Bird Street Bread - Boise, Idaho

Bird Street Bread - Boise, Idaho Micro Bakery in the West Bench of Boise

Sourdough bagels are now a part of our weekly menu! These are long fermented and chewy. Took me a long while to develop ...
08/28/2026

Sourdough bagels are now a part of our weekly menu! These are long fermented and chewy. Took me a long while to develop this recipe. Hope all of my customers that ordered them this week love them just as much as I do!

-M

The loaves are in formation, ready to head out to your houses! Happy Friday!
08/07/2026

The loaves are in formation, ready to head out to your houses!

Happy Friday!

Hi 🥖🍞🥖🍞Lately I’ve been focusing my energy on creating in the kitchen, enjoying this craft for what it is, and being pre...
08/01/2026

Hi 🥖🍞🥖🍞

Lately I’ve been focusing my energy on creating in the kitchen, enjoying this craft for what it is, and being present in this season of life.

I won’t be taking on any more markets for the remainder of this year, but I’ll still be baking sourdough in small batches for my neighbors and customers and opening myself up to the possibility of taking this little business of mine in a new direction.

You can still get your hands on my bread by signing up for drop notices through the link in my bio. 🥖

Thank you for being here, for supporting me, and for following along as this business (and I) continue to grow and evolve.

Always practicing 🥖
07/09/2026

Always practicing 🥖

06/25/2026

I make myself laugh 😆

But really! Come say hello at the

We will have SO much bread! And some cookies too!

Baked this beauty today in my clay pot. I really pushed bulk fermentation on this one. The best loaves seem to live on t...
06/21/2026

Baked this beauty today in my clay pot. I really pushed bulk fermentation on this one. The best loaves seem to live on the edge of over-fermenting. 🤣🍞

73% hydration
20% starter

30 minute fermentolyse and then I pinched in salt. Followed this with 3 coil folds 30 minutes apart. This bulk fermented about 8.5 hours.

Fresh Milled Flour FridaysMade a yeast par baked pizza crust with fresh milled flour for pizza Friday. Turned out delish...
06/13/2026

Fresh Milled Flour Fridays

Made a yeast par baked pizza crust with fresh milled flour for pizza Friday. Turned out delish. Recipe is below

Makes 2 medium (12inch) pizzas

Ingredients

* 500 g fresh milled hard white wheat flour
* 350 g warm water
* 10 g salt
* 7 g instant yeast
* 15 g olive oil
* 10 g honey

Instructions

1. Mix water, yeast, and honey in a bowl.
2. Add flour, salt, and olive oil.
3. Mix until a shaggy dough forms, let sit for 15 minutes.
4. knead 5-6minutes until smooth.Cover and let rise 45 minutes (or until almost doubled)
5. Divide into 2 dough balls and rest 15–20 minutes.
6. Stretch each into a pizza crust on top parchment paper (thin).
7. bake at 450 degrees for 3-4 minutes,just until the surface is set and the bottom has a few light golden spots.
8. You can let cool completely and freeze for a convenient dinner at a later time or you can top with your favorite toppings and bake until desired doneness.

Friday Bake Day 🍫 🍞 chocolate chip sourdough loaves are a current fav in our house.
06/13/2026

Friday Bake Day 🍫 🍞 chocolate chip sourdough loaves are a current fav in our house.

06/10/2026

A little break from bread content. I’m a collector of all things vintage and finally got my hands on some copper bottom pans!!!

05/30/2026

This is what I do on my weekends off. 😆

A sourdough loaf using my vintage Schlemmertopf clay pot. The steam it creates is chefs kiss. It’s a great cost friendly option to get a bakery style loaf at home.

Address

Boise, ID
83704

Website

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