Every loaf is naturally leavened and slow-fermented for 36 to 48 hours, depending on the variety. This is not a shortcut — it’s the process that gives real sourdough its flavor, texture, and digestibility. Good bread takes time. Ours always will.

We use freshly milled organic flour — milled in-house or sourced from trusted mills — real butter, carefully selected ingredients, and nothing we wouldn’t eat ourselves. No additives, no preservatives, no shortcuts. Every ingredient is chosen with intention.

Bread: Store at room temperature wrapped in a cloth or paper bag for up to 3 days. For longer storage, slice and freeze — real sourdough freezes beautifully. Avoid plastic bags, which trap moisture and soften the crust. Cookies and pastries: Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days.

Edie’s Oven is a micro-bakery operating out of a home kitchen in El Lago, Texas. Everything is baked by hand, in small batches, by one person — me. This is intentional. Small scale means more attention, better ingredients, and food made with real care.

Orders open weekly and close Thursday at 7 PM for Saturday pickup. I bake in limited quantities, so I recommend ordering as early as possible — once a batch is full, it’s full. For custom or corporate orders, please reach out at least 2 weeks in advance.

I offer free delivery within 5 miles of El Lago. For deliveries beyond 5 miles, a small delivery fee applies. Pickup is available at 406 Crestwood Dr, El Lago, TX — usually Saturday between 10 AM and 12 PM. I don’t ship baked goods at this time.

All baking at Edie’s Oven takes place in a single kitchen, so I cannot guarantee a gluten-free environment. Cross-contamination is possible, and I want to be honest about that. That said, I use ancient and heritage grain varieties that are naturally lower in gluten than most commercial products — many customers with mild gluten sensitivity find my bread easier to digest. If you have questions about a specific product, feel free to message me directly. Most of my breads are vegan — made with flour, water, salt, and a wild yeast starter. No butter, no eggs. Pastries and cookies vary by recipe and may contain butter and eggs. If you need vegan options, reach out and I’ll confirm what’s available that week.

Yes! I offer custom menus for events, corporate breakfasts, and gift boxes. Reach out via message at least 2 weeks in advance to discuss your needs.

I use heritage and ancient grain varieties that are naturally lower in gluten than standard commercial flour. Many customers with mild sensitivity find my bread more digestible. However, my kitchen is not gluten-free certified — please message me if you have specific concerns.

Everything here is made by one person, from scratch, with ingredients chosen one by one. The flour is freshly milled. The fermentation is real and slow. Every cookie has been in my hands before it reaches yours. I can’t promise consistency — because real ingredients and real fermentation don’t work that way. What I can promise is honesty and care. Every time.