From our home kitchen to The Sour Boule
Before there was a bakery or a café, we were Lance and Alexis Misner baking at home as Misner Family Farms. What we make—and where we make it—has grown from there.
Home-baked. Market-tested. Guest-grown.
Sourdough bread, cookies, muffins, farmers markets, and local deliveries gave us our start.
A home kitchen making baked goods for local markets and deliveries.
A former bakery space gave the growing business room to become The Sour Boule.
Two kitchens continue to evolve around what our guests need.
It started as Misner Family Farms
We began in 2022, baking sourdough bread, cookies, muffins, and other baked goods from our home kitchen. We brought them to North Texas farmers markets and delivered directly to customers throughout Tarrant and Parker counties.
Our first farmers market sold out in about four hours. We kept baking, our customers kept showing up, and a small home operation began to build a real following.
The house wasn’t big enough anymore
As demand grew, so did everything required to keep up with it. Our home had been the right place to begin, but it was getting harder to make enough food, organize deliveries, and prepare for markets in a family kitchen.
When we found a former bakery space on Southwest Boulevard, it felt like the natural next step. It gave Misner Family Farms room to move beyond the house and become something larger without leaving behind what had made the business work.
Misner Family Farms became The Sour Boule
Moving into the bakery brought a new name that put the product at the center of our identity. A boule—pronounced “bool”—is the traditional round loaf many people picture when they think of artisan bread.
The Sour Boule connects that shape directly to naturally fermented sourdough: the bread that built our following and still anchors the business today. We opened our first physical café in Fort Worth in 2023, then eventually expanded into a larger neighboring space as demand continued to grow.
The bread stayed at the center. The kitchen grew around it.
The bakery gave us room to carry the same approach into more of the food we serve. Naturally fermented bread became sandwiches, breakfast at Fort Worth, and a café built around coffee, scratch cooking, house-made components, and real ingredients.
Fresh sourdough, made with organic flours. Fermentation takes time. Cooking from scratch takes effort. We believe the result is worth it: deeper flavor, better texture, and food we feel good serving to our own family and yours.
- Naturally fermented sourdough breads and bagels
- House-made meats, sauces, and seasonal specials
- Scratch cooking whenever possible
- Real fats like butter and beef tallow
Still growing
We did not begin with a finished restaurant blueprint. The Sour Boule grew because customers kept showing up, asking for more, and giving us room to evolve.
Today we operate two kitchens that serve guests in different ways: the original Fort Worth café and the Willow Bend kitchen in Willow Park. The business has changed a lot since Misner Family Farms began in our home, but the reason we keep growing has not.
We intend to keep listening, adapting, and building The Sour Boule around what our guests need next.
Find the Sour Boule that fits your visit.
Compare the Fort Worth café and Willow Bend kitchen, then choose the menu that fits your day.