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-Wednesday 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 or Wednesday 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 | Contact Form | Address: 417 S. Main St., Linden IA 50146