FAQ
The things people ask most. Anything else, just say hello.
Ordering
How do I order?
Send me a WhatsApp by Wednesday 11:59 PM with what you'd like and which pickup spot suits you. I'll confirm your order with the pickup time.
When do orders close?
Wednesday at 11:59 PM. I mix on Thursday, so the whole bake is planned around what's in by then.
Can I order on Friday?
Sadly no. The dough's already asleep by then and I don't wake it.
Can I change or cancel my order?
Yes, any time before Wednesday 11:59 PM. After that, the dough's mixed and fermenting, and it doesn't take requests.
Why only one bake a week?
Good sourdough takes about three days from start to finish, and I'm one person with one oven. One bake means every loaf gets the full treatment.
Do you deliver?
Not door to door, yet. Everything's collected on Saturday from pickup spots around the Bay Area, like libraries and neighborhood corners.
Where are the pickup spots?
They rotate around the Bay. You'll get the exact spot and time when I confirm your order.
How do I pay?
Venmo, Zelle or PayPal. Payment details come with your order confirmation.
Can I order for an event or a big group?
Maybe! Message me with the date and how much you need, and I'll tell you honestly whether one oven can pull it off.
The Bread
What does "naturally leavened" mean?
The bread rises using only a wild starter: a living culture of wild yeast and lactic acid bacteria, fed with whole flours. Mine is Spock: 109 years old, and seasoned by wisdom beyond our years. No commercial yeast, ever.
Is sourdough easier to digest?
Many people find it gentler. During the long, cold ferment, the starter breaks down some of the starches and proteins, and phytic acid drops (read: the microbes do some of the digesting for you).
Is it gluten-free?
No. Everything's made with wheat flour, so it isn't suitable for anyone with coeliac disease or a gluten allergy.
What about allergens?
Everything's baked in a kitchen that handles nuts, dairy, and wheat, and some bakes contain cheese. Ask me about any product and I'll tell you exactly what's in it.
How should I store my loaf?
For the first day or two, keep it cut side down on a board, or in a paper or linen bag. After that, it can go in the fridge in a Ziploc bag. Won't get through it? Slice and freeze, then toast straight from frozen.
How do I bring it back to life?
Splash the crust with a little water and warm the loaf in a 350°F oven for 5 to 10 minutes. Bagels: slice, toast, done.
Why the odd names?
Because my bread is a little odd, on purpose. I take bread seriously, but the names don't have to be. Also, I can't help it.