Stephen Montoya
Lance and Alexis Misner display several fresh baked food items from their new bakery the Sour Boule.
A simple sign in front of what was once the Edelweiss German Restaurant at 3801 Southwest Boulevard, is making waves on Fort Worth’s west side. The sign reads, “The Sour Boule Bakery & Café, Coming Soon, again… Since September of last year, Lance and Alexis Misner, the husband-and-wife team behind this eatery’s inception, have been busy at their current locale, right next door at 3701 Southwest Boulevard serving their unique style of baked goods.
And it seems this spot was a perfect fit for this duo, who made a name for themselves testing the market for their homemade baked goods at several North Texas farmers markets under the name “Misner Family Farms.” Pronounced "bool," the name comes from a French term for bread that has been left out and resembles a crushed ball. And the flavor is apparently addicting. So much so, that The Sour Boule made our 2024 Best Of list. Now, with business booming, the Misner’s looked next door for the answer to their business needs.
The Camp Bowie District made the announcement last week that The Sour Boule has seen enough success at its current locale that the team had a desire to expand its footprint.
“The Sour Boule is ready to size up and will make their move in the next few months next door into the space that was once Edelweiss German Restaurant at 3801 Southwest Boulevard,” the post read. “Though they are only taking up 1/3 of the former restaurant, this move will allow The Sour Boule to expand their seating capacity, broaden their menu, and extend their hours to further accommodate their devoted consumers.”
The Edelweiss German Restaurant closed in March of 2023 due to rising food costs, staff shortages, and a decline in customers, owner Kenny Zeqiri told WFAA last year. Now, a full year later, Edelweiss’ former next-door neighbors will take over a portion of the once 56-year-old German restaurant, which was a beloved staple of Fort Worth’s west side.
For now, The Sour Boule will remain open in its current location until the new space is complete. The Misners also took to Facebook to help better explain this announcement and eventual move.
Stephen Montoya
“We heard you! LOUD and clear!” the post read. “Yes, we know we could’ve moved to pretty much anywhere in Fort Worth or surrounding areas. But there’s something about the west side keeping us here. Plus, our landlords are pretty amazing people!”
The post continued, “No, we are not keeping our current space once we open in the new space. Know someone looking for commercial kitchen space? We know a place available soon!”
Besides extending The Sour Boule’s seating and hours, this move will also give the Misners a chance to showcase some new menu items.
This is exciting news for anyone who has tried The Sour Boule’s house made sour dough or white sandwich bread, cinnamon-raisin bread, dinner rolls, cinnamon rolls, and hamburger buns. Loaves of bread start at $5 and top out at $15 for a rare gluten-free bread made from buckwheat, potato starch, and brown rice flour. Given to sweet tooth attacks? Well, Alexis has you covered. Several varieties of cookies are available including snicker doodles, lemon cookies, sourdough oatmeal raisin, and sourdough chocolate chip.
It's no wonder this business was met with so much patronage upon opening. In fact, after opening on its first weekend service, Alexis said, “We thought we were prepared for our first Saturday. We were so blown away by how many people showed up. I mean, it was standing room only, like shoulder to shoulder in here, which was incredible. It was such an overwhelming feeling, not an overwhelming in a bad way, but like, oh, my goodness, the community is just so incredible.”
As many may imagine, this type of business influx left this baking duo with no choice but to look for other options per space.
“Yes, we are terrified, but you can’t grow is you stay comfortable!” The Sour Boule’s post read. “We’d love to see you before we move over in just a few short months!”
Hours of operation:
6:30am to 2:00pm Monday
6:30am to 6:30pm Tuesday through Sunday
