Every loaf at Big Heart Bread spends upward of a day rising on nothing but its own culture — no added yeast — whether it's the flagship Everyday Sourdough or the rotation running cinnamon raisin swirl, cranberry and pecan, olive and thyme. The bread got this serious slowly and in public: loaves given away from a home kitchen in the first months of 2020, then a shelf at Nola's Pantry and a booth at the Rogers Local Food & Art Market, and in September 2024 a storefront in downtown Rogers, next door to the pantry that had been carrying them. Same baker at every step, same long ferment, and the bread is still sold in a plain room by the woman who makes it. She teaches there too: one workshop that starts at the starter and ends with a loaf you baked yourself. This is bread taken more seriously than this corner of the state usually takes it. It runs on bakery time: the doors close at three, so it's a morning errand, not an evening one.