Earthen Belly Bakery

04/23/2026

Warmed one of these up for lunch today and it was SO GOOD! 9/10

I microwaved in the parchment paper for 2 minutes. The moisture from the egg was enough to keep the bread soft. The crust of the bread was a little tough and chewy from being dried out and then rewarmed, but overall I like these even more than the personal pizzas. I will definitely be keeping this food prep recipe in mind for any extra everything bagel loafs in the future.

04/21/2026

Leftover Everything bagel loaves for frozen breakfast sandwiches!

I had originally planned to prep breakfast sandwiches with English muffins, but we love the everything bagel loaf so I decided to save myself the money and trip to the store and just make the sandwiches with this bread.

I sliced the everything bagel loaf about 1/2”, made sheet pan scrambled eggs with cheese, a sheet pan of bacon and allowed it all to cool completely. I layered the sheet egg and bacon together between the bread and wrapped each sandwich in a piece of parchment paper, stored in a freezer bag and put in the freezer.

To reheat: microwave in parchment paper (or wrapped in a wet paper towel) for 2-3 minutes. Optional: finish in air fryer at 350 to crisp up a bit.

Reminder: anytime you’re working with sourdough bread that’s past its prime (2-3 days) - it is ideal to add moisture back into the bread when reheating or the bread will end up very rubbery. Misting the bread or wrapping in a wet paper towel will push moisture back into the bread and revive the crumb.

04/21/2026

04/21/2026

How I used my overproduced sourdough for post-partum meal prep:

Lunch prep = personal pizzas

I used 3-4 loaves of classic sourdough sliced into about 1” pieces. Coated them with a meat sauce, topped with cheese and pepperoni and then baked for 10 minutes at 350 to melt everything together. I let them cool completely and then filed them into a Tupperware for freezing.

To reheat: I popped 2 frozen pizzas in the air fryer for 8 minutes at 350.

Final thoughts: I loved these and I think my family will go through them pretty easily. My husband likes to skip lunch and come home looking for something that’s not quite a meal, but a bit more than a snack and he was a huge fan of these.

What I’d do differently next time: in the future I would reheat using a wet paper towel and the microwave, and then pop in the air fryer to crisp up a bit (if you want) - the air fryer alone dried out the sourdough and the pizza was crunchier and drier than I’d like it to be. I would also probably drop the temp on the air fryer to 300-325. You could probably offset the drying issue if you used a thinner pizzas sauce with a heavy hand and let it soak into the bread quite a bit before baking.

Overall 8/10 - pretty easy to do and it could be a fun summer lunch for kiddos to build their own pizzas 🙂 I would just prioritize adding some moisture back into the bread before final baking of the pizzas.

04/19/2026

SOOOOO much sourdough left from yesterday rainy festival!

I over prepped with hopes of lots of sells and we did really well considering the heavy rain ALL DAY, but I still have more bread than we can eat before it’s garbage.

Every vendor knows that over prepping “perishable” items is a big stressor and kind of a defeating feeling.

BUT!!! if you’ve seen me out and about at the farmers market then you know I’m only 2 seconds away from having my baby boy come into the world - so this over production is actually an exciting experiment.

I love to bake, but I also love to cook! I’ve been slowly preparing homemade freezer meals for my family to have while I’m freshly post partum, and I’m going to see how many ways I can use this bread to help me reach my goal of feeding my family homemade meals while I’m resting and recovering.

I get lots of questions about how to freeze and save sourdough since the loaves are so large, and believe it or not - I have NEVER tried it myself.

I love to bake, but my family is not a family who just snacks on bread in general, so I’m gonna keep you guys posted on the creative ways I plan to use this bread so my hard work doesn’t go to waste AND it may give you guys some ideas on how to store and use your left over bread when you’re tired of eating it by the slice. 😉

04/18/2026

We have been fighting rain all morning, but we are still set up and hoping the sky clears soon!

Despite the weather struggles, we’ve sold enough to compress from 3 tables down to 2 tables.

Still plenty of sourdough, banana nut bread, jalapeño cheddar breads, and various treats to choose from

04/18/2026

If you’re looking for Earthen Belly Bakery this morning- we are set up right in the middle of the Bluebonnet river 🥰

04/17/2026

Bake day photoshoot 📸

Ramping up production has posed some new challenges today, but the bread is gonna make it 🥳

04/17/2026

Busy bake day calls for a 5:00 am alarm 🥱

Earthen Belly will be set up at the farmers market from 8:00 am - 6:00 pm for the Annual Ennis Bluebonnet festival on Saturday April 18th!

Oven is on now for a lonnnnnng bake of sourdough loaves. We sold out of sourdough very early last Saturday, I ramped up production as much as possible for this week - but as some of you know sourdough is very labor and time intensive, so quantity is still pretty limited. Be sure to get there early to secure one. Samples will be available if you’re unsure about sourdough, (or if you’ve been scared away by getting a bad loaf from someone in the past 😉)

Other items you’ll see on the table this week:

• glazed Raspberry jam foccacia squares
• garlic and rosemary foccacia squares
• salted caramel blondies
• cinnamon raisin bread
• white chocolate cranberry oatmeal cookies
• browned butter chocolate chip cookies
• mini and full sized flavored quick breads
• walk and dip “cinna-bites” (in place of cinnamon rolls for the festival)
• strawberry shortcake cake-pops

Opening week was a lot of fun, and we will be welcoming another little one to our family in the next couple of weeks - so the BlueBonnet festival will be your last chance to try some of these items before I take a little break in the month of May 😊

04/11/2026

First farmers market was a hit!

We came with a very small stash just to see what people gravitated towards and we left pretty much empty handed. The husband had one cinnamon roll to take back home, and we have a cinnamon raisin swirl loaf to turn into French toast for Sunday morning breakfast 😮‍💨.

Best sellers of the day: classic sourdough, Everything bagel sourdough, and whipped vanilla bean honey spread.

The environment was very fun and everyone was incredibly friendly 🥰 thanks Downtown Ennis Bluebonnet Market for welcoming us to our first season!

Each new event is a learning experience and I’m antsy to see the turnout for Bluebonnet festival weekend.

(Had to snap a picture of my trippy chalk board sign after the rain hit 😵‍💫)