https://bakesy.shop/b/at-the-table-bread-co

At the Table, Bread Co., 1305 Dunlap Road, Madison, NC (2026)

05/28/2026

Fresh sourdough tomorrow at Rudd Farm 🫶🏻

p.s. - I have no idea why I stacked that many cooling trays on this pan hahaha 🤷🏻‍♀️

05/27/2026

It’s dough day! The coffee is for me though 🤣

05/24/2026

I take very little videos of myself baking or behind the scenes because you’d probably only be able to hear my kids fighting in the background 🥊🤣 but the deep cleaning is in full swing again this weekend — one thing I don’t think is talked about enough as a home baker is how many dishes and surfaces and EXTRA chores that must be done on top of what you normally do in your kitchen. There’s supper dishes AND baking dishes. Home oven cleaning AND stone oven cleaning. Table cleaning AND steel table cleaning. And flour on every floor and surface imaginable haha 🧼 🧹 🧽 🫧 🚰🪣🧺 Another thing I know for certain— I wouldn’t change it for a single cent! The Lord showed me every time I came close to a brick and mortar store that it wasn’t actually my true desire. My heart was at home, and the moment I stayed true to that, He started making that a reality, one piece of equipment and one loaf pan at a time.

05/23/2026

We often “doughnt” see the bad and ugly side of sourdough (or even life for that matter) on social media. This has become a place to only share good things, positive things, achievements, milestones, and happy memories. I love that, I do! But I also know, it’s a very narrow perspective that social media allows us to see life from. It’s important to share mistakes, hard lessons, grief and sadness. The same sense of community and connection we feel with people shouldn’t solely be based on all the good things that happen to them- in fact, some of my best friendships have formed over the ability to share my heart so openly and honestly with someone. Nothing can truly replace that human to human experience. So here is that side you may not see of the many thousands of reels circulating about how easy and wonderful the sourdough life is. There are a lot of wins, but equally as many blunders.

Sometimes things just don’t turn out like you had hoped. You measured right, you planned correctly, you did all the things- and somehow, it didn’t quite pan out like you were expecting. It makes you feel defeated, overwhelmed, and ready to throw the towel in. I’ve been baking several years, and still struggle with imposter syndrome from time to time, especially when I have an entire batch of dough that just didn’t turn out quite right. It got too warm in the fridge, fermentation went south, and all the dough was stuck inside the bannetons. I had to dig each loaf out and all the shaping in the world was not going to fix it. It stinks to feel like you’ve wasted time, ruined ingredients, let people down….but here’s your reminder not to sit in that feeling for too long. Accept the losses for what they are in that moment. Most importantly- Give yourself grace. Move forward with a new perspective.

What is done cannot be undone, but there is always something that can be done to find joy in the chaos.

James 1:2-3 says, “Consider it pure joy, my brothers and sisters, whenever you face trials of many kinds, because you know that the testing of your faith produces perseverance."

We’re having focaccia pizzas for dinner tonight with that dough disaster. One baker’s trash is another baker’s dinner or whatever that saying is. 😂

05/13/2026

Strawberry season is in full swing around here! This week’s lineup of strawberry sweet rolls and strawberry white chocolate chip sourdough scones are made with the sweetest berries from Rudd Farm 🍓❤️😍 find goodies in two wonderful locations— The Farm Stand Mercantile & Grocery and Rudd Farm, and as always, THANK YOU for supporting local farmers and small businesses when you shop!

05/08/2026

I’m not quite sure how many feet of cinnamon roll this equals, but I’d say somewhere between 12-15! 😂 running both ovens tonight to keep up!

05/07/2026

An early morning shaping loaves for Rudd Farm! The bread rises before me some days 😅 Lord, we are thankful for your goodness. Thank you for the rest and the rise.

Psalm 139: 1-2 “Lord, you have searched me and known me. You know when I sit down and when I stand up; you understand my thoughts from far away.”

05/03/2026

This is what I call ‘Mom Dinner’ — I’d say ‘girl dinner’, but my kids asked me for a piece of it before I could finish it so…Sometimes a quick slice of warm cinnamon chip bread is a complete meal when you’re on the run. 🏃🏻‍♀️😆

05/01/2026

Level of Commitment: unmatched 😂

Austin was in charge of dough prep for me while I was at work. Because he’s sweet and drops us all off at school, and then picks us up each day- he knew he wouldn’t be back in time for that last stretch & fold.

