Saying Goodbye to Strawberry Cream Cheese

With love, from the OL family

A Little Bread Backstory

Dear friends,

First of all, thank you so much for your support — especially those who’ve been with us long enough to notice even the smallest changes in our breads. We’ve received many messages recently asking if we changed the recipe for our Strawberry Cream Cheese Sourdough.

The short answer is: we haven’t — but something did change.

The story behind the strawberry

So, what happened?

When we first created this flavour, we used a specific dried strawberry from a trusted supplier, and the result was a loaf many of you loved. Then one day, our supplier suddenly stopped their services. With no suitable replacement, we paused production of this flavour entirely. Recently, the supplier resumed business, so we brought the flavour back — using strawberries from them again. But this time… it wasn’t the same.

You noticed — and we’re so glad you did

Why it tastes different now

After checking, we found out the current strawberries used are pickled and contains added sugar — something that doesn’t align with our bakery’s sugar-free policy. Even though the older batches may have been lighter on sugar, this version simply doesn’t sit right with what we believe in.

It’s hard, but it feels right

Time to say goodbye — for now

With that in mind, we’ve made the difficult decision to stop selling this flavour, at least in this current form.

We still love strawberries. We still love cream cheese. This combo is hard to beat.
But we believe it’s more important to stay true to our values and deliver bread you can always trust.

This isn't forever, we hope that when this flavour returns someday, it’ll be better, cleaner, and even more irresistible.

You made this flavour special

Thank you

Thank you for your honesty.
Thank you for your taste buds.
And thank you, as always, for growing with us.

With love,
OL Bakery

But... Why Dried Strawberries?

Fresh fruit has too much water — and with our high-hydration dough, that extra moisture can make the bread unstable or spoil faster. That’s why fresh fruit is mainly used for decoration, not mixed into the dough.