FAQs
Q: How long does your bread stay fresh?
A: The bread will keep well (in a bag on a counter or bread drawer) for about five days. There are no preservatives in our bread so it's best eaten within a few days when it's the most fresh. You can add a few days to the life of the bread by keeping it the refrigerator. The bread can also be frozen and saved for later use.
Q: What method of payment do you accept?
A: We accept cash (small bills and exact change appreciated) as well as all major credit cards. We also now accept contactless pay, like Apple Pay and Android Pay!
Q: I was not satisfied with my bread. Can I get a refund?
A: You will always be satisfied with the bread! (But if you're not, please contact us.) ((But you won't have to.))
Q: What kind of flour do you use?
A: We only bake with organic flour when possible. Our flour of choice is King Arthur Flour (KAF). King Arthur Flour is certified US grown and never bleached or bromated. We also bake breads with einkorn flour. We proudly use Young Living Whole Grain Einkorn Flour (grown in France) and Jovial All-Purpose Organic Einkorn Flour (grown in Italy).
Q: You label your bread as organic. Are all the ingredients organic?
A: Not all of our ingredients are organic, but we use organic whenever possible, including organic flour, milk, oats and grains, filtered water, and local farm fresh eggs, honey, and fruit. We think it's important to support local agriculture, and many of our ingredients come from farms in Howard County including TLV Tree Farm, Larriland Farm and Bowling Green Cheese. All of our ingredients will be clearly labeled on each loaf of bread.
Q: Are your breads Vegan?
A: Some of our breads are naturally Vegan, and others, like the Banana bread and Oatmeal Bread, include milk and/or eggs.
Q: Do you make gluten free bread?
A: Not at this time.
Q: Do you sell bread in the offseason?
A: The state of Maryland Cottage Food Laws were just updated last year to allow cottage food businesses to deliver their goods. We would like to take advantage of this opportunity, so, stay tuned!!!
A: The bread will keep well (in a bag on a counter or bread drawer) for about five days. There are no preservatives in our bread so it's best eaten within a few days when it's the most fresh. You can add a few days to the life of the bread by keeping it the refrigerator. The bread can also be frozen and saved for later use.
Q: What method of payment do you accept?
A: We accept cash (small bills and exact change appreciated) as well as all major credit cards. We also now accept contactless pay, like Apple Pay and Android Pay!
Q: I was not satisfied with my bread. Can I get a refund?
A: You will always be satisfied with the bread! (But if you're not, please contact us.) ((But you won't have to.))
Q: What kind of flour do you use?
A: We only bake with organic flour when possible. Our flour of choice is King Arthur Flour (KAF). King Arthur Flour is certified US grown and never bleached or bromated. We also bake breads with einkorn flour. We proudly use Young Living Whole Grain Einkorn Flour (grown in France) and Jovial All-Purpose Organic Einkorn Flour (grown in Italy).
Q: You label your bread as organic. Are all the ingredients organic?
A: Not all of our ingredients are organic, but we use organic whenever possible, including organic flour, milk, oats and grains, filtered water, and local farm fresh eggs, honey, and fruit. We think it's important to support local agriculture, and many of our ingredients come from farms in Howard County including TLV Tree Farm, Larriland Farm and Bowling Green Cheese. All of our ingredients will be clearly labeled on each loaf of bread.
Q: Are your breads Vegan?
A: Some of our breads are naturally Vegan, and others, like the Banana bread and Oatmeal Bread, include milk and/or eggs.
Q: Do you make gluten free bread?
A: Not at this time.
Q: Do you sell bread in the offseason?
A: The state of Maryland Cottage Food Laws were just updated last year to allow cottage food businesses to deliver their goods. We would like to take advantage of this opportunity, so, stay tuned!!!