Questions, Answered

Two friends baking from home in the Five Towns. It started at the beginning of COVID with a starter (and recipe) from a friend, and years of tweaking later it became the loaf people kept asking to buy. These days it's a proper two-person operation, and we make a great team.

Browse the menu, add what you'd like, and submit the order form with your pickup window. We confirm every order and send payment instructions (Zelle, Venmo, or cash at pickup). Orders close Wednesday night for that week's bake.

We keep it simple: Zelle, Venmo, or cash at pickup. After you submit your order you'll see exact payment instructions with QR codes. Send payment and reply to your confirmation with a screenshot, and you're locked in.

Our kitchen is a kosher home kitchen in the Five Towns: breads are pareve and pizza is dairy. For current supervision details and any specific questions, reach out. We're always happy to discuss.

Three things we've spent years chasing: real sourness (actual tang, not the polite kind), a soft and airy crumb, and a crust that gets its own compliments. The long, slow ferment is where all of that comes from. We won't make health claims. We'll just say the most common feedback we get is 'best sourdough I've ever had.'

Cut-side down on a board for the first two days, or in a paper bag. For longer, slice and freeze; 30 seconds in a toaster brings it right back. Please don't refrigerate; it stales bread faster.

Whole pies are baked on bake days (usually Thursday evening). The crust is the same sourdough as our bread; the sauce is homemade and still being tinkered with, and it genuinely gets better every few batches. Pre-ordering is the only way to guarantee a pie, and specialty toppings (mushroom and more) are coming once the sauce is exactly where we want it.

Not yet. Pickup only, from our Five Towns location. Local delivery for large orders and simchas is sometimes possible; contact us and we'll try to make it work.

Absolutely. For larger orders (8+ loaves or 5+ pies) give us at least a week's notice via the contact page and we'll plan a dedicated bake.

Capacity is real. Each bake is limited by oven space and fermentation timing. If something's sold out, join the waitlist on the order page and we'll email you when the next bake opens.

Not yet, but starter kits (a jar of the same culture we've baked with since 2020), workshops, and weekly subscriptions are all on the roadmap. Join the waitlist and you'll be first to know.