All the bakery’s products are sourdough, including sourdough loaves in various flavors, baguettes, focaccia, English muffins, ciabatta and occasional pastries.

The name Bussin Bread is reminiscent of Davis’s days as a tour bus driver in Skagway, Alaska, where his sourdough journey began.

During his first summer in Alaska in 2022, Davis learned how prospectors during the Klondike gold rush in 1898 would carry sourdough starter with them to keep it warm, since the harsh conditions made other leavening like baker’s yeast ineffective.

“I grew up loving cooking with my Mom,” Davis said of his childhood in Alpine. When he heard the interesting tale of the Alaska sourdough, he reached out on social media and connected with someone who shared some of their own starter – one that had been passed down for over 127 years.

After coming back to Logan, Davis began experimenting with making his own sourdough, and when he met Kara, their first date included his homemade sourdough focaccia.

“I like to say it was love at first taste,” Davis said.

Since then, Davis and Kara have continued to feed their passion for sourdough, and now they share their passion by feeding the community.

The new store front at 2061 N 200 E in North Logan is open 9 a.m. to 4 p.m. Wednesday-Saturday. The couple also take their products to various farmers markets.

The Herald Journal asked Kara and Davis additional questions about their business.

What is your favorite part about running this business?

Davis said his favorite parts are getting to work with his wife, and all the people he has met along the way.

Kara said she enjoys taking their products to farmers markets and giving back to the community something that is good for the body, fun and not processed.

What is the biggest challenge with running the business?

“Being able to manage your time efficiently,” Davis said. At this point as they are getting the new store front set up, he said they sometimes work 18-hour days.

What are your goals for Bussin Bread?

Davis said his goal is “to become the Crumbl of sourdough.”

Kara’s vision is for the bakery to stay simple, but to become a Logan staple, something high demand that people would travel to Logan to try.

What sets you apart from other similar businesses here?

Davis said a big thing that sets them apart is Kip – the 127-year-old sourdough starter he got in Skagway.

“It’s like his baby,” Kara said. “He wakes up at 2 a.m. and say, ‘I have to feed Kip.’”

Their use of local and organic ingredients is another thing the Larsens said helps them stand out.

The bakery uses locally milled flour from Central Milling.

Anything else that you want people to know about it?

Davis said the community has been so supportive and surpassed their expectations so far.

“Our products our bussin,” Daivs said. “You’ve got to try it.”

Learn more at https://bussinbread.com/.