Oregon Sourdough Co. moves from Roseburg to Myrtle Creek

Oregon Sourdough Co. is trading a Roseburg storefront for a larger space in Myrtle Creek, a move built around one clear goal: more room to bake, create and keep growing. The bakery’s final day at 485 NE Stephens St. in Roseburg was Saturday, June 20, and the new shop is headed for 236 N. Main St. near Exit 108.

The relocation was not the bakery’s original plan. Gretchen Ralph and Richie Ralph had been looking for available space in Roseburg, but the right fit never came together. The Myrtle Creek opportunity opened the door to a bigger site, and the bakery said that extra room is what makes the move worthwhile. For Oregon Sourdough Co., the shift is about more than a new address. It is about building enough capacity to keep up with the breads, pastries and other baked goods that have made the shop a favorite in Douglas County.

That matters in sourdough, where space shapes everything from fermentation schedules to storage and service. A bakery that started out in a home kitchen in September 2023 cannot scale on formula alone. It needs benches, ovens, proofing room, packaging space and a layout that keeps customer flow moving while production keeps going. The Myrtle Creek site gives Oregon Sourdough Co. room to keep that operation expanding without losing the handmade character that built its following.

The business has come a long way in less than three years. After baking from their home kitchen and selling sourdough cookies and loaves at farmers markets in Roseburg and Coos Bay, the Ralphs opened their first permanent storefront on September 23, 2024, in a former Pizza Hut franchise on Stephens Street. Since then, the menu has stretched beyond loaves to sandwich breads, sweet breads, cinnamon rolls, cookies, peach cobbler, scones, dinner rolls and pies with sourdough crusts.

The Myrtle Creek move also shifts the bakery’s footprint within Douglas County, from Roseburg, which had 23,683 residents in the 2020 census, to Myrtle Creek, which had 3,481. That smaller city setting could change the daily rhythm of the shop, but the bakery has already signaled that the point of the move is to serve more people, not to scale back. Oregon Sourdough Co. said it will share more updates as the relocation is finalized, and a grand opening date for Myrtle Creek has not yet been set.

For sourdough bakers watching how small businesses grow, the lesson is plain: when a bakery outgrows its room, the next move is not just a new storefront. It is a new production ceiling, a wider menu and a better chance to keep the starter fed by demand.