Bleu Summit Baking Company

11/20/2025

11/05/2025

Pre-Orders for pickup tomorrow will close today at 3pm!

11/02/2025

PRE-ORDERS NOW OPEN!

Pickup Date Thursday 11/06 - 3p-7p
This week’s Special
Sausage Balls and XL Sourdough Loaves!

10/30/2025

Thanksgiving Pre-Orders will close November 25th

Thanksgiving Menu for pickup only:

Sourdough Stuffing or Cornbread Dressing Mix

Sourdough Stuffing Cornbread Dressing

Sausage Ball Platters

Sourdough Loaves & Jasper’s Very Own

Flavoured Sourdough Loaves

*Pumpkin Cinnamon Swirl

*3 Cheese

*Parmesan Garlic Herb

10/21/2025

🌿 Introducing The Garden Loaf Project! 🌿

We’re taking natural leavening to the next level — using yeast water made straight from our own garden to create beautiful, flavorful breads.
We don’t just do sourdough here! If you’ve been wanting an easier way to start your own natural leaven, follow along for tips, recipes, and step-by-step guides.

🍇 This featured loaf: our Muscadine Bread, made with wild yeast water from fresh Muscadines grown in our South Georgia garden.
Follow and the series for everything to come!

10/21/2025

IN SEARCH OF…

Website Designer:

The website is already up and running, I just need a few tweaks, and a redesign.

Photographer:

I need a reasonable priced FUN eclectic photographer for our new project. Must have attitude and understand the assignment. There’s a particular vibe I’m going for in this shoot. These photos will be for the website!

10/20/2025

Today’s Offerings!

Cookie Packs-
Marble Cookies
Double Stuffed Double chocolate Chip
Marble Bars

THANKSGIVING sourdough stuffing or dressing pan mixes!!

10/17/2025

Muscadine Yeastwater Bread Out Now!!

10/16/2025

Every summer, I love throwing a little shindig

A laid-back evening get-together filled with good food, good music, and even better company. I try to make the menu as eclectic and from-scratch as possible, because that's where the fun (and flavor) really come in.
This past summer's party was everything I hoped for — the menu was set, the playlist was curated to perfection, and all of our favorite people showed up ready to enjoy the night. Now I can't wait to host the fall version!
When it comes to planning a party, I say: make it as eclectic as you can. It keeps the vibe relaxed and gives your guests something to talk about. The more mismatched serving pieces, the better that's what makes everything feel warm, easy, and full of personality.
My style is deeply inspired by my time living in Charleston, SC while studying at the College of Charleston. (Honestly, I probably spent more time at the beach than in class — but that's a story for another day, ha!) If you ever want tips or have questions about hosting or menu planning, or in. Need of a caterer…send me a message — I love helping others create their own perfect gathering.

Here's what we served at this summer’s soirée:

Menu:
Clemson Bleu Cheese Potato Salad
Homemade Pimento Cheese (No Mayo)
Raspberry Chantilly Icing with Biscuits
Scoops Chips
Tomato & Fresh Mozzarella Salad
Sweet Tea
Fresh-from-the-Farm Blackberry Lemonade
Fresh-Squeezed Orange Juice
Pinot Grigio
Rosé
Yuengling
On the Grill:
Pork Ribs
T-Bone Steak with Homemade Chimichurri Sauce