracker Crumb dressing/stuffing. You can try this wi...

Read more

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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