![\"screen-shot-2026-03-03-at-113515-am\"](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/03\/screen-shot-2026-03-03-at-113515-am.png;w=960.png\"\/)
\nPhoto: Rebecca Silvestri | Local Profile <\/p>\n
Fresh-from-the-oven focaccia is turning a quiet Plano porch into one of the neighborhood\u2019s busiest weekend stops<\/p>\n
On Southern Hills Drive in Plano, the scent gives it away first. Long before customers reach the front porch at 9717 Southern Hills Drive, the air carries the unmistakable aroma of olive oil hitting a hot oven and dough that has been fermenting for hours. By the time the door opens, neighbors are already gathered on the sidewalk.<\/p>\n
They\u2019re here for focaccia.<\/p>\n
At The Neighbor\u2019s Loaf, trays of sourdough focaccia often sell out within minutes \u2014 sometimes arriving on the porch still warm. What began as baking for family and neighbors has become one of Plano\u2019s most talked-about weekend rituals.<\/p>\n
Built On Intention And Community<\/p>\n
The Neighbor\u2019s Loaf was never built from a traditional blueprint. For founder Joanie McLaughlin, it begins with a desire to create connection and hospitality within her neighborhood.<\/p>\n
Sourdough \u2014 slow, living, patient and requiring care \u2014 becomes symbolic. What starts as sharing bread with a few neighbors grows organically through word-of-mouth and repeat customers.<\/p>\n
\u201cThe porch bakery wasn\u2019t created from a business plan,\u201d Joanie says. \u201cIt grew from a desire to create connection and hospitality within our community.\u201d\u00a0<\/p>\n
\nPhoto: Rebecca Silvestri | Local Profile
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Launching required studying Texas cottage food laws, building production systems and navigating trial and error. Growth, she says, came primarily through neighborly support.<\/p>\n
The Focaccia That Has Become The Headliner<\/p>\n
While classic country sourdough is the foundation of the bakery, and jalape\u00f1o cheddar loaves are consistent favorites, it\u2019s the focaccia that has become the headliner.<\/p>\n
Varieties rotate, but savory, herb-forward flavors tend to disappear first. The reason is timing. Joanie often pulls the focaccia from the oven just before opening. Long fermentation, generous olive oil and careful baking create a crisp exterior and airy interior.<\/p>\n
\u201cThere is something special about sharing bread that is still warm,\u201d Joanie says. \u201cIt feels less transactional and more communal.\u201d<\/p>\n
Whether it\u2019s a classic herb version or a walnut, date, honey and rosemary combination, trays rarely sit on the porch for long.<\/p>\n
What\u2019s On The Porch<\/p>\n
Beyond the sought-after focaccia and classic sourdough, The Neighbor\u2019s Loaf offers a rotating menu of staples and seasonal bakes, including:<\/p>\n
\n\tClassic Country Sourdough (Boule or Batard): $8
\n\tJalape\u00f1o Cheddar Sourdough: $10
\n\tFocaccia Varieties: Typically $12
\n\tSourdough Chai Latte Scones (4-pack): $8
\n\tLemon Blackberry Cheese Sourdough Danishes (4-pack): Seasonal
\n\tSourdough Muffins: $2 each
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Extras may include whipped honey, small-batch jams, pickled vegetables and specialty cookies. Menus rotate weekly.<\/p>\n
Though customers experience The Neighbor\u2019s Loaf on weekends, production unfolds throughout the week in stages: levain builds, fermentation cycles and staggered baking designed to maintain quality.<\/p>\n
The porch is typically open:<\/p>\n
9717 Southern Hills Drive, Plano<\/p>\n
Saturday: 8 a.m. to 5 p.m.
\nSunday: 9 a.m. to 5 p.m.<\/p>\n
Pre-orders: 469-579-1325<\/p>\n
For weekly menu updates, seasonal specialties and real-time sellout announcements, follow The Neighbor\u2019s Loaf on Facebook<\/a>. Pre-orders are encouraged via text at 469-579-1325.\u200b<\/p>\n \u200bFlexibility remains part of the rhythm. On Sunday afternoons, if inventory remains, Joanie may reduce pricing rather than let bread go to waste. \u201cIf there is abundance, I prefer it goes into homes,\u201d she says.<\/p>\n Bread With A Purpose<\/p>\n From the beginning, Joanie says the porch is never meant to exist solely for profit. A portion of every weekend\u2019s proceeds is reinvested directly into the local community \u2014 sometimes helping a family welcoming a baby, sometimes assisting during seasons of loss and sometimes responding to quieter, private needs.<\/p>\n She does not publicize recipients.<\/p>\n \u201cThe heart behind it is stewardship,\u201d she says. \u201cBread has always represented provision, and I want this porch to reflect generosity.\u201d<\/p>\n Joanie\u2019s approach to hospitality is shaped in part by her home life. Her husband speaks Farsi fluently, and their bilingual household deepens her appreciation for Middle Eastern traditions of generosity and abundance.<\/p>\n \u201cIn that culture, feeding people is an act of honor,\u201d she says.<\/p>\n While her bread techniques lean European, the spirit behind the porch \u2014 warmth, gathering and abundance \u2014 reflects that influence.<\/p>\n Part Of A Growing Porch-Bakery Movement<\/p>\n The Neighbor\u2019s Loaf is part of a growing cottage-food movement across North Texas, where home-based bakers are transforming<\/a>\u00a0quiet neighborhoods into weekend gathering spots.<\/p>\n What may have started as pandemic-era hobbies have evolved into micro-bakeries built on limited batches, social media buzz and front-porch pickup.<\/p>\n Other North Texas Porch & Cottage-Food Bakeries To Know:<\/p>\n Little Bit Bakery<\/a> Holly Made Bakes<\/a> Fine Bakery Bread Co.<\/a>![\"screen-shot-2026-03-03-at-113404-am\"](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/03\/screen-shot-2026-03-03-at-113404-am.png;w=960.png\"\/)
\nPhoto: Rebecca Silvestri | Local Profile
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