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Grace & Gather Ph 🌾 Grace & Gather | Artisanal Sourdough & Bakes
🥖 Flour, grace, and mindful choices
📍Bringing flavor and community together

Bake Day Update
20/09/2026

Bake Day Update

17/09/2026

That satisfying dough dump!

Turning out a fresh batch of Jalapeño Cheddar on the table. Good things take time around here, we give our dough a full 24 to 36 hours of cold fermentation to bring out the richest flavor and make it easy on your gut.

Today in unexpected sandwich pairings: Tuna & Egg Salad × Dark Chocolate Espresso Sourdough.Kat sent us these photos—cer...
10/09/2026

Today in unexpected sandwich pairings: Tuna & Egg Salad × Dark Chocolate Espresso Sourdough.

Kat sent us these photos—certified sandwich girl Karen made it using Kat’s usual tuna and egg salad recipe! When we saw it, we weren’t sure what to expect, until she messaged back: “In fairness bagay sa bread mo... and she said it’s so yummy!”

It’s quirky, it’s creative, and apparently it really works.

Are you adventurous enough to try this at home, or sticking to the classics? 😄

Thank you for sharing these photos, Kat!

Embracing Happy DetoursSourdough can be tricky, but once you get the hang of it, you realize how forgiving it actually i...
08/09/2026

Embracing Happy Detours

Sourdough can be tricky, but once you get the hang of it, you realize how forgiving it actually is. You really don’t have to let your schedule revolve entirely around the dough.

This batch was definitely not part of my normal routine. We needed to test our mixer, so I threw together a big batch of flour and water just to see how the machine was running. Right after that, some appointments came up and I had to leave the house.

Instead of stressing over the clock, I just worked with what I had:

•Saturday, 11:00 AM: Mixed flour and water to test the mixer, then put the dough in the fridge at 4°C for an 8-hour cold autolyse while I was out.

•Saturday, 7:20 PM: Got home, added peak starter.

•Saturday, 12:00 AM (Midnight): The dough still needed more time, but it was late and I wanted to sleep. I put the bins in the fridge at 3°C overnight.

•Sunday, 8:15 AM: Took the dough out, let it warm up for about an hour and a half, then divided and shaped. For some loaves, I added inclusions - dark chocolate and dried strawberries.

•Sunday, 10:45 AM: Tucked the shaped dough into the fridge at 3°C for their cold proof.

•Monday, 10:30 AM: Baked them straight from the fridge after almost 24 hours of cold re**rd.

Despite all the stops and starts, the loaves had great oven spring, blistered crusts, and an open crumb.

A couple of takeaways from this experiment:
1. Use your fridge: Cold temps slow fermentation way down. If life gets busy or you need to sleep, chilling the dough buys you time without ruining the batch.
2. Watch the dough, not the clock: Look at volume, bubbles, and how the dough feels instead of sticking to strict timers.
3. Cold dough bakes better: Scoring cold dough is much easier and gives you a cleaner cut in the oven.

Loaf Giveaway:
Since this entire batch was an experiment, I’m giving away 5 loaves today! (Heads up: these were baked yesterday and are already sliced—just pop them in the toaster and they’re good to go!)
The first 5 people to comment get a loaf (1 loaf per person).
Simply book and shoulder your courier for pickup once I confirm your comment.

Drop a comment below if you want one!

02/09/2026

Making your sourdough mornings a little easier.

To help you enjoy your bread with zero fuss, we’ve added a slicer to the bakery. It allows us to speed up prep and hand over perfectly even slices ready to pop straight into the toaster.

And just in time for our newest flavor: Cranberry Walnut Sourdough!

• Packed with cranberries and crunchy walnuts
• Sliced and ready to enjoy
• Pre-orders open on September 18

Bake Day Update
30/08/2026

Bake Day Update

Address

Don Jose
Santa Rosa
4026

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm

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