Ruth & Co Bakery

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Premium cottage treats lovingly baked in Waynesville, MO.
🌸 Unbleached, unenriched, and chemical free for pure, old-fashioned goodness. 🍰
💛 Weekly menu drops every Monday!
🥖 Porch pickup at The Pointe

Welcome to Ruth & Co. Bakery! 🌸 We are so happy you are here. Every treat on our menu is crafted by hand right here in W...
08/31/2026

Welcome to Ruth & Co. Bakery! 🌸
We are so happy you are here. Every treat on our menu is crafted by hand right here in Waynesville, Missouri, using pure, chemical free, non GMO flour. By choosing premium, unbleached, and completely unenriched ingredients, we keep things honest, gentle on your stomach, and clean. This is just pure, old fashioned goodness that tastes like home. 🍰
How It Works:
💛 Weekly Menu Drops: Every Monday morning!
🔗 How to Order: Click the website link pinned in the comments below to secure your treats.
🥖 Porch Pickup: Convenient pickup at The Pointe in Waynesville.

*This food is made in a home kitchen and is not inspected by the Department of State Health and Senior Services. Baked with sweet intentions and high quality ingredients.

Happy Monday! The kitchen is cleaned, the starter is fed, and the website is officially updated with this week’s bake me...
08/31/2026

Happy Monday! The kitchen is cleaned, the starter is fed, and the website is officially updated with this week’s bake menu. We’ve put together a beautiful balance of your everyday pantry favorites and some fresh, seasonal flavors. Everything is baked from scratch in small batches right here in our kitchen, so once an item sells out on the site, it’s done for the week! Head over to our website to secure your treats, and you can swing by to grab your fresh bag of goodies this Saturday.
Here is what is on the counter for this week:
From-Scratch Loaves
Classic Country Sourdough – Our simple, three-ingredient staple loaf with that perfect, deep-flavored sourdough crunch.

Roasted Garlic & Rosemary Sourdough – This week's savory special, packed with warm, mellow roasted garlic and fragrant fresh rosemary.

Soft White Sandwich Bread – Tender, sliceable, and completely free of the weird preservatives you find in the grocery store aisle.

Honey Whole Wheat – A beautiful, hearty loaf with just a touch of natural sweetness from local honey.

Breakfast & Dinner Accents

Sourdough English Muffins – Thick, chewy, and full of those perfect nooks and crannies for pooling your morning butter.

Soft Honey-Buttered Dinner Rolls – Pillowy soft, slightly sweet yeast rolls that make any weeknight dinner feel like a holiday.

The Sweet Corner

Salted Chocolate Chip Cookies – Thick and chewy with crisp edges, packed with chocolate pools and finished with a pinch of flaky sea salt.

Fudgy Espresso Brownies – Deep, dark chocolate brownies with a hint of espresso to make the chocolate flavor absolutely pop.
Our website checkout will stay open until Wednesday, or until slots fill up.
Tap the link in the comments to head to the website and place your order for Saturday pickup. What are you adding to your table this week?

Saturday mornings are for sleeping in, but Saturday afternoons are for brown butter and chocolate chips. We’ve spent the...
08/29/2026

Saturday mornings are for sleeping in, but Saturday afternoons are for brown butter and chocolate chips. We’ve spent the day testing and tweaking a classic favorite to add to next week’s pre-order slots. There’s a secret to getting that perfect texture where the edges are beautifully crisp but the center stays thick and chewy, and it might involve letting the dough rest in the fridge just long enough for the flavors to deepen. The full menu drops on Monday morning, including a fresh batch of sourdough English muffins for your breakfast routines and a few cozy treats like these.
Drop a 🍪 in the comments if your weekend needs a little chocolate.

If you’ve ever stopped by to grab a loaf, you might not realize that the bread was actually started days before you held...
08/28/2026

If you’ve ever stopped by to grab a loaf, you might not realize that the bread was actually started days before you held it. Real sourdough can’t be rushed.
We don’t use commercial yeast to force the dough to rise in an hour. Instead, we rely entirely on our wild yeast starter.
Day one is all about feeding the starter and letting it get active. Day two is when we mix the flour, water, and salt, shape the loaves by hand, and put them into the refrigerator. They sit in the cold for 24 hours. This slow, cold fermentation is where the magic happens, it breaks down the gluten, making the bread much easier on your stomach, and develops that classic, complex sourdough flavor. Finally, day three is bake day.
It’s a long process, and it means our kitchen is constantly full of flour, proofing baskets, and timers. But when you cut into a slice and taste the difference that time makes, you realize some things just shouldn't be fast.
Have you ever tried baking your own sourdough at home, or do you prefer to leave the three-day process to someone else?

There is a very specific moment on dough day when the entire kitchen changes. It’s right when the roasted garlic and fre...
08/27/2026

There is a very specific moment on dough day when the entire kitchen changes. It’s right when the roasted garlic and fresh rosemary get folded into the sourdough. The warmth of the dough hits those herbs, and suddenly it smells less like a workspace and more like Sunday dinner at grandma’s house. We are introducing a brand new savory special to the rotation for next week, and it pairs beautifully with an evening bowl of soup or just a thick layer of salted butter. Keep an eye out this Monday, slots are pretty limited, and this one is going to be a favorite.
Are you a savory bread fan, or do you lean more toward the sweet breakfast loaves?

When you walk down the baking aisle, it’s easy to grab whichever bag of white flour is on sale. But if you look closely,...
08/26/2026

When you walk down the baking aisle, it’s easy to grab whichever bag of white flour is on sale. But if you look closely, you’ll see two main choices: bleached and unbleached. The difference isn't just about the color.
Bleached flour is treated with chemicals like chlorine gas or benzoyl peroxide to speed up the whitening process. This alters the starch and protein structure, which can make the flour behave a bit differently in your dough. Unbleached flour ages naturally over time. It keeps a very slight off-white or creamy color, and more importantly, it keeps its natural protein structure intact. That protein is exactly what gives bread its structure, chew, and that beautiful rise. That’s why we only use unbleached flour here. It takes a little longer to age, but keeping chemicals out of our bread and keeping the natural strength of the grain is always worth.
Save this post for the next time you're stocking up your pantry.

Let's talk about the crust for a second. When a loaf comes out of the oven with those deep, dark, almost-blistered spots...
08/25/2026

Let's talk about the crust for a second. When a loaf comes out of the oven with those deep, dark, almost-blistered spots, my heart skips a beat. That dark color means the starches in the flour have caramelized, and it gives the bread this incredible, rich flavor that you just can't get any other way. But I know not everyone looks at a dark loaf and sees perfection. Some people see "burnt." Where do you land on this? Do you go for the deepest, darkest crust you can find, or are you looking for a soft, golden-yellow slice?
Be honest, are you team deep-crunchy crust or team soft-and-golden?

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Fort Leonard Wood, MO

Telephone

+14172132642

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