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Plano sandwich shop Sourdough Bread Deli offers a homemade menu that uses fresh ingredients from its bread to its meats.
What’s in a name
Sourdough Bread Deli owner Veronika Prishutov-Wells said she and her teammate, Sviatlana Filistovich, take roughly two hours each morning to bake the restaurant’s bread from scratch.
Prishutov-Wells said the store uses fresh meats and vegetables, which are cut daily. Customers can order a lunch box that comes with chips, a cookie and a pickle.
“People just come to eat good food,” she said.
Aside from its sandwiches, Sourdough Bread Deli also offers soups, salads and bagels. Prishutov-Wells said the Chicken Pesto and Avocado sandwich is the store’s most popular menu item.
Meet the owner
Prishutov-Wells was born in a small town in Uzbekistan and arrived in New York, where she eventually joined the army. She said she moved to the Dallas-Fort Worth area after her husband, a truck driver who traveled across the country frequently, suggested the move.
Plano was the ideal city to live near because of its strong medical ecosystem, Prishutov-Wells said.
“My second child has Down syndrome,” she said. “I was [also] looking to be more flexible.”
Prishutov-Wells said running a restaurant has helped her balance taking care of her children while also working.
Sourdough Bread Deli is reaching its fourth anniversary next month, Prishutov-Wells said. She opened the deli in July 2022 and was trained by the former owner of the space.
What’s special about it?
Prishutov-Wells knows all the phone numbers of her regulars and their go-to orders. Sourdough Bread Deli is visited frequently by workers from businesses like the nearby hospitals and Mitsubishi dealership, she said. Prishutov-Wells also sees a consistent number of customers ordering on DoorDash from McKinney.
“[Customers] keep asking, because delivery is expensive, ‘when are you going to open [a McKinney location]’?” she said.
Prishutov-Wells has also catered for office luncheons, with her biggest order requesting meals for 400 people. While the restaurant can get busy with catering orders, Prishutov-Wells said she wants to keep the business running at a steady and relaxed pace.
“I don’t want to become a fast-food chain,” she said.
