Bread & Butter Bakehouse

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Bread & Butter Bakehouse In-home micro-bakery located in Lawrenceville, GA
(non-gmo & organic ingredients)
Owner- Jenna Tasch

Pre-order only. Pick-ups Wednesday’s 2-6pm.

New menu drop every Sunday. Sign up for HotPlate notification. https://www.hotplate.com/breadbutterbake

Bread, cookies and scones will be available!
10/03/2026

Bread, cookies and scones will be available!

09/09/2026

A loaf of sourdough might look simple when you pick it up… but there’s a LOT that happens before it ever makes it into your hands. 🍞

Feeding starter. Mixing. Fermenting. Folding. Shaping. Proofing. Scoring. Baking. Cooling. Packaging.

And then doing it all over again. 😂

Every loaf from Bread & Butter Bakehouse is made by hand, in small batches, and baked fresh for my customers.

So thank you for choosing a loaf from my little bakery. 🤎

It means more than you probably realize.

Have you seen this month’s new flavor?Ordering for 9/9 is open!
09/01/2026

Have you seen this month’s new flavor?

Ordering for 9/9 is open!

08/29/2026

WILL IT MAKE THE MENU? 👀

I’m testing a new recipe to see if it deserves a spot on the Bread & Butter Bakehouse menu!

Some recipes are instant favorites… and some need a little more work. 🤎

Follow along, watch the taste test, and let me know: would YOU want to see this on the menu? 👇

What are grabbing this week?
08/19/2026

What are grabbing this week?

08/17/2026

I wish I’d learned this sooner. 🤍

For the longest time, I thought knowing when my dough was done fermenting meant watching the clock.

But sourdough doesn’t really work that way.

One of the biggest things that helped me was learning to pay attention to dough temperature. Warmer dough generally ferments faster, while cooler dough takes longer—and knowing the temperature gives me a much better idea of what to expect.

I still look at the dough itself, too. The bubbles, the rise, the texture, the way it feels. The temperature is just one more tool to help take some of the guesswork out.

I’ve learned a lot of these things the hard way while building this little home bakery, and I’m hoping I can save you some of that trial and error along the way. 🥖

Save this for your next sourdough bake, and tell me:

What’s one sourdough question you’ve been trying to figure out?

I’ll see you back at the bakehouse. 🤍

08/11/2026

Tuesday = dough day around here 🍞🤎

While everyone else is thinking about getting through the week, I’m over here mixing, folding, shaping, and getting tomorrow’s orders ready.

There’s something about seeing a kitchen full of sourdough dough that never gets old.

Tomorrow’s menu goes live, so if you’ve been waiting for your next loaf… keep an eye out 👀

What flavor should make an appearance this week?

08/07/2026

Some mornings start earlier than others. In order to be making these cinnamon rolls fresh for market, I have to get up early to start the dough process anywhere from 4-5am.

This week’s menu is fresh from the oven and ready for your table. 🤍Everything is baked in small batches right here at Br...
08/05/2026

This week’s menu is fresh from the oven and ready for your table. 🤍

Everything is baked in small batches right here at Bread & Butter Bakehouse, using simple ingredients, time, and a whole lot of care.

Whether you’re picking up your weekly sourdough, trying a new seasonal favorite, or treating your family to something sweet, I’d love to bake for you.

Orders are open now through Sunday evening, and Wednesday pickup is available.

What are you bringing home this week? 🍞

08/04/2026

I wish someone had told me this when I first started baking sourdough. 🤍

For the longest time, I relied almost entirely on the clock, wondering if my dough was ready.

Learning how dough temperature affects fermentation changed everything.

Now, instead of guessing, I have a much better starting point—and baking feels so much more predictable.

Remember, temperature is a guide, not the whole story. I still pay attention to how the dough looks and feels, but using both together has made a world of difference.
I hope this little tip makes your next bake feel a little less intimidating.

What’s one sourdough topic you’d like me to cover next in Bread School?

Address

Lawrenceville, GA
30043

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