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Hot Loaves

Hot Loaves We are a small home-based sourdough bread bakery born as a result of my passion for baking and provi

Operating as usual

Last call for Tuesday orders. Order by 9 pm tonight for pickup/drop-off on Tuesday 9/6.
09/04/2022

Last call for Tuesday orders. Order by 9 pm tonight for pickup/drop-off on Tuesday 9/6.

Here we go again! Pre order for next Tuesday 9/6 and Thursday 9/7 by commenting below/messaging or texting me. I don’t t...
09/02/2022

Here we go again! Pre order for next Tuesday 9/6 and Thursday 9/7 by commenting below/messaging or texting me. I don’t think it’s weird at all that I sometimes have trouble falling asleep because I am so excited to wake up at 4:45 am to bake 😆
Here is a picture from today, it was still dark out when this came out of the oven :)

Flavors

1. Table loaf - $8 (white sourdough)
2. 50-50 - $10 (half fresh milled whole wheat)
3. Cranberry walnut -$12
4. Olives- roasted garlic -$12

Payment- Venmo or cash at pickup

Last call for the Thursday bake. Place your orders by 9 pm tonight. All the usual suspects are available - 1. Table loaf...
08/30/2022

Last call for the Thursday bake. Place your orders by 9 pm tonight. All the usual suspects are available -

1. Table loaf (white sourdough) -$8
2. 50-50 - 50% freshly milled whole wheat - $10
3. Olives & toasted garlic - $12
4. Cranberry-Walnut -$12

Message or comment below to order.
Payment - Venmo or cash at pickup.

Pictured below- Miche (aka a very large country loaf usually made with combining a few different kinds of flours one might have lying around) Whole wheat, high-protein bread flour and rye went in this one. The half that I am holding in my hand was stolen by the dog moments later. Someone had a great dinner!

Place your orders for Tuesday 8/31 drop-off/pickup by 9 pm tonight. The starter will be fed tonight, dough will be made ...
08/28/2022

Place your orders for Tuesday 8/31 drop-off/pickup by 9 pm tonight. The starter will be fed tonight, dough will be made tomorrow, it will then ferment at room temperature for 5-7 hours, followed by a cold nap in the fridge for a second fermentation called the cold retard and then baked the day after that. The quantity of star made tonight will determine how many breads will be baked on bake day and hence the need for the 2 day heads up :)

I love bake days! Watching the result of what I worked on for the last two days is very exciting. It makes me so happy t...
08/25/2022

I love bake days! Watching the result of what I worked on for the last two days is very exciting. It makes me so happy to see those beautiful bread bellies(a sign of good fermentation and shaping) and hearing the crackling sound from the bread as it cools down.

Bake days next week will be the same- Tuesday and Thursday. Feel free to pre-order by commenting below or sending me a message/text.

Flavors

1. Table loaf (white sourdough) -$8
2. 50-50 (half freshly milled whole wheat) -$10
3. Cranberry-walnut -$12
4. Olives- roasted garlic -$12

All breads are made from my sourdough starter. With 3-5 ingredients and no commercial yeast.

Payment - Venmo or cash at pickup

This is a such a cool video covering a range of things from the history of sourdough and how it was the only bread for t...
08/25/2022
The Rise Of Sourdough

This is a such a cool video covering a range of things from the history of sourdough and how it was the only bread for thousands of years with earliest documented history form Egypt in 4000 BC, the need for commercial yeast, its purported health benefits over commercial yeast and it’s revival in the US. It is 20 minutes long, I highly recommend watching it, but I am also obviously a sourdough nerd 😆

Bread has been a staple in the human diet for thousands of years. But for the last few decades, modern diets have villainized the baked good. According to Ni...

I have a few loaves left for the upcoming bake on Thursday 8/25. Place your orders by 9 pm tonight. Flavors 1. Table loa...
08/23/2022

I have a few loaves left for the upcoming bake on Thursday 8/25. Place your orders by 9 pm tonight.

Flavors

1. Table loaf - $8 (white sourdough)
2. 50-50 - $10 (50% freshly milled wheat)
3. Cranberry-walnut -$12
4. Olives & roasted garlic -$12

All breads are made from my sourdough starter and double fermented. First at room temperature followed by a 12-18 hour cold ferment that gives the bread it’s characteristic flavor. I would not call it sour, the sourdough just refers to the method of leavening.

*Payment - Venmo or cash at pickup.

