Fire & Flour

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Fire & Flour Fire & Flour is a sourdough microbakery located in Lynnfield, MA.

You’ve seen this fridge approximately 937 times in my videos 😂 and one of the questions I get over and over again is how...
10/09/2026

You’ve seen this fridge approximately 937 times in my videos 😂 and one of the questions I get over and over again is how we built the custom shelving.

So I finally put it all in one place.

My Custom Dough Fridge Shelving Guide walks you through exactly how I turned a regular upright fridge into the high-capacity dough fridge I use in my microbakery. From materials and measurements to installation, product links, and everything I learned along the way.

The measurements are based on my Insignia 21 cu. ft. upright fridge, but the same process can be adapted to other refrigerators by adjusting your measurements and shelf placement.

Because when you’re scaling a microbakery, fridge space can become a serious bottleneck. And sometimes, the solution isn’t another fridge. It’s making better use of the space you already have.

Comment FRIDGE and I’ll send you the link! 🤎

10/08/2026

If you’ve ever seen my dough fridge and wondered about the custom shelving… this one’s for you. 👀

I’ve gotten SO many questions about these shelves over the past year… where I got everything, how we installed them, measurements, materials… all of it. So I finally put the entire process in one place.

The Fire & Flour Dough Fridge Guide launches this Friday! 🤎

Complete shopping list with links, measurements, step-by-step installation instructions + everything I learned along the way.

My measurements are based on my specific upright fridge, but the process can be adapted to other upright refrigerators too.

If maximizing your dough fridge space has been on your microbakery to-do list, Friday’s the day! 👀

10/04/2026

Apparently this mixer was meant to find its way back to me!

The 8.4-quart size fills such a specific gap in my bakery…small enough for recipe testing and home baking, but with enough capacity to step right into microbakery production for things like frostings, glazes, and smaller-batch prep that don’t warrant pulling out my 30- or 50-quart mixers.

And if you’ve had your eye on the ZACME, October 6th & 7th is the time to grab it 👀

For Amazon Prime members, the ZACME 8.4-quart mixer will be on sale for $365, down from $500.

Comment MIXER and I’ll send the link + all the sale details straight to your inbox! 🤎

*Mixer gifted by ZACME.

A few snapshots from the bakery lately 🍂Fall baking is in full swing and I’m loving it! Give me all the pumpkin, maple, ...
10/03/2026

A few snapshots from the bakery lately 🍂

Fall baking is in full swing and I’m loving it! Give me all the pumpkin, maple, cinnamon and cozy flavors for the foreseeable future.

And as always, a big thank you to everyone who continues to order week after week. I get to make a lot of bread (and a lot of scones) because you guys keep showing up for Fire & Flour, and I’m incredibly grateful for that. 🤎

Onto another week!

09/30/2026

I’m still pretty new to the scone game, but after sharing a few clips lately, I’ve had quite a few people ask about my process. So here it is! This is one of two batches I made this week…60 sourdough scones, from mixing to freezing.

This is what’s working for me so far, but I know there are some seasoned scone bakers around here 👀 If you see anything you’d do differently or have any tips that have made your scones better or your process more efficient, I’m all ears!

Always learning and always looking for ways to make the process better 🤎

09/26/2026

After 2.5 years of running a microbakery, I’ve learned one thing: if a process causes me pain and suffering every single time I do it, it’s not staying on the menu.

There are items I’ve put off adding because I’ve done my research and already know where the bottleneck is going to be.

For scones? It was grating all. that. butter. 🧈

So before I committed to making 100+ scones at a time, I needed to figure out how to eliminate that part of the process.

Enter: the electric butter grater.

I showed this little guy for approximately 2 seconds in my Dough Day reel last week and got SO many messages asking where I got it, so apparently I’m not the only one who hates grating butter. 😂

Comment GRATER and I’ll send it your way!

09/24/2026

Jalapeño cheddar is probably the loaf I get the most questions about 🌶️🧀

And I get it, it can be a tricky one to nail. So here are a few quick answers to the questions that come up every time I show this dough in action.

The biggest thing I’ve learned? If your dough turns into a wet, sticky mess once those jalapeños go in, don’t be afraid to pull back on the hydration. There’s already plenty of extra moisture in those jalapeños.

Save this one for your next jalapeño cheddar bake 🤎

09/18/2026

I absolutely LOVE my Estella mixer and still think it’s one of the best bangs for your buck when it comes to commercial mixers. 🙌🏼

BUT… I’ve run into this issue a few times now where the safety sensor doesn’t engage when I lower the shield, leaving me with a mixer that refuses to start. And on dough day, we simply do not have time for that. 🫠

So, in true Fire & Flour fashion, I improvised. A zip tie later, and we were back in business. 😂🔧

Anyone else with an Estella run into this issue?!

09/17/2026

Dough day #1 for a week of 100 loaves and 120 scones.

Today was cheese and jalapeño prep for 36 jalapeño cheddar loaves, dough for 30 protein loaves, and a whole lot of scone prep. Still plenty to do before Thursday’s bake day!

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Lynnfield, MA
01940

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