I bake all of my sourdough in small batches to ensure each loaf is fresh, flavorful, and handcrafted with care. At this time, I offer weekly pre-orders only. Order window: Saturday - Wednesday

Porch Pickup: Saturdays, 10AM - 4PM Pickup location (Salem, OR) and instructions will be provided in the invoice email, after ordering. Your order will be placed in a cabinet outside our door for easy, contact-free pickup.

Your sourdough bread is naturally fermented and completely preservative-free. This traditional process creates its rich flavor, chewy interior, and beautifully crisp crust. Because each loaf is handmade in small batches, proper storage will help you enjoy it at its very best. Room Temperature (Best for fresh enjoyment) Store your loaf at room temperature in a paper bag, bread box, or loosely wrapped in a clean kitchen towel for up to 2-3 days. Avoid sealing your bread in plastic at room temperature, as this softens the crust (unless you prefer a softer texture). Freezing for Longer Storage To keep your sourdough fresh beyond a few days, freezing is the best option. -Slice before freezing for easy, grab-and-go portions, or freeze the loaf whole. -Wrap tightly in plastic wrap or place in a freezer-safe bag. -Freeze for up to 3 months. To Thaw & Enjoy: -Slices: thaw at room temperature for 20-30 minutes or most directly from frozen -Whole Loaf: thaw at room temperature for 1-2 hours -For that fresh-baked feel, warm in a 350 degree oven for 5–15 minutes (less time for slices, more for whole loaves) Refreshing Your Bread To bring your crust back to life, lightly mist or sprinkle the loaf with water and warm in the oven or toaster oven. This restores its crisp exterior and enhances aroma. Avoid microwaving, as it can make the texture rubbery and diminish quality of your bread. Why Sourdough Lasts Longer Thanks to its natural fermentation, sourdough has a longer self life than conventional bread. While it may gradually firm up over time, proper storage will keep it delicious for days.