Q: Is your kitchen inspected? A: My baked goods are made under Virginia’s cottage food law in a home kitchen that is not routinely inspected by the state.  Q: Do I have to be responsible for food allergies or illness? A: I take food safety seriously — but you are responsible for checking ingredient lists and letting me know about any allergies before ordering. Because products are made in a shared home kitchen, I cannot guarantee that there is no cross-contact with allergens. Labels include ingredient and allergen details.  Q: What must labels include in Virginia? A: Virginia law requires every product label to include: • The product name • Ingredients (in order) • Allergens present • Your name and physical address • Phone contact • The statement: “NOT FOR RESALE – PROCESSED AND PREPARED WITHOUT STATE INSPECTION.”  Q: What allergens are common in your products? A: Because I bake with wheat, seeds, dairy, etc., items may contain or come into contact with major allergens such as wheat, eggs, milk, nuts, seeds, or soy. Please review the ingredient list before ordering. Q: Can you promise allergen-free products? A: No. Because these goods are made in my home kitchen where allergens are present, I cannot guarantee they are free of any allergen. Q: What if someone gets sick? A: I prepare each item with care and follow safe baking practices. However, cottage food producers remain responsible under law for the safe preparation and label accuracy of their products. If you have concerns, please contact me so we can address them together. Q: Can products be sold online? A: Virginia allows advertising online, but orders and payments must be made face-to-face in person. 

Because our sourdough is naturally fermented and made without preservatives, proper storage helps you enjoy it at its best! ✨ On the Counter (Best for Fresh Eating) • Store cut-side down on a cutting board or in a bread bag • Good for 3–4 days • Keep at room temperature, away from heat and direct sunlight Tip: Avoid plastic on the counter — it traps moisture and can make your loaf soggy. ❄️ In the Fridge • Not recommended unless your home is very humid • Can last up to 7 days or more (I have clients keep it in the fridge for 2 weeks), but may dry out faster • Toasting helps bring it back to life! 🧊 In the Freezer (Best for Longer Storage) • Slice before freezing for easy grab-and-go • Store in an airtight freezer bag • Good for up to 3 months ✨ How to Thaw: • For slices: Toast straight from frozen • For a whole loaf: Thaw on the counter for a few hours, then warm in the oven at 350°F for 8–10 minutes to refresh the crust Sourdough is living bread — treat it gently and it will treat you well 🤍 Thank you for supporting Wild Eden Bakery 🌿

I pride myself on using whole ingredients in my sourdough and I do. My sourdough contains flour, water, and salt. However, per VA law I have to list every ingredient that is in the flour or other add-ins. For example, brown sugar and vanilla are 2 ingredients and I have to list every one. Now I do dust my sourdough with a gluten-free flour blend that has the longest list of ingredients. I do this because 1. I do not want to add any flour to the shaping step. This can cause my bread to be gummy or dense. 2. Gluten-free flour doesn't burn in the oven leaving you with a beautiful crust. If you would like me to skip this step just leave me a note when you order your loaves.