When do orders close?
Wednesday at 8pm for that week's bake. Anything after that rolls to the following week unless we happen to have extras.
How do I pay?
At pickup — cash, Venmo, or Zelle. Nothing is charged when you submit the form. Custom and bulk orders take a 50% deposit up front.
Where's pickup?
From our porch in Ruskin. The address goes out in your confirmation text so it isn't posted publicly. Fridays 4–7pm and Saturdays 9–11am.
Do you deliver?
For orders of three items or more within about ten minutes of us, yes — $5. Mention it in the notes on your order and we'll confirm.
What if I miss my pickup window?
Text us and we'll leave your bag in the porch cooler. Bread holds fine for a few hours. If we don't hear from you by the next morning we'll offer it to the waitlist.
How should I store the bread?
Cut side down on the counter, in the paper bag it came in — not plastic, and not the fridge. Good for three or four days. To keep it longer, slice and freeze it the day you get it, then toast straight from frozen.
Is your bread gluten free?
No. Long fermentation breaks down some gluten and many people find it easier to digest, but it is not safe for celiac disease.
What about allergens?
Our kitchen handles wheat, dairy, eggs, nuts and seeds. We can't guarantee anything is free of cross-contact. Note any allergies on your order and we'll tell you honestly what we can and can't do.
Can you do custom or bulk orders?
Yes — parties, showers, office breakfasts, holiday trays. Give us about two weeks' notice and tell us the headcount and we'll send a quote.
Do you really sell your starter?
We do. The $18 kit is a jar of the same starter we bake with, a bag of flour to feed it, and a one-page cheat sheet. Text us when your first loaf comes out — we like seeing them.