📚 BACK-TO-SCHOOL BREAD STOCK-UP 🥖
School is back, routines are back… and somehow, so are ALL the sandwiches. 😉
For the month of September, stock up with 3 loaves for just $25! 🤍
Mix & match your favorites:
🥖 Classic Round
🥪 Classic Sandwich
🌻 Everything Seeds
Use code SCHOOL25 at checkout
All orders will be placed outside of our house on our porch in our porch pickup cooler for a contactless pickup for your convenience.
Please specify the time you’d like to pick up your order during checkout, and we will have it ready by then.
*Payment is required before pickup.*
Do you offer delivery?
At this time, we do not offer delivery.
How do you recommend I store the Sourdough after purchasing it?
The sourdough breads and scones freeze very well and are done regularly by many of our customers.
For the breads: We recommend slicing first, then freezing in a freezer safe bag. When ready to enjoy, defrost for a few minutes, and pop into the toaster/oven. If you decide to freeze a whole loaf, splash a little bit of water on it when defrosting to bring it back to life.
For the Scones: We recommend storing in a freezer safe bag. When ready to enjoy, defrost for a few minutes and toast or microwave.
Room Temperature (Best for daily use):
🟢 Wrap in a clean kitchen towel or store in a paper bag
🔴 Avoid plastic—it softens the crust
⏳ Stays fresh for 3–4 days
Freezing (Best for longer storage):
❄️ Let the loaf cool completely
🧼 Wrap tightly in plastic or foil
📦 Place in a freezer-safe bag
🔁 Thaw at room temp or reheat in the oven at 350°F for 10–15 min
✨ Pro Tip: Slice before freezing so you can toast slices straight from the freezer!
Are all of your products made with Sourdough?
Yes! Everything on our menu is made using our signature sourdough starter, which gives each item its unique flavor and texture.
Why do you use Sourdough instead of regular bread?
Sourdough is naturally fermented, which means it's easier to digest and may be gentler on the gut than conventional bread. The long fermentation process breaks down gluten and phytic acid, potentially improving nutrient absorption and reducing bloating for some people (not guaranteed). It’s a more natural, wholesome way to enjoy bread—without compromising on taste.
How did you get into baking?
My husband and I have always loved being in the kitchen together—whether we’re cooking dinner or trying out a new baking recipe. Not long after we got married, we started experimenting with sourdough, just for fun — hence the name Newly Breads. It began with baking a few loaves for ourselves, then for our families, and pretty soon people were asking if they could buy some. A year and a half later, that little hobby has grown into something so much more, and we’re having so much fun.
