FROM THE BAKER

Omaha Sourdough Company was founded by Cedric Fichepain, CEC, a classically trained chef whose passion for bread is rooted in French baking traditions and a deep respect for fermentation as both an art and a science.

Cedric’s career spans professional kitchens in Omaha, including his role as former owner of Le Voltaire French Restaurant and Le Petit Paris French Bakery. There, he refined his approach to dough development, temperature, timing, and patience. His philosophy blends traditional sourdough methods with modern nutritional insight, and every recipe reflects careful attention to how simple ingredients perform when given time and care.

Omaha Sourdough Company partners with restaurants, cafés, and foodservice operators seeking to add authentic sourdough bread and pizza dough to their menus, offering consistent, value-added, custom solutions for professional kitchens.

We also produce a non-GMO, clean-label sourdough bread line for grocery retail, made in small batches with a guaranteed minimum 12-day shelf life, delivering real sourdough without compromise.