Come, Have a Little Mòso
Thoughtful breads and pastries, rooted in Haitian heritage and made with heart in Spartanburg, South Carolina.
Mòso means “a piece” or “a bite” in Haitian Creole. That is exactly what I hope to share with you: a little piece of my home, my childhood, and the flavors that shaped me. From naturally fermented sourdough to buttery Sunday pastries, everything is baked in small batches with carefully chosen ingredients, a touch of whimsy, and plenty of love.
Upcoming Dates & Drops
Reserve from the next pickup windows, special menus, and limited releases.
The Weekly Mòso
Sat, Aug 29 · 11:30 AM - 6:00 PM · Moso
Sourdough English Muffins
$5.00
Double Chocolate Scones
$5.00
Baguette Viennoise With Chocolate Chips
$5
Jalapeno Cheddar Sourdough Loaf
$7.00 - $12.00
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Why Choose Us
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Featured Creations
Discover our most beloved items, each crafted with passion and the finest ingredients
Sourdough English Muffins
Soft and chewy on the inside, lightly golden on the outside, and full of all those wonderful little nooks and crannies. Toast them until crisp, then add butter, jam, honey—or turn them into the best breakfast sandwich.
Hibiscus Buns
Not a sourdough bun. But a new obsession of mine in my pastry baking. Soft, delicate, and fragrant, these buns are infused with the bright, floral flavor of hibiscus. Made with 10% whole grain for added depth and nourishment, they are gently sweet, beautifully tender, and unmistakably Mòso. I chose Hibiscus as it is directly inspired by the beautiful hibiscus hedge that rose along my fence in my childhood home. It no longer exists, but I was spoiled by its splendor during my formative years.
Jalapeno Cheddar Sourdough Loaf
A savory sourdough loaf filled with sharp cheddar and jalapeños for a warm, flavorful kick. Expect a little more heat than normal, I am Caribbean after all.
Chocolate Espresso Sourdough Mini Loaf
This loaf is a taste a morning growing up in Haiti. I can feel myself waking up to the comforting aromas of hot chocolat peyi and freshly brewed coffee. Rich cocoa, bold espresso, and pockets of chocolate come together in a deeply flavorful sourdough loaf that feels both nostalgic and indulgent.
Double Chocolate Scones
Rich, tender chocolate scones made with cocoa, chocolate chips. Deeply chocolate-y with a delicate almond finish, the perfect companion for your morning coffee. As is my usual, I added a small amount of spelt flour in the mix to up some of the complexity of the flavor.
Cranberry Pecan Sourdough Bread Loaf
A special sourdough filled with sweet and tart cranberries, juicy as it is soaked in a warm rhum solution, toasted pecans. It is gently sweet, a little indulgent, and just as lovely with butter in the morning or perfect on a charcuterie board.
My Story
Hi there!
I am so glad you are here!
My name is Pamela, and I am the baker behind Mòso. Mòso means “a piece” or “a bite” in Haitian Creole.
Home has taken on many shapes for me over the years. It is Haiti, where my earliest memories and flavors were formed. It is Connecticut, where I learned to become an adult in a foreign country. And now, it is here in South Carolina, where I am once again surrounded by family and the people I love.
Mòso is my way of bringing all those pieces of home together and sharing them with you, one bite at a time.
I started this bakery almost by accident. Last year around this time, I was bitten by the sourdough bug. After multiple tries, a months-long hiatus, and a little push from a cook friend to pick it back up, I finally made my first successful loaf. Then, I couldn’t stop.
My love of baking kicked into an entirely new gear this year, and before long, my family simply could not eat—or freeze—all the bread I was producing!
I have always loved cooking wholesome food from scratch, but I began shifting more toward baking because my daughter would eat bread before almost anything else. I wanted to make something for her that was nourishing, thoughtfully made, and still delicious.
That desire eventually led me to fresh-milled flour. I fell in love with learning about different grains, milling them myself, and discovering the beautiful flavors and nourishment they bring to bread. It added another layer of intention to the way I bake: beginning with the whole grain and transforming it into something warm, delicious, and meant to be shared.
Somewhere along the way, baking became more than something I did for my family. It became a way for me to share the flavors and memories that have stayed with me—from my Haitian childhood and our Sunday-morning bakery visits after church to the life I am now building here in South Carolina.
Every loaf and pastry is made from scratch, in small batches, with carefully chosen ingredients, 10–40% whole-grain flour, plenty of patience, and so much heart.
I am so happy to finally share this little dream with you. My hope is that Mòso becomes part of your family’s rhythm—a place where you can find wholesome weekly staples, along with something a little special to bring home and share.
Welcome to Mòso—a little piece of my home, shared one bite at a time.