Edie's Oven

06/01/2026

I never really follow a recipe.

High hydration and great flour are the foundation.

The rest is time, fermentation, and patience.

That’s what gives the dough its flavor and creates a crust that’s crisp, light, and full of character.

Exactly the way pizza should be.

— Edie’s Oven 🍕🤎

05/31/2026

This is what my friend made with my focaccia.

Breakfast pizza😍. Have a great Sunday 🌼

Now I need to try it too 🤎

05/31/2026

No exact recipe🤷🏻‍♀️😉. Just experience, great flour, and plenty of time.

Good pizza dough can’t be rushed.

That’s how you get the flavor, the texture, and that perfect crisp-yet-light crust.

Exactly the way pizza should be.

— Edie’s Oven 🍕🤎

05/30/2026

What’s actually in my bread?

Not a list of ingredients you can’t pronounce.

Just grain, water, salt, and time.

Simple doesn’t mean easy. It means choosing quality at every step — from the grain to the loaf.

— Happy Saturday, Edie’s Oven 🤎

05/27/2026

I finally started writing on Substack ✨

Not just about bread, but also about food culture, fresh flour, slow living, small business life, and the things I keep thinking about while baking.

If that sounds like something you’d enjoy, I’d love to invite you to subscribe. It’s completely free, and honestly… I can say much more there than I ever can on Instagram.

New essay is now live 🤎

— Edie’s Oven

A few thoughts about bread, memory, fermentation, and the things we slowly forgot.

05/26/2026

The simple, ordinary moments of life — baking bread, building homes, sharing meals, holding the people we love — are only possible because somewhere in history, someone chose courage over comfort and sacrifice over safety.

Today, I’m grateful for all those who gave so others could live in peace.

May we never take that for granted.

— Edie’s Oven 🇺🇸✌️🤎

05/24/2026

Inspired by one of my customers’ questions, I finally decided to create a cookie made with freshly milled heritage grains. 🤎

The first test batch turned out even better than I expected — rich brown butter, deep chocolate flavor and a delicate, buttery texture that almost reminds me of a European sable cookie.

Not your typical oversized chewy cookie.Something a little more rustic, grain-forward and deeply flavorful.

Still testing… but I think Apolonia Cookie might be here to stay😉