About Us Callidora Homestead LLC is a family-run cottage bakery located in East Haddam, Connecticut. We specialize in handcrafted sourdough breads, cookies, jellies, syrups, and many other homemade goods — all made in small batches with care, quality, and love. Our journey began with a single sourdough starter gifted by my Uncle Mark and has grown into a full homestead kitchen dedicated to bringing wholesome, homemade food to our community. ⸻ Cottage Food Licensed / Sate / Town We are proudly licensed under Connecticut’s Cottage Food Program. We are licensed under an LLC and have also gone through our town zoning for our stand. All products are made in our home kitchen and labeled in compliance with state regulations. Label Statement: Made in a Cottage Food Operation that is not subject to routine government food safety inspection. ⸻ Cleanliness & Food Safety Cleanliness and safety are top priorities at Callidora Homestead. Our kitchen is maintained to the highest standard — surfaces are sanitized before and after every batch, ingredients are stored properly, and all utensils, mixing tools, and packaging materials are kept clean and food-safe. We strictly follow Connecticut’s Cottage Food hygiene requirements, including: • Regular handwashing and use of gloves or utensils when handling ready-to-eat items. • Proper ingredient storage and labeling. • Avoiding cross-contamination and maintaining allergen awareness. • Keeping a tidy, organized kitchen and workspace. Every product is prepared with the same care and cleanliness I use to feed my own family. What We Offer • Fresh Sourdough Breads (Classic, Sandwich, Everything, Cranberry Orange, Blueberry Lemon, Pepper Jack, Double Chocolate & more) • Bagels • Homemade Cookies • Farm-Fresh Jellies & Syrups • Scones • Homemade Seasonings & Dehydrated Goods • Chicken & Duck Eggs (seasonal availability) ⸻ Ordering Information • Pre-Orders: Accepted weekly. Friday pickup us. • Pickup Location: At the Callidora Homestead Farm Stand (East Haddam, CT). • Delivery: In-town delivery may be available upon request. • Payment Options: Cash or Venmo (@CallidoraHomestead). ⸻ Our Promise Every loaf, jar, and cookie is made by hand using quality ingredients and time-honored methods. We believe in slowing down, savoring simple joys, and nourishing our community one bake at a time. ⸻ Contact Us 📞 Alicia Brickett – Owner & Baker 📍 East Haddam, CT 💬 Facebook: Callidora Homestead 📱 Phone: 959-246-8356 💌 Email: callidorahomestead@gmail.com

🌾🤍 CALLIDORA HOMESTEAD – SOURDOUGH FRESHNESS & STORAGE GUIDE 🤍🌾 Please read before ordering or picking up ⸻ 🥖 Baked Fresh – Always All sourdough loaves are baked fresh for your scheduled pickup date / farm stand restock. ⸻ ⏳ How long does sourdough last? ✔ 1–2 days at room temperature (kept sealed) ✔ Several months in the freezer ⸻ 🏡 Best way to store your bread • Keep sealed if enjoying within 1–2 days • Freeze as soon as possible for longer storage • Slices can be frozen individually and toasted straight from the freezer ⸻ ⚠️ Important food safety note If any visible mold appears on a loaf, the entire loaf should be discarded. Do not cut around mold on bread. ⸻ 🌾 Why storage matters Our sourdough is naturally fermented and contains no commercial preservatives. Proper storage after pickup is important and is the responsibility of the customer. ⸻ 🤍 Thank you for supporting our small homestead bakery and choosing handmade, slow-crafted sourdough. — Callidora Homestead Fresh • Small Batch • Made with Heart

The Health of Sourdough 🥖 Is sourdough bread healthier than regular bread? Yes — sourdough is often considered a healthier choice because it’s made through a natural fermentation process. The wild yeast and bacteria in the starter help break down gluten and phytic acid, making the bread easier to digest and the nutrients more available to your body. ⸻ 🌾 Does sourdough contain yeast? Sourdough doesn’t use commercial yeast. Instead, it’s made with a natural starter — a mix of flour and water that captures wild yeast and beneficial bacteria from the environment. This gives sourdough its unique tangy flavor and gentle rise. ⸻ 🍞 Is sourdough easier to digest? Many people find sourdough easier on their stomach than traditional breads. The long fermentation process naturally pre-digests some of the gluten and starches, which can make it gentler on the digestive system. ⸻ 💪 Does sourdough have any nutritional benefits? Yes! Sourdough tends to have: • More bioavailable minerals (iron, zinc, magnesium) • Lower glycemic index than conventional bread • Naturally occurring probiotics and acids that support gut health It’s also made with minimal ingredients — just flour, water, and salt — no preservatives or additives. ⸻ 🌿 Does sourdough fit into certain diets? Sourdough can fit into many balanced diets. While it still contains gluten (unless made with gluten-free flours), it’s a wholesome, naturally leavened bread made with simple, real ingredients. Many people who are sensitive to processed breads tolerate sourdough better. ⸻ ❤️ Why do you personally love sourdough? For me, sourdough is more than bread — it’s a tradition. I love the patience it teaches, the rhythm of the process, and the comfort it brings to my family and community. Every loaf is alive in its own way — a blend of nature, nurture, and a little bit of magic.

