You can click on the “order bread” button on this website and order bread via this form. You can indicate the number of loaves in the comment section. Or you can go to my facebook page and write me a message. Either works!

I am baking twice a week (Wednesdays and Saturdays), but if you have a special request, we can certainly talk!

I prefer cash, but I also accept Cashapp, Zelle or Paypal payments.

I have moved away from using European flour for the simple reason of availability in the United States. However, for instance, a customer of mine is grain-free and she started eating my bread and has reported that it isn’t bothering her at all. This experience is backed by several other people with a gluten sensitivity.

Wheat has been hybridized all over the world, in some places more aggressively than in others. There are more factors that influence the digestibility of bread and I have found this article an interesting read. Another interesting fact is that Europe imports a lot of American wheat, so the likelihood that Europeans also eat American Wheat is very high. Also, there is no statistical evidence in differing incidents of celiac disease/gluten sensitivity on both continents. To me this means, that the main difference lies in the way a bread is produced, and in the additives that are in commercial bread that often don’t need to be indicated on the label.

A preferment is using some of the total flour and water amount of the bread, mixing it and letting it sit at least 12hs before mixing the final dough. This develops flavor in the dough and also starts a breakdown of some of the gluten, and thus creates a bread that is more easily digestible. Long fermentation has the same effect such as in Sourdough or as I am making in yeasted long-ferment bread. Breads with a preferment also generally keep longer.
I also add a Pate Fermenté (French for fermented dough) to the Peasant Bread. It acts similar like a sourdough starter in that it adds complexity to the flavor, as well as added health benefits.

That is a tricky one! Best advice: eat it!
Contrary to common practice, bread stored in the refrigerator will actually age faster than when stored outside the fridge. To prevent drying out, the easiest method is to have it stored in a ziplock bag. However, that will cause the crust to become soft because it is acquiring the moisture from the crumb. If not stored in a bag, the bread will dry out in a couple of days. If you know in advance that you won’t eat the whole bread at once, I recommend slicing the bread and freezing whatever you don’t eat right away and take it out slice by slice as needed. Make sure you get as much air out of the ziplock bag as you can to prevent freezer burn (try closing the bag as much as possible, leaving a small opening for a straw and then sucking the air out to create somewhat of a vacuum).

My breads are made with simple ingredients and without preservatives. So it won’t display the keeping abilities of commercial bread.  How long a bread will keep depends on the type of bread.

As a general rule, enriched breads are keeping longer due to the fact that they contain fats which keep a bread from drying out. These are the Sunday Bread and the Whole Wheat Sandwich bread.

Lean breads using a preferment (such as a poolish or biga) or longer fermentation usually keep about 2-4 days. Those would be the Gluten Free and the Peasant Bread.