Pictured below- one of the cranberry walnut loaves’ from today.

**Place your orders by 9 pm tonight for pickup/dropoff on Tuesday 8/23.**Menu details in the picture. Payment-  Venmo - ...
08/21/2022

**Place your orders by 9 pm tonight for pickup/dropoff on Tuesday 8/23.**

Menu details in the picture.

Payment- Venmo - or cash at pickup

Got some big beautiful bellies on these breads today! Had a thought while scoring the patterns today- have any of you wo...
08/19/2022

Got some big beautiful bellies on these breads today! Had a thought while scoring the patterns today- have any of you wondered if you are eating raw flour that’s on top of the bread? 😂 If you haven’t, awesome but if you have let me put you at ease. The white flour you see on top that helps bring out the pattern is rice flour. It is obviously not needed but I love for my breads to look beautiful. I am a big believer in”you eat with your eyes first”. The loaves are baked at a combination of 500f and 450f for 45-50 minutes. The cool thing about rice flour is that it does not brown as easily as wheat and comes out of the oven looking like that.
On another note, I’ll be baking all the usual suspects next week if anyone wants to pre order.

Bake days are Tuesday and Thursday.

Table loaf, olives and garlic, walnut cranberry and 50-50.

*Place your orders by tomorrow night for Thursday drop off/pickup. *Sourdough Flavors 1. Table loaf - $82. 50-50      - ...
08/16/2022

*Place your orders by tomorrow night for Thursday drop off/pickup. *

Sourdough Flavors

1. Table loaf - $8
2. 50-50 - $10 (50% freshly milled whole wheat )
3. Olives- roasted garlic - $12 (kalamata and Spanish green olives; olive oil roasted fresh garlic)

Payment- Cash at pickup/Venmo -

I made terrible croissants today that look perfect. Maybe I should have taken a picture ha ha instead I am posting a pic...
08/12/2022

I made terrible croissants today that look perfect. Maybe I should have taken a picture ha ha instead I am posting a picture of one of my perfect batches of bread from today 😆 I made the dough 2 days ago and just couldn’t find the time to roll them out and bake them yesterday. The dough over fermented and I could smell it but thought I’d give it a go. At the very least, I’d get some laminating and shaping practice. That is all they were good for. It’s hard to describe how off putting the taste was. This whole croissant thing made me think of something else. What if I have sold terrible tasting bread( forgot to add the salt for example) and no one said anything. 😂 I hope that something like that hasn’t happened yet but there’s a good chance it will at some point. I personally know a lot of you so it is possible some of you might hesitate to say something but I trust that all of you would let me know if you were dissatisfied in any way with the bread you received from me. You would be doing me a huge favor and I would want to make it right if possible. Thank you!! ❤️

If you would like to preorder for next Tuesday 8/16 and Thursday 8/18, I am all ears :)

Flavors

1. Table loaf (white sourdough) - $8
2. 50-50 (50% freshly milled whole wheat) -$10
3. Cranberry walnut loaf - $12
4. Olive- Roasted garlic. -$12

*Place your orders for Thursday by 9 pm tonight*Details in the attached picture. Payment - Cash at pickup/Venmo -
08/09/2022

*Place your orders for Thursday by 9 pm tonight*

Details in the attached picture.

Payment - Cash at pickup/Venmo -

**Still have a few loaves for Tuesday. Place your orders by 9 pm tonight***Bake days next week are Tuesday 8/9 and Thurs...
08/05/2022

**Still have a few loaves for Tuesday. Place your orders by 9 pm tonight***

Bake days next week are Tuesday 8/9 and Thursday 8/11. Place your orders by Sunday night for Tuesday and by Tuesday night for Thursday. So far, Tuesday is partly filled up with pre-orders and Thursday is wide open.

Payment- cash at pickup/Venmo

**Place your orders for Thursday 8/4 by 9 pm tonight.** If you already have, you are good to go!
08/02/2022

**Place your orders for Thursday 8/4 by 9 pm tonight.**

If you already have, you are good to go!

***Place your Tuesday orders by 9 pm tonight. I tweaked the cranberry walnut recipe over the weekend to suit our tastes ...
07/31/2022

***Place your Tuesday orders by 9 pm tonight. I tweaked the cranberry walnut recipe over the weekend to suit our tastes more (no rye flour) and it will be made in a loaf pan from here on unless you specify you want it artisanal style. Because of the weight of the inclusions ( cranberries and walnuts), the bread is denser(in a good way 😃) than my other breads irrespective of which style it is baked in and just seems to lend itself more to a loaf pan. Attached are the pictures from the practice loaf this weekend. My daughter did the flour dusting and scoring.

