For the month of April, options are limited to the Simply Soirdoigh and Honey Bunny Loaf.
Starting in May, the weekly menu rotates but always features a mix of:
- Classic sourdough loaves
- Flavored breads (like cinnamon swirl)
- Specialty breads (like jalapeño cheddar)
- Cookies, coffee cake, and focaccia
We post each week’s menu on social media and via email.
When are weekly menus posted?
Weekly menus will be updated every Sunday and posted on the Fancy Schmancy Bakehouse website and Facebook page.
Do you offer gluten-free or vegan items?
At this time, we don’t offer gluten-free or vegan items, but we’re always experimenting. If that changes, we’ll be sure to share it on our page and menu updates.
Can I request a custom order?
We love custom requests! While our baking schedule is limited, reach out and we’ll do our best to accommodate. Special orders may require additional lead time and must align with MN cottage food law requirements.
Can I order for a fundraiser, event, or gift?
Absolutely! We occasionally bake for fundraisers, and gift orders are welcome too. Let us know what you’re planning, and we’ll help make it extra Fancy Schmancy.
Where and when do I pick up my order?
Orders are available for pickup at the La Crescent or Goodview Farmers Markets, or by meet ups in Winona and La Crescent. When you place your order, you’ll select which pickup location/time works best for you. Just swing by during the scheduled pickup time and we’ll have your goodies ready!
Do you deliver to my home?
Not typically—Fancy Schmancy is a one-woman micro-bakery. For now, pickup locations are at local farmers markets and designated meet up locations. But, if special circumstances warrant delivery, we’ll do our best to accommodate.
How do I pay?
Payment is due at pickup. We accept Venmo, PayPal, and cash. All details will be included in your order confirmation.
Why is there a three-day lead time on orders?
All baked goods offered at Fancy Schmancy Bakehouse are sourdough which requires significant bulk fermentation times. The process of making a loaf of sourdough takes three days, from peaked levain to bulk fermentation to baked good.
Is your kitchen inspected or licensed?
Fancy Schmancy Bakehouse operates under Minnesota’s Cottage Food Law. We are registered and follow safe, home-based food practices for non-hazardous baked goods.
Registration Number: 20276579
These products are homemade and not subject to state inspection.
