When do you open?
October 2026, here in Ruskin. I'm not taking orders yet — join the waitlist and I'll email you the exact date and how ordering will work before anyone else hears about it.
How will I pay?
When you place your order — cash, Venmo, or Zelle. I'll send a short confirmation with your total and where to send it, and payment is due before the weekly list closes Wednesday at 8pm. An order isn't locked in until it's paid, since every loaf is baked to the paid list.
Can I cancel or change my order?
Yes — free of charge up until the list closes Wednesday 8pm. After that the flour is bought and the dough is planned, so I can't refund it, but I'm happy to move it to the following week or let you pass it to a neighbor. Custom and large orders are non-refundable once the list closes.
Where will pickup be?
From my home in Ruskin. The address will go out to waitlist members first — it isn't posted publicly.
Will you deliver?
For orders of three items or more within about ten minutes of me, likely yes. I'll confirm delivery details closer to opening.
How should I store the bread?
Cut side down on the counter, in the paper bag it came in — not plastic. 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?
My kitchen handles wheat, dairy, eggs, nuts and seeds. I can't guarantee anything is free of cross-contact. Once ordering opens you'll be able to note any allergies with your order, and I'll tell you honestly what I can and can't do.
Can you do custom or bulk orders?
Yes, once I'm open — parties, showers, office breakfasts, holiday trays. Tell me the date and headcount now and I'll follow up as soon as I can take it.