The most common questions.

How far in advance should I place an order?

At least a week, please. I bake on set days each week rather than to order, so your order goes into the next scheduled bake instead of being made on demand. A week of notice makes sure it lands in that batch. For larger orders or special requests, the more lead time the better.

Where do you deliver?

Local delivery currently covers Alameda and Oakland on my baking days. If you are just outside that area, send me a note and I will do what I can. Otherwise, pickup is always free, or find me at one of the markets I visit. See Find Me for the current schedule.

Can I change my order after placing it?

Reach out as early as you can and I will always try to work with you. Because I bake in scheduled batches, I can usually change your order up until a few days before your bake date. Once I have mixed the dough for that batch, what is in it is set. Message me and I will be straight about what is still possible. Full details on my Terms page.

What if I am not home for delivery?

Leave me a note when you order telling me where to put it (porch, side gate, mailbox area, etc.) and I will tuck it somewhere safe and message you when it is there. If you would rather we coordinate live, just text me and we will find a window that works.

Do you do same-day orders?

Not through the website. Because I bake on a set schedule, online orders need about a week of lead time. For same-day bread, your best bet is to catch me at a farmers market, where I usually have loaves in stock.

What payment methods do you accept?

Credit card, cash, Venmo, and Zelle. Payment is due before delivery or pickup. I will share my Venmo handle and Zelle details when I confirm your order.

What makes your bread different from grocery store bread?

It is made by hand in small batches, the old slow way. Long fermentation (sourdough takes 24 to 48 hours from start to oven), no preservatives, no shortcuts, no industrial dough conditioners. Just flour, water, salt, and starter for the basics, with whatever the recipe calls for in pastries. And it is fresh, not days or weeks old by the time it reaches you.

How long does it stay fresh?

At room temperature in a paper bag or breadbox, 3 to 5 days. In the fridge, 1 to 2 weeks (the texture changes a little but it is still good for toast and sandwiches). In the freezer, up to 3 months without losing much.

What is the best way to store it?

Paper bag or breadbox at room temperature. Bread needs to breathe. Plastic locks in moisture and ruins the crust within a day. If you are not going to eat it within a few days, slice it and freeze it.

Can I freeze my bread? How do I thaw it?

Yes, absolutely. Slice it first (frozen slices are easy to use). Wrap in plastic or a freezer bag, push the air out, freeze. To thaw: pop slices straight into the toaster from the freezer, or thaw a whole loaf overnight on the counter. To refresh a thawed loaf, run it under a quick splash of water and put it in a 350F oven for 10 minutes. Crust comes back to life.

How do I reheat it to taste fresh-baked?

A whole loaf: 350F oven for 8 to 10 minutes, with a few drops of water sprinkled on the crust before going in. Slices: toaster, or oven on broil for 1 to 2 minutes. Avoid the microwave. It makes bread gummy.

Are your products vegan, dairy-free, or nut-free?

It depends on the product. Most of my basic sourdough is vegan (just flour, water, salt, and starter). Other items vary: enriched doughs use eggs and dairy; some pastries contain nuts. Every package is labeled with the full ingredient list. Ask me about a specific product if you are not sure.

I have a gluten allergy. Can I order from you?

Honestly, I would not recommend it. My kitchen handles wheat flour every single day, and cross-contamination is unavoidable in a small home kitchen. For celiac or severe gluten issues, please go to a fully dedicated gluten-free bakery where the risk is properly managed. I would rather you stay safe than risk it for my bread.

What allergens are in your kitchen?

Every loaf and pastry I sell comes packaged with a label listing the ingredients and applicable allergens for that specific item. Check the label on your order for the exact allergen profile. In general my kitchen handles wheat, gluten, eggs, dairy, and sometimes tree nuts and soy, so cross-contamination is possible. See my Legal page for more.

Do you take custom orders?

Sometimes, depending on what you are looking for. Custom shapes, flavors, scoring designs, special occasion items: reach out and let me know what you have in mind. I cannot promise everything, but I love a fun project.

Do you offer subscriptions?

Yes, and they are my favorite kind of order. If you want a loaf (or a few) on a regular schedule (weekly, bi-weekly, or monthly), subscribe to my bakery. Subscribers get free delivery on every order and first dibs on new and seasonal items. Set yours up here.

Can I order a large quantity?

Absolutely. For big orders (events, gifts, parties, work-from-home pantries), give me about a week of lead time and reach out so I can quote it for you. I love a chance to bake at scale when I can plan for it.

Can I tip my baker?

Yes, and it is deeply appreciated. Add a little extra when you Venmo or Zelle me, hand me cash with the order, or just let me know when I process your card. No expectation, but if you want to throw in a few dollars for the love that goes into each loaf, I see you.

What if my bread arrives squished, or I am not happy with it?

Reach out right away and I will replace it for free, no questions asked. Quality is everything to me. Every loaf I have put out has been right so far, but I am one person making everything by hand and I would never want a customer left unhappy. If something is off, I want to know, and I want to make it right.

What is your sourdough starter's name?

Pearl. She lives in a jar on my counter, gets fed flour and water daily, and is more lively and active than ever.