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archer.and.oak 🌿 Building Archer & Oak from scratch

🍞 Artisan sourdough & seasonal bakes
💻 Corporate by day • Baker by night
🤍 Mom of two
📖 Follow the journey

13/06/2026

One last loaf before I leave for Asia. ✈️🥖

A few weeks ago I was struggling with flat loaves, tight crumbs, and wondering if I was ever going to figure out how to make my starter happy again…

This week felt different.

My starter is stronger, my dough is behaving better, and for the first time I feel like I’m seeing the progress I’ve been working toward.

Is it perfect? Not even close.

But that’s what this series is about.

Building Archer & Oak one loaf, one mistake, one lesson, and one small win at a time.

Today I tucked my starter into the fridge for a two-week vacation while I head across the world for work. When I get back, we’ll pick up right where we left off.

See you in two weeks, girl. 🤍





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13/06/2026

One thing I’m learning while building Archer & Oak is that every challenge has a solution… eventually. 😅

Lately my sourdough starter and I have been negotiating terms. Between Texas heat, air conditioning, and trying to get consistent activity before baking, it’s been a little more complicated than I expected.

Today’s bakery upgrade isn’t glamorous, but if it helps me make more reliable bread, it’s worth every penny.

Here’s to solving one small problem at a time. 🌿🍞





11/06/2026

The funny thing about creating a menu is that adding ideas is easy.
Taking things off the list is much harder.
Every recipe represents hours of testing, notes, adjustments, and usually a sink full of dishes. 😅
As tempting as it is to offer everything, I’m learning that a good menu isn’t about having the most options—it’s about having the right ones.
Slowly but surely, Archer & Oak is starting to take shape. 🌿
� � � �

10/06/2026

Day 8 of building Archer & Oak.

Today's test: Cherry White Chocolate Almond Scones 🍒🤍

Fresh cherries, white chocolate, toasted almonds, and sourdough discard.

Some recipes take one try.Some take ten.

This one feels close.

One of the biggest things I've learned over the last week is that building a bakery isn't just about baking. It's testing, adjusting, taking notes, and making the same recipe again until it's exactly what you want it to be.

Not every recipe will make the menu.

This one just might.

🌿 Coming soon to the Summer Menu.

One week ago, Archer & Oak only existed in my notebook.This week I:• Chose a name• Created a brand• Tested recipes• Boug...
08/06/2026

One week ago, Archer & Oak only existed in my notebook.

This week I:
• Chose a name
• Created a brand
• Tested recipes
• Bought supplies
• Started sharing the journey online
• Learned more than I expected

What surprised me most wasn’t the baking.

It was how many people connected with the process of building something from scratch.

The numbers are still small.
The bakery isn’t officially open.
I don’t have everything figured out.

But that’s kind of the point.

This isn’t a highlight reel of a finished business.
It’s a real-time look at what happens between having an idea and making it real.

Week 1 is in the books.

Week 2 already includes Cherry White Chocolate Scones, and honestly… I’m pretty excited about where this is headed. 🤍

Thanks for following along.

07/06/2026

Most bakery accounts show you the finished product.

I want to show you the whole journey.

One promise I made to myself when I started Archer & Oak was that I’d be completely transparent about what it actually costs to build a microbakery from scratch.

This week, I sat down and added up every dollar I’ve spent so far—from ingredients and packaging to props, supplies, and business expenses.

The result?

💰 Total invested so far: $213.51
💵 Total revenue so far: $0.00

And honestly? I’m okay with that.

This is Week 1.

The goal right now isn’t profit—it’s learning, testing recipes, building systems, creating content, and laying the foundation for something that can grow over time.

Every loaf, every cookie, every mistake, and every expense is part of the process.

I’ll continue sharing the numbers each week so you can follow along and see exactly what it takes to build a microbakery from the ground up.

Thanks for being here for the beginning. 💚🍞





06/06/2026

Not every bake goes according to plan. 🍞💚

This dough overproofed and wasn’t going to become the sourdough loaf I originally intended.

A few days ago I probably would have been frustrated. Instead, it became focaccia.

One thing I’m learning through this process is that not everything has to be perfect to become something good.

And honestly, after a long day, slowing down to bake was exactly what I needed.

04/06/2026

Turns out starting a bakery involves a little more than flour and water. ☕📓

Today was spent learning about Texas cottage food laws, food handler requirements, and all the behind-the-scenes pieces that have to happen before I can sell my first loaf.

Not glamorous, but every step gets Archer & Oak a little closer to becoming a reality.

What’s something you’ve learned the hard way while starting a new project?

02/06/2026

Day 3 of building Archer & Oak 🌿

Question for you:

If a bakery could only sell ONE cookie, what should it be?

🍪 Chocolate Chip
🍪 Snickerdoodle
🍪 Oatmeal Raisin
🍪 Peanut Butter
🍪 Cinnamon Roll Cookies

I’m collecting menu ideas as I build this thing from scratch. 👇

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