The most common questions.

How far in advance should I place an order?

Orders for each week close Sunday at 6pm Pacific, and that batch is delivered or ready for pickup that same week on Wednesday. Order by Sunday 6pm to make that Wednesday; order after the cutoff and you roll to the following Wednesday (that keeps Monday and Tuesday free for me to bake). For large orders, custom work, or special requests, give me more lead time, the earlier the better.

Where do you deliver?

Local delivery covers Alameda and Oakland, on Wednesdays. Pickup is drive-up in Oakland on Wednesdays, 4:00 to 7:00 PM. I email the address and instructions the morning of. If you are just outside the area, send me a note and I will do what I can. 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. Online orders close Sunday at 6pm for that week’s Wednesday bake, so there is a few days’ lead time built in. 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?

Payment is due at delivery or pickup, nothing is charged when you place your order. There are three easy ways to pay:For Venmo or Zelle, please add the last 3 digits of your order number to the payment note so I can match it to your order. Thank you!

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?

SourdoughCut side down on a board, or in a paper or cloth bag, 3 to 5 days at room temperature. Keep it out of the fridge, that is where it goes stale fastest. In the freezer, up to 3 months without losing much.Banana breadWrapped tight on the counter, a few days (skip the fridge). In the freezer, up to 3 months. It stays moist longer than the sourdough, since it is meant to hold its moisture in.

What is the best way to store it?

SourdoughCut side down on a board, or in a paper or cloth bag at room temperature. Crusty bread needs to breathe, and plastic softens that crackly crust within a day. Never the fridge, that is where it goes stale fastest. Not eating it within a day or two? Slice it and freeze it.Banana breadThe opposite. Keep it wrapped tight (plastic or an airtight container) so it stays soft and moist. The counter is perfect, skip the fridge, and freeze whatever you want to keep longer.

Can I freeze it? How do I thaw it?

SourdoughYes, and best within a day or two. Slice it, press the air out, and bag it, tucking a piece of parchment between each slice so they stay separate and you can grab just one. Toast slices straight from the freezer. To bring a whole loaf back to life, run it under the tap for a few seconds, then straight onto the rack at 350F for 10 to 15 minutes (thawed or frozen loaves both work). Even a single frozen slice: a quick splash of water, then a 400F oven or toaster oven for 3 to 5 minutes, and it tastes like it just left the oven.Banana breadFreezes beautifully. Wrap slices one by one, then into a freezer bag. Thaw still wrapped on the counter so the moisture stays in, then enjoy within a day or two, or warm a slice straight from frozen (see reheating below).

How do I reheat it to taste fresh-baked?

SourdoughA whole loaf: a quick splash of water on the crust, then a 350F oven for 10 to 15 minutes. Slices: a quick splash, then a 400F oven or toaster oven for 3 to 5 minutes. Skip the microwave here. It makes crusty bread gummy.Banana breadA slice is lovely slightly warm. Microwave for 10 to 15 seconds, or a toaster oven at 350F for 3 to 5 minutes for golden edges. A little butter on top while it is warm never hurts. (Microwave is totally fine for banana bread, unlike the sourdough.)

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. Pick a rhythm (weekly, bi-weekly, or monthly) and I will have your bread ready on schedule, always on a Wednesday. Subscribers get free delivery on every order and first dibs on new and seasonal items, and you can pause, skip, change, or cancel anytime from your account. 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.