When your order is ready, you will receive a text. Pick up is in Waxahachie, off of 287/ Ovilla Rd Address will be in your txt. When you arrive, your order will be in the bread cabinet with your name on it. If you have already paid, you are good to go! Enjoy your goodies! If you are leaving cash, my preferred payment, 😀, please leave it in the top drawer.

If you know ahead of time that you will not be able to make your pickup window, please text me at 972-965-5400. I will try to accommodate a new time as best as possible, but this is not guaranteed. I ask that you do everything you can to respect the pickup window time that you have chosen. If you do not pickup in the allotted time, on pickup day, I will assume you have forfeited your order. No refunds will be granted for goods not picked up. Thus, all items are made to order and take 2-3 days to produce. No refunds will be granted for goods not claimed after ordering.

In short, it’s a healthier option for you and your family. Your sourdough bread is homemade with whole ingredients and no preservatives. Due to its fermentation it’s easier to digest and delicious!It’s versatile, you can use it as a dipping bread, make sandwiches, or it can stand alone. Made with natural yeasts and lactic acid bacteria make sourdough bread easier to digest. It’s lower in sugar and sodium than other bread. More minerals, antioxidants, and beneficial microbes, than other breads. Like, iron, magnesium, folate, zinc, thiamine, potassium, calcium.

There are several ways to store it. First, do not refrigerate, you should store it at room temperature. You can store it in the bag it came in. Beeswax is another great way to wrap it and keep it fresh. I keep mine in a cake stand with a glass lid.

Your bread has no preservatives, and will be best eaten with 3-5 days.

Yes! I do this often. Go ahead and slice it up, put parchment paper between the slices, and then put in in a freezer bag and into the freezer. This is a great way to be able to just pull out a slice or two at a time. You can also freeze a whole loaf! Wrap the loaf in Saran Wrap, place it in a freezer bag and in the freezer. When you are ready to eat it, thaw it in the plastic bag for several hours. Once thawed, run the whole loaf under water, just enough to get it wet, not soaked. Pat dry, place in the oven on the rack at 350 for 20-30 minutes. It will crisp up on the outside, and be nice and warm and soft on the inside.

This works best for whole loaves: Preheat your oven to 350 degrees and either run quickly under water or spritz with water. Place on a baking sheet and bake for 15-20 minutes. This can be done with a frozen loaf as well but will take more time in the oven. For half loaves: Preheat your oven to 350 degrees and spritz with water. Place on a baking sheet cut side down and bake for 15-20 minutes.