About Us
🍞🥖 Welcome to The Kneady Bakery! 🍞🥖
Hi! I’m René, the baker behind The Kneady Bakery. What began as a passion for baking sourdough bread for my husband and me has grown into a small micro-bakery dedicated to crafting fresh artisan bread for others. Every loaf is naturally leavened, slow fermented, hand-shaped and baked in small batches.
I’m excited to share my bread, jellies and jams and sourdough mixes with you! To place an order, simply fill out the order form. Our breads are baked twice a week, generally on Mondays and Wednesdays, but we will try our best to accommodate special requests.
Thank you for supporting my small business!
Note: due to Iowa cottage industry laws we are unable to ship any food products out of state.
ENJOY BREAD ONCE MORE!
We believe that bread shouldn’t be a guilty pleasure, so we try our best to make it just PURE pleasure by making sure we bake each of our products as healthy and high quality as possible. Our breads are always made fresh, never frozen!
- No preservatives
- No additives
- No artificial colors or flavors
Our Products
To view all of our current products and prices, please visit our Order Form
garlic-herb seasoning, Roma tomatoes,
rosemary and parm cheese.
Testimonials
“Some of the finest tasting sourdough I’ve had in years and the strawberry jam is perfect! It spreads really easily, not all clumpy. Appreciate what you have, thank you!” – Korey M.
“I ordered a loaf of sourdough bread and a jar of their blueberry jam, and they were both amazing. The sourdough was fresh with the perfect texture, and the blueberry jam was so flavorful that I finished the jar within 3 days of receiving it. This would be perfect to give as gift. I’ll definitely be ordering again!” – Anastasia R.
“The jam is amazing and the bread looks beautiful, thank you so much! Very yummy! – Mike G.
“I shared a loaf of your bread with my 75 year old dad who was a professional baker until he retired 10 years ago. He said it was the best sourdough bread (other than his own) he’s ever eaten! And I agree with him. Will be ordering again soon!” – Keith
FAQs
Q: What is a micro-bakery?
A: A micro-bakery is a small-scale, artisanal bakery usually operated out of a home kitchen. Micro-bakeries focus on small batches of high-quality, handcrafted baked goods—like sourdough bread or specialty pastries—and typically sell directly to the local community through subscriptions, pop-ups, or farmers’ markets.
Q: Why can’t I just order on the day I want some bread? Why do I have to pre-order?
A: The reason we ask for your orders by the Friday preceding Monday-Tuesday pickup/delivery is that the process of making sourdough bread takes anywhere from 3 to 5 days. It begins with feeding the sourdough starter with flour and water over several days so that it’s active and bubbly and ready to leaven the bread. Once the dough is mixed, it undergoes a long fermentation period followed by a longer refrigerated cold proofing stage. In my schedule the sourdough is usually ready to bake on Monday mornings.
Q. How do pickups work?
A. On the appointed day of your pickup, your sourdough bread will be bagged and ready to be picked up on the designated table inside the front door at 417 S. Main St. in Linden. Your order will be placed in a bag with your name on it. Orders must be picked up on the appointed day and time or the bread will be donated. For more information, see Q. Do you deliver? below.
Q. Do you deliver?
A. Only if you are housebound or we make previous arrangements. In the near future we will announce designated “pick up” spots and times in various locations. For example, if several people from Panora place orders, we might set a designated pick up time in the local grocery store parking lot where folks can pick up their orders between certain hours of the day.
Q. Do you ship?
A. No we do not. Also, Iowa law prohibits a micro-bakery from shipping food items out of state.
Q. How do I take care of by sourdough bread?
A. Here are some sourdough bread care tips:
- Consume within 2-3 days for optimal freshness and flavor if left on the counter.
- Store sourdough bread in a paper bag or bread box to preserve its crustiness.
- Traditional bakers’ rules tell you not to store your sourdough bread in the refrigerator as it dries it out faster; however, I personally have found that it lasts longer in the fridge than on the counter, where it can mold and go stale quicker. Plus, if you toast or microwave slices briefly, it tastes just as good as the day it was baked! Just keep it wrapped tightly in plastic or a Ziplock bag while stored in the fridge.
- Freeze portions of your bread that you want to save for later. Freeze in plastic wrap placed inside a sealed bag for up to 6 months. If slicing before freezing place parchment paper between each slice.
- Revive frozen or stale bread by sprinkling with water and heating in the over at 375°F for 5-10 minutes.
- Refresh frozen sourdough by thawing at room temperature or toasting or microwaving slices.
Contact Us
Phone: 515-661-4267
Address: 417 S. Main St., Linden IA 50146