As Christina Cann sees it, a lot of the bread we eat every day tastes and looks more or less the same. She and her husband, Brett Wiewiora, launched Gulf Coast Sourdough four years ago as an alternative, using a sourdough starter in breads that take 24 to 48 hours to make. In August, the couple expanded their Seminole Heights baking facility and opened the Gulf Coast Sourdough Sandwich House, where they’re serving up pressed sandwiches for breakfast and lunch five days a week. “Opening the Sandwich House was a natural step for us to connect more often with our customers and to prove that bread is so much more than a flavorless mechanism for transporting sandwich fillings from your plate to your mouth,” Cann says. Customers can choose any of the bakery’s breads (like Simply Sourdough, asiago cheese, roasted red pepper or sriracha garlic) for their sandwich, with options like a simple PB&J, grilled cheese, Italian, falafel, or bacon, egg and cheese. “It’s really fun to give recommendations and see which flavors people like to blend together for their sandwiches,” Cann says. Her personal favorite? “Our olive and herb bread for a Greek turkey sandwich.” The Sandwich House is also serving up the bakery’s beloved cinnamon rolls in singles, pairs, half and whole dozens.
WHAT TO KNOW:
Gulf Coast Sourdough Sandwich House
5214 N. Nebraska Ave. | (813) 304-1294
gulfcoastsourdough.com
Tues-Sat, 7 a.m. to 3 p.m.
