Baked thehonest way.
Three days from starter to loaf. Celtic sea salt, grass-fed butter, and nothing artificial. Baked in small batches, one Saturday at a time.
This week's collection.
Every bake is limited to what the oven and three days allow. When it's gone, it's gone until next Saturday.
This week's bake is spoken for.
Join the list and you'll hear the moment the next one opens.
Three days.
No shortcuts.
Orders close Wednesday at noon. Your bread begins that afternoon.
- Day one
Feed the starter
Sir Rise-A-Lot, our wild sourdough starter, is fed and wakes up strong. The living culture behind every loaf.
- Day one
Mix & rest
Flour and water hydrate together before the salt and starter join.
- Day two
Shape & cold proof
Shaped by hand, then rested cold overnight. This is where the flavor comes from, and it cannot be rushed.
- Day three
Bake fresh
Straight from the cold into a screaming-hot oven, Saturday morning, hours before it reaches you.
Press the dough to knead it
Premium is patience.
You can taste the difference between bread that was hurried and bread that was given time. Here is exactly what goes into yours.
Hours per loaf
Three days from feeding the starter to pulling the loaf. Time builds the flavor and the crackle of the crust. There is no faster way.
Sea salt
Mineral-rich sea salt instead of plain table salt, alongside grass-fed butter, organic wild blueberries, and raw Georgia honey.
Preservatives
Nothing added to stretch shelf life. It's baked for this Saturday and meant to be enjoyed fresh.
Most grocery bread
- Commercial yeast
- Ready in a few hours
- Dough conditioners
- Preservatives for shelf life
Flour & Crumb
- A wild starter named Sir Rise-A-Lot
- Three days, start to finish
- Flour, water, salt, and time
- Baked for one Saturday
“Some people say ‘I love you’ with words. I say it with bread.”
Every loaf here carries a story. This is ours.
Read our storyOne bake. One Saturday.
Orders open Monday at 10 AM and close Wednesday at noon, or the moment the bake sells out. That leaves three days to bake yours.
- MONDAY · 10 AM
Reserve
See exactly what's baking and how many are left. Reserve yours in under a minute.
- WEDNESDAY · 12 PM
Orders close
Or sooner, when the batch is spoken for. Everything is baked for the people who reserved it.
- SATURDAY · 9 AM TO 12 PM
Porch pickup
Your bag waits on the front porch in Jefferson with your name on it. We text the exact address Friday evening.
Gathering, celebration, or table to fill?
Bagel boxes, focaccia pans, and loaves for a holiday table. 24-packs and larger orders are special order, priced on request.
Your Saturday ritual, rewarded.
Rewards live on your phone number. No app and no card. Earn every time you reserve and redeem right at checkout.
- Join with one checkbox when you reserve.
- Your balance appears the moment you enter your number.
- List members hear first about specials and codes.
Earn on every order
Rewards details load from the bakehouse.
Before you reserve.
When can I order?
Each week's bake opens Monday at 10 AM and closes Wednesday at 12 PM, or as soon as it sells out. Orders close Wednesday because your bread starts the moment they do: three days of fermentation, baked for Saturday. The schedule near the top of the page shows exactly where this week stands.
Where and when is pickup?
Saturday between 9 AM and 12 PM in Jefferson, Georgia. It's porch pickup: your bag is on the front porch with your name on it. We text the exact address Friday evening.
What if I miss pickup?
Orders are baked fresh for you and can't be refunded if they aren't picked up. If you can't make it Saturday between 9:00 AM and 12:00 PM, text us before pickup and we'll do our best to arrange another time that day. Orders not picked up by the end of the day are forfeited.
Why does it cost more than store bread?
Three days of fermentation, premium ingredients like Celtic sea salt and grass-fed butter, nothing artificial, and every loaf shaped by hand in a small batch. You are paying for time and for ingredients worth eating.
What about allergens?
Every product contains wheat and may contain dairy, eggs, sesame, and soy. Each item lists what's in it. Everything is made in a home kitchen, so it isn't a fit for severe allergies.
How do I keep it fresh?
Store at room temperature up to 2 days, or refrigerate up to 4 days. Cinnamon rolls are best warm: 20 to 30 seconds in the microwave or 5 to 10 minutes in a 300°F oven.
First to know about every bake.
One note a week, Monday morning, when the bake opens. Nothing else.
You're on the list.
Watch for your Monday note.