Ingredients old as Abraham, Isaac and Jacob
Meet your baker
I'm Henry Hunter, a Columbia baker, teacher, and author who believes great bread should be both approachable and a little bit sacred. After years of baking, writing, and teaching people to make real bread at home, I started Henry's Bread Kitchen to share naturally leavened loaves with my own community.
Every loaf is slow-fermented, shaped by hand, and made in small batches. I use simple ingredients and time—no shortcuts—so each bake has real flavor and character.
What I love most is seeing the same faces come back week after week for bread that feels like it was made just for them.
"After 26 years in advertising and marketing, I finally made something I didn't have to spin."
Baking since
1984
Signature
Henry's Foolproof Sourdough Loaf
Home base
Columbia, South Carolina
The menu
A bold savory loaf with sharp cheddar and fresh jalapeno folded into long-fermented sourdough. Golden, blistered crust with gentle heat.
One jar, layered like a gift. Months of shelf life.
Our flagship naturally leavened loaf. 24-hour cold ferment, crackling crust, open tender crumb. ~800g boule.
Soft, fragrant sourdough swirled with cinnamon and plump raisins. Long fermented for flavor—perfect for breakfast or French toast.
A soft, golden braid enriched with egg and a touch of honey. Tender and just slightly sweet, with a glossy crust. Beautiful on the table, and even better as Sunday morning French toast. If you want it tighter for a small card: Soft, slightly sweet egg bread, hand-braided and brushed gold. Made for the table, the toaster, and the best French toast you'll have all week.
The smell that sells the whole market table.
Trust the bake
"Henry's Country Sourdough has the best crust and flavor I've found anywhere in Columbia. The preorder and Saturday pickup are effortless. — Sarah M., Columbia, SC"
"Henry's Country Sourdough has the best crust and flavor I've found anywhere in Columbia. The preorder and Saturday pickup are effortless—it's a weekly tradition for our family now. — Sarah M., Columbia, SC"
Saturday market
"We take cash, card, and Venmo. Pre-orders close Wednesday night and get first pick. Walk-up customers are always welcome but popular loaves go fast. If there's a specific bread you want to take home Saturday, ordering ahead is the way to guarantee it. We sell out most weeks."
Look for
You'll smell us before you see us. Green tent, can't miss it.
Where to find us
April through July Wednesdays 3:00 PM to 7:00 PM
171 Langford Rd Blythewood SC 29016
May 3rd through October 25th 9:00 AM to 12 noon
116 Washington St Camden Main South Carolina
Find us
171 Langford Rd Blythewood SC 29016
April through July Wednesdays 3:00 PM to 7:00 PM
Pickup instructions Reserve by Tuesday at noon, then come by the booth any time between 4:00 and 7:00 on Wednesday. Give us your name and your bread will be bagged and waiting. Pay right at the table, cash or Venmo. Preorder policy (the slightly longer version, if there's a policy field) I take preorders through noon on Tuesday. Reserving is the surest way to get the loaf you want, since Wednesdays sell down fast. Anything left after preorders is first come, first served at the market. No payment online. You pay me at the booth when you pick up.
116 Washington St Camden Main South Carolina
May 3rd through October 25th 9:00 AM to 12 noon
Pickup instructions Reserve by Tuesday at noon, then come by the booth any time between 4:00 and 7:00 on Wednesday. Give us your name and your bread will be bagged and waiting. Pay right at the table, cash or Venmo. Preorder policy (the slightly longer version, if there's a policy field) I take preorders through noon on Tuesday. Reserving is the surest way to get the loaf you want, since Wednesdays sell down fast. Anything left after preorders is first come, first served at the market. No payment online. You pay me at the booth when you pick up.
How it works
Orders close Wednesday. Baking starts Thursday. Fresh at Saturday market."
Browse this week's loaves and pick what you want.
Place your order before Thursday 12 noon. Confirmed by email.
Market booth on Saturday or porch pickup on Friday evening.
Stay in the loop
A short note every week with what's coming out of the oven and how to reserve a loaf.
One email a week. Unsubscribe anytime.
Fresh bread, every week.
The fine print
Order through our weekly preorder list by email or at the market. Reserve your loaves before the Thursday cutoff and pick them up Saturday.
Pickup is at the Saturday market or by arrangement in Columbia. No shipping at this time. Preorders are bagged and labeled with your name and ready at the table.
Preorders open at the start of each week and close Thursday at 7 PM, or sooner if we sell out. No deposit required for standard loaves. If we sell out before the cutoff, remaining orders roll to the next week or are refunded.
Cancel up to 24 hours before pickup for full store credit toward a future bake. Same-day cancellations and no-shows are non-refundable since everything is made fresh to order.
Refunds or replacements are offered if there's ever a problem with your order—just reach out within 48 hours. Otherwise, completed orders are final.
All breads are made in a home kitchen that handles wheat, gluten, dairy, eggs, soy, sesame, and tree nuts. Products may contain or come in contact with these allergens. Please ask before ordering if you have a severe allergy.