Frequently Asked Questions.

How should I store my bread to keep it fresh?

Countertop storage

Store your loaf in a paper bag, beeswax, foil, breadbox, or resealable container. It will keep for approximately 3 days. As it ages, the bread will lose moisture, the starch will degrade, and it will naturally stale or harden due to a lack of preservatives.

To refresh, heat in a toaster oven or oven at a low temperature (250-300F) for a few minutes until the bread is softened. You can also heat it in a microwave for 15 seconds or until soft. If the bread doesn’t soften after 15 seconds, place a damp paper towel around the bread and microwave for another 15 seconds.

Freezer storage

Wrap the bread in foil or plastic wrap and store it in an airtight container or ziplock bag. We recommended slicing the bread for quick defrosting/toasting. It will keep for 3-6 months in the freezer.

Do you slice the bread?

We do not slice the bread ahead of it being brought to the market. Because we do not use preservatives, once sliced, it loses its freshness quickly and dries out. See our FAQ above to learn more about storing our bread to keep it fresh!

Where are y’all located? / Do y’all have a storefront?

We operate out of a home kitchen in Covington, LA. Owning a storefront is one of our long-term goals, but we’re not there yet. We serve farmer’s markets, subscribers, and hope to sell our bread through local groceries soon.

Do you offer gluten-free bread and/or baked goods?

We do not. This is simply down to a lack of time and personnel, but also because we already make a lot of items with gluten, cross-contamination is very difficult to avoid.

Do you offer vegan options?

Yes, some of our sourdough breads are vegan. Feel free to ask what options are available at our market booths, or look out for the (v) symbol on our online store.

Why do y’all bake your sourdough bread with a dark crust?

We believe that a deep, golden brown crust, brought about by the caramelization of the natural sugars present in the dough, is essential to the aesthetic and (more importantly) the flavor of the bread we want to produce. And no, it’s not burnt! :)

Some may prefer a lighter crust over a deep and dark crust. That is okay, and if so, we suggest trying our sandwich breads. They are baked at a lower temperature and do not have as thick or as chewy a crust as our artisan hearth loaves. We’re also happy for you to come to our farmers market table and choose which loaf you would like.

Where do y’all source your flour? / What flour do you use? / Do y’all use organic flour?

All of the flour we use is unbleached, unbromated, and GMO-free.

We use King Arthur for our white flours, mostly used in our breads, cookies, and pastries.

For our whole grain and spelt flours, we buy directly from Carolina Ground, based in Hendersonville, NC. We use their organic flour to add flavor to our breads, complexity to our sourdough cultures, and support the local grain economy in the South.

Our einkorn flour is purchased from Bluebird Grain Farms, in Winthrop, WA.