Fair question! Every loaf is made completely by hand — from mixing and shaping to baking and packaging — using high-quality, simple ingredients with no shortcuts. I use unbleached flours, filtered water, and sea salt, and I let the dough ferment slowly over 24+ hours to develop flavor and gut-friendly qualities you just don’t get with store-bought bread. Unlike mass-produced loaves, this isn’t bread from a factory line. It’s small-batch, from-scratch, and made with care — and that time and quality come through in every slice. You’re not just buying bread; you’re supporting a real person baking real food for real people (you!).

Nope — I don’t bake daily. I run a micro-bakery, which means I bake in small batches, after my 9 to 5, the night before a bread drop. Everything is made to order so it’s as fresh as possible and nothing goes to waste. Pre-ordering helps me plan how much dough to mix, how many loaves to shape, and how much sleep I’ll probably lose (kidding… kind of). It also means you're getting something baked just for you — not something that’s been sitting around on a shelf. Want a heads up when the next bread drop is live? Click “Never Miss a Sale” on my Hotplate page!

Totally fair question. Sourdough is a living, breathing process — no two bakes are ever exactly the same, and that’s part of the charm (and sometimes the challenge). Taste and texture can vary from what you're used to, especially if your go-to is the soft, store-bought kind. If something wasn’t what you expected or didn’t quite hit the spot, I’d love to know. Every loaf is handmade, and your feedback helps me learn and improve. Just shoot me a message in the chat — I’m always happy to talk bread, troubleshoot, or make it right.

Short answer: Hotplate makes things way easier on the back end so I can focus on the actual baking. It helps me manage pre-orders, set weekly limits, track inventory, and handle payments — all in one spot. As a one-woman micro-bakery, that kind of organization is a game changer. Plus, it keeps things simple for you too: just click, order, and pick up. I’ll always link to the current bread drop from this site, so you’re never more than a click away from your next loaf.

Totally fair question. Hotplate charges a small service and payment fee at checkout (usually around $1–2) — that goes directly to them, not me. It helps cover the platform’s costs so small businesses like mine can use their tools without a big monthly subscription. Think of it like tipping your barista, but for the system that lets you easily pre-order bread from your phone in your pajamas. I know fees aren’t fun, but Hotplate helps me stay organized and gives you a smoother experience all around.

Glad you asked. Naturally leavened with wild yeast and lactic acid bacteria, sourdough isn’t just delicious — it’s a little easier on your gut too. The long fermentation process helps break down gluten and phytic acid, which may make it more digestible than conventional bread. Plus, no commercial yeast, no preservatives, and no fluff (literally or figuratively).

At its core, sourdough is made with just three ingredients: flour, water, and salt. Instead of using commercial yeast, I use a sourdough starter — a live culture of wild yeast and bacteria — to naturally ferment the dough. It’s a slow, hands-on process that usually takes 24+ hours from start to bake. Basically, it’s bread that takes its time — and is better for it.

It can be! Sourdough’s long fermentation process helps break down some of the gluten and makes nutrients like iron, magnesium, and zinc easier for your body to absorb. It’s also often lower on the glycemic index and easier to digest for some people — especially when made the slow, traditional way (like I do). It also doesn't contain the preservatives and additives that you typically see in store bought breads.

Nope — sourdough is still made with wheat, so it’s not gluten-free. But the fermentation process can reduce gluten content and make it more tolerable for some folks with mild sensitivities. If you have celiac disease or a serious allergy, sourdough still isn’t safe to eat.

That signature sourdough flavor comes from the natural acidsproduced during fermentation — mostly lactic acid (think yogurt) and a little acetic acid (like vinegar). The longer the dough ferments, the more developed that flavor becomes. It’s tangy, complex, and totally craveable.

Each loaf is mixed, shaped, and baked by hand — not by machines. The process takes time (usually 24+ hours), but that’s what creates the flavor, crust, and texture people love about true sourdough. It's the difference between something made for you and something made for a shelf.

Not exactly. Most store-bought “sourdough” is made quickly using commercial yeast and additives to mimic sourdough flavor. My loaves ferment slowly with wild yeast, using just flour, water, and salt — no shortcuts, no preservatives, and a whole lot more character.

Nope — I bake in small batches after my 9 to5 the night before a bread drop so everything is as fresh as possible. I only bake what's been ordered. That’s why pre-ordering is the way to go. Want first dibs? Click “Never Miss a Sale” on my Hotplate page to get notified.

First, take a moment to admire that crust — you earned it. Then, resist the urge to cut into it right away. If it’s still warm, let it cool completely so the inside sets properly (cutting too early = gummy center). Once it’s cooled, slice, toast, butter, dip, or devour however you like. I recommend toasting it! It’s especially helpful for folks trying sourdough for the first time who might expect the squishier feel of store-bought sandwich bread. This isn’t that — it’s real bread with real texture, and toasting helps it shine.

You don’t have to — but I highly recommend it. Sourdough has a heartier crust and a chewier crumb than most commercial breads, so it won’t feel like your go-to sandwich loaf straight out of the bag. That’s because it's naturally leavened and made without preservatives or dough conditioners, giving it a denser, more rustic texture. Toasting brings out the best in it — the crust crisps up beautifully, the crumb softens just enough, and the subtle tang from the fermentation gets just a little more pronounced. Whether you're slathering it with butter, piling on toppings, or building the world’s best grilled cheese, a quick toast takes it from good to unforgettable.

At room temperature, your loaf will be happiest for 2–3 days. After that, it’s still good, just a bit past its prime. Freeze what you won’t eat right away to keep it fresh longer (more on that below).

Skip the plastic bag — that’s how crusts get rubbery. Instead: Store cut side down on a wooden board Or use bread box to keep the crust crispy and the inside soft A paper bag works as well, and will soften the crispy crust - making it a little easier to cut and chew. If you're not finishing it within a few days, freeze it.

Yep! It freezes like a champ. Slice it first, pop it into a freezer-safe bag, and it’ll keep for up to 6 months. That way, you can grab a slice whenever the craving hits.

Stale bread? Sprinkle with a little water and heat at 375°F for 5–10 minutes. Frozen bread? Let it thaw at room temp or toast slices straight from the freezer on the defrost setting. Boom — warm, crusty magic.

Nope! The fridge will dry your bread out faster than you can say “sourdough.” Stick to room temp or the freezer to keep it happy.