Sourdough galore & more

05/11/2026

Thank you so much for coming out this past Saturday and supporting all your local makers! It was refreshing to see all the familiar faces again. 😊
We will be be back on Saturday, May 23rd with your favorite breads and pastries.
See you then!💛

05/09/2026

Cakes galore on the kick-off day! These are cooling off before frosting went on - Gluten free carrot cake & Gf Lemon poppy seed cake. And of course, we will have sourdough bread for every taste in town.😊💛

05/06/2026

Hello hello! We’ve been busy with life, but we’re going to be there this Saturday from 8-12!
Come get your fresh sourdough breads and pastries! We will have gluten free sandwich bread and pastries as well!💛
🍞🥖🥮🥧🍰

04/05/2026

We hope everyone is having a nice Sunday! Praying for peace and prosperity around the world.🙏🏻

03/30/2026

Happy Monday! Taking orders for a sourdough country loaves and mozzarella rosemary loaves. Orders close tomorrow (Tuesday) at noon, pickup Wednesday evening from 5-7pm.
🍞🍞🍞

03/29/2026

Come and check out this cute Easter market at Beachaven winery!

03/27/2026

Hello everyone! It’s been a while! We got super busy with life and totally forgot to post some updates!
We’re having a double market this weekend!
First, we will be at Fort Campbell Handmade market this Saturday from 9-5!
And Sunday you can catch us at the Beachaven Easter market from 12-5!
We will have our regular favorites along with some seasonal and new goodies.☺️💛
See you guys there!🌷

03/14/2026

Flash baked goods sale!
Porch pickup at our house tomorrow, Saturday 14th from 9-5.
We will have the following:
🍞🍞🥮🥮🍪🍪🍪

Sourdough country loaf
Sourdough apple fritter
Sourdough oatmeal raisin choco chip cookies
Jams
Bread dip seasoning

Dm us for the address!💛

02/28/2026

Looking for you!

02/27/2026

Did you know this?🤓

https://www.facebook.com/share/p/1GJ2xjRwdC/?mibextid=wwXIfr

When you freeze bread, the starch molecules undergo a process called retrogradation, where they "crystallize" into Resistant Starch. Your body can’t fully digest this form of starch, so it acts more like fiber. 2026 data shows that the combination of freezing then toasting creates the most resistant starch, lowering the Glycemic Index (GI) of a standard white loaf significantly. You get the same taste with a much steadier insulin response.