Caring for Your Sourdough Starter 🫧 How long does it take for a sourdough starter to become strong? A new sourdough starter typically takes about 7–10 days to become strong and ready to bake with. During this time, wild yeast and beneficial bacteria are growing and balancing out. By the end of the first week, your starter should double in size within 4–6 hours of feeding, smell pleasantly tangy (like yogurt or apples), and have a light, bubbly texture. That’s when it’s strong enough to use in baking. Patience and consistency are key — feed it daily, keep it warm (around 70–75°F), and watch it come to life! ⸻ 🍞 How do I know if my starter is ready to bake with? You’ll know your starter is ready when it: • Doubles in volume within 4–6 hours of a feeding • Has lots of bubbles throughout (not just on top) • Smells slightly sweet or tangy, not sour or unpleasant • Passes the “float test” — a small spoonful floats in a glass of water If it sinks or feels sluggish, give it another feeding or two — it might just need a little more strength. ⸻ 🏡 How should I store my starter between bakes? If you bake often (every day or two), you can keep your starter at room temperature, feeding it daily. If you bake less frequently, store it in the refrigerator with a loose lid and feed it about once a week. When you’re ready to bake, take it out, let it warm to room temperature, and feed it once or twice to wake it back up before using. Think of your starter as a little living pet — it doesn’t need much, just regular “meals” and a bit of attention! ⸻ 🚫 Can a starter go bad? Yes, but it’s rare if you care for it properly. A healthy starter should always smell pleasant (yeasty, fruity, or slightly sour). Signs it may have gone bad include: • A strong, unpleasant or rotten smell • Visible mold (pink, green, black, or fuzzy growth) • Separation with a dark or gray liquid that smells off (a small layer of “hooch” on top is normal — just stir it back in or pour it off) If mold or rot appears, it’s safest to start fresh — but don’t worry, creating a new starter is simple and you’ll be back to baking in no time. ⸻ 💕 Why do you love maintaining a sourdough starter? There’s something magical about it — it’s alive, ever-changing, and full of personality. Feeding and caring for a starter feels like tending to a small part of nature right in your kitchen. It connects you to every loaf you bake, and in our homestead kitchen, it’s a little daily ritual that reminds us to slow down and enjoy the simple things.

⏳ How long does it take for a sourdough starter to become strong? A new sourdough starter typically takes about 7 to 10 days to become strong and reliable — though it can vary depending on temperature, flour type, and feeding consistency. In the first few days, the wild yeast and bacteria are just beginning to develop. You’ll see bubbles, smell a little tang, and maybe notice it rising slightly. By days 5–7, the starter should start doubling in size within 4–6 hours of feeding, have a pleasant sour aroma, and a light, airy texture — that’s when it’s becoming strong and active. The key is patience and consistency: feed it at the same time each day with equal parts flour and water, keep it warm (around 70–75°F), and give it time to mature. A healthy starter only gets better with age — some bakers keep the same one for decades!

What Does a Cottage Food License Require? A Cottage Food License allows small, home-based food businesses — like Callidora Homestead — to legally prepare and sell certain low-risk foods made in a home kitchen. In Connecticut, where Callidora Homestead is licensed, the Department of Consumer Protection (DCP) oversees the Cottage Food Program. To earn and maintain this license, a baker must meet several important requirements designed to keep products safe and customers informed. Here’s what’s required: ⸻ 🏡 1. Approved Application & Inspection Before selling, every cottage food business must apply for a license through the DCP and pass an inspection of their home kitchen. Inspectors check for cleanliness, safe food handling, proper storage, and clear labeling. ⸻ 🧼 2. Clean, Sanitary Kitchen Practices The kitchen must always be kept clean and organized, with: • Sanitized work surfaces before and after each batch • Separate storage for ingredients and finished products • Proper handwashing and hygiene at all times • No pets, smoking, or unrelated activities during food prep Cleanliness and food safety are top priorities at Callidora Homestead — every batch is made with care, just like we’d prepare food for our own family. ⸻ 📜 3. Approved Food List Only certain low-risk foods can be made and sold under a Cottage Food License. These include items that don’t require refrigeration, such as: • Breads, cookies, and pastries • Jams and jellies made with high-acid fruits • Syrups and flavored sugars • Dried herbs, seasonings, and mixes • Certain candies and non-perishable goods Items like cheesecakes, salsas, cream pies, or refrigerated foods are not permitted under this license. ⸻ 🏷️ 4. Proper Labeling Every product must include a label that clearly lists: • The name of the product • The ingredients (in order by weight) • Allergens (like wheat, milk, eggs, nuts, etc.) • The name and address of the Cottage Food Operator • The following required statement: “Made in a Cottage Food Operation that is not subject to routine government food safety inspection.” ⸻ 🧾 5. Food Safety Training The operator must complete a state-approved food safety course (such as ServSafe or equivalent) to ensure safe preparation, handling, and storage of all ingredients and products. ⸻ 💬 6. Direct-to-Consumer Sales Cottage food products must be sold directly to the consumer — at farmers markets, farm stands, community events, or through pre-order pickup and local delivery. They cannot be sold in grocery stores or shipped across state lines. ⸻ 🌿 At Callidora Homestead We proudly maintain our Cottage Food License with care, transparency, and pride. Every product we make is crafted with fresh ingredients, clean practices, and a whole lot of love — because your trust and safety mean everything to us.

Behind the Name: Callidora Homestead My husband Adam named our little homestead. Callidora means ‘gift of beauty,’ and that’s what this homestead is to us — a beautiful gift built with love, hard work, and the joy of simple living.

🐔🦆 Winter Egg Laying — A Little Homestead Education 🤍 We wanted to share a helpful winter reminder 💛 During the colder months, it’s completely normal for chickens and ducks to slow down or stop laying altogether. Why? • Shorter daylight hours • Colder temperatures • Birds using energy to stay warm rather than produce eggs This is nature doing what nature does 🌾 We do not force artificial lighting or production — our birds rest in the winter just like they’re meant to. As the days get longer and spring approaches, laying naturally resumes 🥚✨ We truly appreciate everyone’s patience and understanding, and we can’t wait to have eggs flowing again when the timing is right. Thank you for supporting ethical, seasonal homesteading 🤍 — Callidora Homestead