Heritage Bread Texas

Heritage Bread Texas Naturally leavened, fresh artisan bread. Made with texas grains. Baking and pickups every week 💛

05/20/2025

To my loyal and amazing customers:
I will be out of town this week and next! Bread baking and pickups will resume the week of June 2! Thank you all!!!!

This weekend was busy with end of the year performances, but we managed to squeeze in a little bagel experiment...If we ...
05/06/2025

This weekend was busy with end of the year performances, but we managed to squeeze in a little bagel experiment...If we get similar results with our next few tries, these babies will be ready to order and enjoy!

We have felt SO much gratitude for our wonderful customers. This week especially. We love baking for you. We love knowin...
05/05/2025

We have felt SO much gratitude for our wonderful customers. This week especially. We love baking for you. We love knowing you have fresh bread in your homes. We love and appreciate that you come back to us. I wish I had the time to thank each of you individually. But until I make that time, please know that we are so so thankful to you.

One of my favorite parts of my bake days is getting to see the first sunlight while my house is still quiet and it smell...
05/01/2025

One of my favorite parts of my bake days is getting to see the first sunlight while my house is still quiet and it smells like bread. The bagels were showing off in that sunrise, too. 💛💛💛

This was my little experiment from last weekend. Think country loaf but in a roll. Kind of ciabatta. Kind of hard roll. ...
04/26/2025

This was my little experiment from last weekend. Think country loaf but in a roll. Kind of ciabatta. Kind of hard roll. Kind of delicious.

This has been a project that’s been on my back burner for awhile and I finally got around to another try. This is a 50% ...
03/17/2025

This has been a project that’s been on my back burner for awhile and I finally got around to another try. This is a 50% whole grain loaf…so 50% of the flour is the whole grain…bran, germ, and endosperm. And the flavor is hearty and full. I have books about whole grains but I only ever feel like I truly learn when I’ve got my hands in the dough. Thank you, farmers, for making life so delicious.

Started this possible 5 day project…it’s a double fermented pumpernickel (a recipe from Chad Robertson). Yesterday I mil...
02/18/2025

Started this possible 5 day project…it’s a double fermented pumpernickel (a recipe from Chad Robertson). Yesterday I milled the rye berries and soaked them and added starter. As soon as they’re ready, they’ll be mixed with organic Central Milling flour and our locally grown and milled wheat flour…we will add a touch of molasses and salt and with lots of time and love, it will turn into a delicious loaf!

We didn’t do the farmers market this weekend, so in between raking up bags of leaves, I tried a new recipe for cinnamon ...
02/16/2025

We didn’t do the farmers market this weekend, so in between raking up bags of leaves, I tried a new recipe for cinnamon twists (delicious, but the twisting technique needs some work) and a 50/50 whole grain bread with a new flour I wanted to test. (We are still die hard Revival Mill fans over here…I just wanted to test new flavors).
What should we test next???? I’m leaning toward a purple barley bread or a whole grain pumpernickel.

02/14/2025

I hope those of you who started following this page are still there! I’m going to be honest…social media is not my strength. You’ll never see me do a Tik tok dance, pretty sure one of my background pictures is me pregnant with my first child (who is now 11), and I actually had to google how to get this gif on here. Social media has never really mattered to me. Until recently. I care about all of the people that support and are interested in my business and I think by using it I can show gratitude to those who have shown me such kindness. I really, truly, genuinely care about every order, every follow, every like, every review. And I’m coming to realize how significant a fresh loaf of bread can be in a persons life.
So…I’m going to do better. I’m going to do better at keeping my people up to date with what we are baking and when our bake days are, and I’m going to do better at connecting. It’s been easy to hide in my kitchen, but I need to show a little more gratitude to those who are cheering me on or who are even curious about what I do. I love you, and thank you for hanging in there with me. 💛💛💛

Sometimes my kids are just begging me for something other than sourdough…so we made this cozy cinnamon raisin oat loaf. ...
11/10/2024

Sometimes my kids are just begging me for something other than sourdough…so we made this cozy cinnamon raisin oat loaf. I thought I hated raisins. Turns out, they’re pretty great.

For those of you who planned on us being at the market today, I am so sorry we weren’t able to be there. We were plannin...
11/02/2024

For those of you who planned on us being at the market today, I am so sorry we weren’t able to be there. We were planning on it, had everything baked, and were ready to go but some unforeseen circumstances came up. I’m so sorry! I will be baking this week for pickups! We are SO grateful to you that you continue to come back to us!

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Lubbock, TX
79424

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