The Bread Shed Kirkland

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The Bread Shed Kirkland Cottage food bakery. šŸ„–Fresh SourdoughšŸ„– 5% total sales donated to Washington Autism Alliance & Food LifeLine. Permitted, licensed and insured.

Big thanks to everyone who placed preorders this month! It was so awesome seeing so many of you and hearing about your s...
09/19/2026

Big thanks to everyone who placed preorders this month! It was so awesome seeing so many of you and hearing about your summer adventures šŸ¤— Letā€™s do it again in October šŸŽƒ

Fri-YAY!!! First four loaves of the morning ā˜€ļø
09/18/2026

Fri-YAY!!! First four loaves of the morning ā˜€ļø

Happy Thursday! I wanted to take a moment to introduce you to my new side hustle.Somewhere over the past year, I fell he...
09/17/2026

Happy Thursday! I wanted to take a moment to introduce you to my new side hustle.

Somewhere over the past year, I fell headfirst into aromatherapy and it brought me so much peace and calm. I started making my own candles, bath bombs and shower steamers, and I fell in love with the whole process of making new scents and creations.

That eventually turned into, ā€œWaitā€¦what if I turn this into my next thing?ā€

Meet Ninman & Wright šŸ¤

Iā€™ll slowly start rolling out my new obsession, starting with coconut soy candles in some yummy fall scents. Iā€™ve been really intentional about the ingredients and materials I use, too.

Iā€™ll have my first four candles available this Friday when you come by to pick up your bakery orders: Maple Apple Bourbon, Autumn Apple Orchard, Toasted Pumpkin Spice and Honey Spiced Pear. Each candle is 8 oz ā€¢ $20 šŸ‚šŸ•Æļø

As time goes on, Iā€™ll introduce soaps, bath bombs, body lotions, bath salts and more candle scents.

And so it begins! First time baking sourdough since June šŸ„–
09/17/2026

And so it begins! First time baking sourdough since June šŸ„–

Time flies when youā€™re having fun and the bā€™ers are already here - September, Octoberā€¦! I canā€™t wait to see all of you a...
09/07/2026

Time flies when youā€™re having fun and the bā€™ers are already here - September, Octoberā€¦! I canā€™t wait to see all of you again and hear about your summer adventures.
Preorders open on Wednesday, Sept. 9th at 1:00pm and closes on Wednesday, Sept. 16th at 11:00am. Pickup will be on Friday, Sept. 18th, from 4:00pm - 6:00pm (pickup location shared after you place your order). You can place an order here: https://www.hotplate.com/thebreadshed/9a6dcceb-f6a4-4ba0-8ef8-7a3352858f65.
I also want to assure you that Iā€™m keeping a sharp eye on the various food recalls. As a cottage food baker, itā€™s something I take very seriously, as it should. Due to the ongoing investigation of the jalapeƱo recall, I will not be offering jalapeƱo cheddar focaccia this month. Even though baking to a proper temperature can kill Salmonella contamination, I would rather not take that risk. Thank you for your understanding! Looking forward to seeing you all again šŸ¤—

Guess who went down the summer vacation rabbit hole šŸ™‹ā€ā™€ļø Iā€™m so sorry for posting this so late! In May and June, we rais...
08/16/2026

Guess who went down the summer vacation rabbit hole šŸ™‹ā€ā™€ļø Iā€™m so sorry for posting this so late! In May and June, we raise $12 for Food Lifeline and $12 for Washington Autism Alliance. As always, thank you for supporting my teeny tiny bakery biz and making a difference in our community.
Iā€™ll be up and running again next month, with Sept. 18th as my next pop-up/pick-up date. Looking forward to seeing you all again and hearing about all your summer adventures!

Taking the summer to focus on other projects, but I did manage to squeeze out this Motley Crue cake that I made myself f...
07/28/2026

Taking the summer to focus on other projects, but I did manage to squeeze out this Motley Crue cake that I made myself for my birthday last week šŸ¤˜ Vanilla cake layers with cherry compote and Swiss meringue buttercream. It was a rockinā€™ good cake, Lol!

I always have people reaching out to ask what I use to bake my sourdough. Most think I use pricey Dutch ovens and are su...
07/04/2026

I always have people reaching out to ask what I use to bake my sourdough. Most think I use pricey Dutch ovens and are surprised when I share that I use these enameled roasting pans. I found them much more affordable when I started my cottage food bakery. Full disclosureā€¦I initially did use my pricey Dutch oven, and to be honest, I find that the enameledļæ¼ roasting pans work much better. I do use a cookie sheet underneath, just to ensure that they donā€™t get over baked on the bottom. ļæ¼**I do make a small commission from Amazon if you use the links I shared**

https://amzn.to/4y1GR4S

https://amzn.to/4fk5B0Q

I wanted to share this key lime pie recipe with you in case you've been tasked bringing dessert to a 4th of July celebra...
06/30/2026

I wanted to share this key lime pie recipe with you in case you've been tasked bringing dessert to a 4th of July celebration. This is a favorite at our house and it's the easiest pie you'll ever make. It's the perfect dessert for any summertime gathering or enjoy it year round (we do!). True confession, I don't use key limes. I use regular 'ol limes. But you do you! You could also swap out the limes for lemons, which I've been wanting to do forever but haven't gotten around to it. This is not my recipe. I found it years ago, somewhere deep within the internet.

2 14 ounce cans sweetened condensed milk

Ā¾ cup fresh key lime juice (or fresh regular lime juice)

Ā½ cup sour cream

1 tablespoon grated lime zest

1 (9-inch) prepared graham cracker crust (you can get a ready-made graham cracker crust at the grocery store or make your own. Recipe below).

Preheat the oven to 350 degrees.

Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.

Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.

Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.

Graham Cracker Crust

1 Ā½ cups finely ground graham cracker crumbs (About 12 full sheets)

ā…“ cup white sugar

6 tablespoons unsalted butter, melted

Ā½ teaspoon ground cinnamon (Optional)

Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a mixing bowl; mix until well blended.

Press mixture into the bottom and up the sides of a 9-inch pie plate.

Follow directions for a baked or no-bake crust (I bake mine)....

For a baked crust: Bake in a 375 degree F oven for 7 minutes. Cool before filling.

For a no-bake crust: Chill in the refrigerator for 1 hour before filling.

Thank you so much to everyone who placed preorders this week! Iā€™m forever grateful that you keep my tiny cottage food ba...
06/13/2026

Thank you so much to everyone who placed preorders this week! Iā€™m forever grateful that you keep my tiny cottage food bakery alive and well. Your support is everything ā¤ļø
I donā€™t advertise much across social mediaā€¦I donā€™t feel comfortable putting myself ā€œout thereā€ since I bake and sell from my home. Word-of-mouth is how I roll and I appreciate everyone who has sent friends and family my way. Keep ā€˜em coming!
Iā€™ll be shut down until September to keep my kitchen as cool as possible and to enjoy a bit of down time with my family. As a reminder, I donate 5% of my sales to Food Lifeline and Washington Autism Alliance. Iā€™ll post how much we raised in May/June within the next week. Thank you for choosing my bakery and supporting those in our community. I hope everyone has a fabulous summer! ā˜€ļø

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Kirkland, WA
98034

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