We bake in small batches. They sell out fast. Subscribers get the first text — usually a day before everyone else — so you never miss a fresh batch or a limited flavor.
Two fields. Thirty seconds. We'll send a welcome text so you know it worked.
No newsletters. No promos from partners. Just short texts when bread is going in or coming out of the oven.
Drop your name and number above. Welcome text arrives in seconds.
Dough goes together the night before. Long, slow, cold ferment — 24–36 hours.
"Cinnamon Crunch & Everything going in the oven. Reply to hold yours."
Address goes out with confirmation. Pay at pickup. Still warm if you're quick.
We're a cottage bakery. That means one oven, a small kitchen, and bake days instead of daily store hours. The text list isn't a marketing gimmick — it's literally how we let people know when bread exists.
Most weeks we send one to three texts. That's it. When the oven is scheduled, and sometimes a "last few left" message at the end. Unsubscribe any time — just reply STOP.
