I run a licensed micro bakery from my home in Union, NJ. Everything is handcrafted fresh from my kitchen. While I don’t have a storefront (yet!), you can place orders online and pick up or delivery.
Where can I pick up?
I bake once a week, every Saturday. Orders are ready for Saturday afternoon pick-up at All’Assassina restaurant. Their address is 2705 Morris Ave Union NJ. You’ll get a message with exact pick-up details after you place your order!
Do you offer delivery?
Yes. For a $5 fee we offer delivery to Union and Essex counties. Just make sure to add the $5 delivery fee to your order.
Are you a licensed bakery?
Yes! I’m registered with the state of New Jersey and fully insured. I operate under NJ’s Cottage Food Law as a home-based micro bakery.
Do you offer delivery?
Not at the moment — I offer local pick-up only in Union, NJ. But who knows? Maybe delivery vans are in my future.
Do you make everything yourself?
Yep — every loaf, roll, and bagel is made by hand in small batches right from my home kitchen.
Do you use commercial yeast?
No commercial yeast here — I use a wild sourdough starter that I feed daily. All breads are naturally leavened for maximum flavor and digestibility.
How should I store my bread?
I recommend keeping your bread in the paper bag you received your bread in on the counter for 1–2 days. For longer storage, slice and freeze — it toasts beautifully!
Do you offer gluten-free options?
I don’t offer gluten-free items at this time, as my kitchen isn’t a certified gluten-free space. While sourdough is not gluten-free, the long fermentation period using wild bacteria and yeast can degrade some of the gluten proteins and lower the overall gluten content. This can make it more tolerable for some individuals with NCGS, who experience digestive issues but don't have celiac disease.
Can I place a custom or bulk order?
Absolutely! Whether you’re hosting a brunch, need rolls for a party, or want bread for your restaurant, just message me and we’ll make it happen.
Do you sell at any farmers markets or events?
Not yet — but stay tuned! I’m working on popping up at a few Union County markets soon.
What makes your sourdough different?
Time and care. I use long fermentation (often 24+ hours), no shortcuts, and high-quality ingredients. Every loaf is handcrafted for flavor, texture, and that perfect sourdough crust.