I walk out to get in the car and find him gloved up and finishing the last round like he does this all the time haha so now, I wanna know— if you bake sourdough, what’s the craziest thing you’ve ever done to make those stretch and folds happen or keep your starter alive? Personally, I’ve taken dough on road trips, and my starter to the beach….she is cultured 🤣 **pun definitely intended**

05/01/2026

Taking just a moment to reflect on God’s goodness this week. Not my typical bread post and that’s okay! I have had a peak in new followers and views lately, and thought it may be time to introduce us to the book again, because I remember faces better than names.

We are Ashley & Austin Rierson, and we are a teacher and a veteran who met on Tinder and decided we should do life together! We currently live in Madison, and have almost 11 years under our belts as husband and wife PLUS 3 pretty cool kiddos (Elliott-10, Johanna-6, & Denver-4). Austin would probably say this is my business and not his, but I can assure you, it wouldn’t get done, delivered or dinner on the table before midnight on bake nights if it wasn’t for him! Every detail of this cottage bakery has his handiwork intertwined in it, right down to the name itself. If you’re interested in that story, I’ll pin that post to the top of the page.

In short, I turned to baking because of an immense grief I had. A big gaping hole in my heart that nothing could quite fill up. I didn’t want to talk about it, I couldn’t bring myself to ask God for any answers, but I had plenty of questions and a deep desire to just keep myself busy. Baking bread became the mode in which God slowly drew me back to Him and gave me a means to share my own testimony. Little did I know, it would evolve into a testimony for Austin and I both. (Another great story to pin)

It would take me months, but the story is one I never grow tired of telling. When I needed spiritual nourishment, the Lord provided. When I needed confirmation that I was making the right decisions, God guided. I look back on the last 7 years and can’t get over just how many times God showed up even when I didn’t feel ready. He just simply said, “Go” and I went. Lots of times heavily caffeinated and running on fumes. Every desire I had, He quickly revealed when I was trying to fly to close to the sun and I experienced burn out a lot. Navigating life with 3 kids, a full time job, and trying to bake every week got crazy & complicated pretty fast. I began to make busyness my idol and it controlled every part of me. I became a slave to the grind of working nonstop and all the sudden, my heart was not in the right place. I began to resent the very thing God used to pull me out of that dark place I had come from. And so, I laid it down for a while. I rested, I slowed way down, I said no, and I got better at trusting God’s timing over my own. He took away every selfish desire I had and then He put me back to work. Not work for the sake of working— nope! This time, it was Kingdom work. The work that through Jesus, brought my husband to know and love the Lord. Work that poured into my children and family, work that helped me make friends and connections with other believers and gave me a new feeling of belonging in Christ. On the business side of things, I know professing my faith may not be something everyone resonates with, but bread is a universal language. If it’s a common thing we can bond over, I know a source that will never run out, never leave you, never make you thirst or hunger again, and I’d love the chance to share more. If you’re reading this and have questions, my inbox is always open! I would love to invite you to sit at the table and break bread with you!! 🥰 Galatians 5:13-14 “For you were called to be free, brothers and sisters; only don’t use this freedom as an opportunity for the flesh, but serve one another through love. For the whole law is fulfilled in one statement: Love your neighbor as yourself.”

11/09/2025

Don’t forget! 🫶🏻 Thanksgiving Pre-orders are now open!

🦃 All pies are made with all butter pie crusts- no shortening over here. Every item homemade and from scratch just the way you’d want your entire meal to be on such a special day 🧡

Pies:

🥧 Pumpkin $24

🌰 Pecan $28

🍠Sweet Potato $25

🍎Apple $25

Baked Goods:

🤎Cinnamon Rolls $18/half dozen

🧡Pumpkin Cinnamon Rolls $18/half dozen

🌀Pumpkin Roll Log serves (8-10 generously) $20

Breads:

🍽️Sourdough stuffing kits: $8

🍯Honey butter yeast rolls $18/dozen

🧈Brown butter sage dinner rolls $19/dozen

🍠Sweet Potato dinner rolls $18/dozen

🍞Original Sourdough loaves (these are great for pairing with dips/spreads or alongside your meal) $13

🍂4oz container whipped cinnamon honey butter $6

Comment below with your order, or message me here! Preordering will be open until 11/16. Leave your email address and an invoice will be sent to you once preordering has closed. All orders must be paid for prior to pick up. Final Pick up and delivery options are scheduled for the Tuesday before Thanksgiving 5:30-7:30 at The Farm Stand in Reidsville, Wednesday 5pm-8pm in Madison and Thursday morning 9-11am in Mount Airy.

At the Table, Bread Co.

05/28/2026

05/27/2026

05/24/2026

05/23/2026

05/13/2026

05/08/2026

05/07/2026

05/03/2026

05/01/2026

05/01/2026

11/09/2025

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