Flavors

1. Table loaf - $8 (white sourdough)
2. 50-50 - $10 (1/2 freshly milled whole wheat)
3. Cranberry-walnut - $12

Cash at pickup/Venmo

I am butter, butter is me! Well, in my defense, recipes need to be tested 😛, specially ones for croissants. Pretty happy...
07/31/2022

I am butter, butter is me! Well, in my defense, recipes need to be tested 😛, specially ones for croissants. Pretty happy with the results. This might become something I offer in the future if I continue to enjoy baking them as much as I did today on a regular basis because it truly is a labor of love

Did not get a chance to take any pictures this week but here’s an old one of something that’s on the menu for next week-...
07/29/2022

Did not get a chance to take any pictures this week but here’s an old one of something that’s on the menu for next week- Bake days will be Tuesday 8/2 and Thursday 8/4. Please order by Sunday night for Tuesday and by Tuesday night for Thursday pickups/drop offs.

Flavors

1. Table loaf - $8 (white sourdough)
2. 50-50 - $10 (1/2 freshly milled whole wheat)
3. Cranberry-walnut - $12

Payment- cash on pickup or Venmo

**Place your orders by 9 pm tonight for Thursday 7/28.**Flavors1. Table loaf -$8 (white sourdough) 2. Whole wheat -$10 (...
07/26/2022

**Place your orders by 9 pm tonight for Thursday 7/28.**

Flavors

1. Table loaf -$8 (white sourdough)
2. Whole wheat -$10 (50% fresh milled)
3. Olive-roasted garlic -$12

All the breads are made from a sourdough starter and are slow double-fermented for a total of 15- 20 hours depending on the ambient conditions. This makes sourdough breads easier to digest, gives them a lower glycemic index than commercial yeast bread and the characteristic fermented taste that so many of us love. The process for refreshing my starter to prevents the breads from being too sour.

*pictured - I ate this slice of whole wheat bread this morning. It was baked last Tuesday. 8 days later its still amazing. Waiting to see when it will mold. All that with 3 ingredients in it.

I am so giddy with excitement! My teeny-tiny bakery is expanding its equipment and shipment one of three is here!! The m...
07/23/2022

I am so giddy with excitement! My teeny-tiny bakery is expanding its equipment and shipment one of three is here!! The mixer I had been eyeing was finally purchased and this microbaker cannot wait to let it do its job- the only part of the bread baking process that does not feel therapeutic or bring me any joy when doing with my trusty danish dough whisk 😆. The older kid got to enjoy a part of the mixer as well (as can be seen in pictures)and the other one will join in on the fun once he is up from his nap 😆

Good bread and good coffee are some of life’s simple pleasures. You know I got you covered for bread 🫡 and if you would ...
07/22/2022

Good bread and good coffee are some of life’s simple pleasures. You know I got you covered for bread 🫡 and if you would like to stay and discuss sourdough, I”ll make you a cappuccino or latte to keep you interested 🫢. This slice of bread is from the sourdough loaf I made 4 days ago using 50% freshly-milled flour and it is still as good as day 1 minus the crust. The key was to put it in a ziplock bag day 2 onwards.

Some pictures from the bake today. Taking tomorrow morning off before some experimenting over the weekend. Oh the joy of...
07/21/2022

Some pictures from the bake today. Taking tomorrow morning off before some experimenting over the weekend. Oh the joy of waking up at 4:30 🤭

I am baking Tuesday and Thursday next week if anyone wants to go ahead and pre-order. I will post another reminder over the weekend.

Flavors

1. Table loaf - $8 (white sourdough)
2. 50% freshly-milled whole wheat - $10
3. Olives & roasted garlic - $12

Bread is ready by 12 pm for pickup. Payment via cash on pickup or Venmo

What do you all think of a sandwich bread shaped loaf of sourdough bread? I made an experimental loaf yesterday. Same re...
07/20/2022

What do you all think of a sandwich bread shaped loaf of sourdough bread? I made an experimental loaf yesterday. Same recipe and process but baked in a loaf pan. The resulting bread had a soft crust and fluffy crumb. It was easier to slice (also because I have a very handy sandwich bread slicer- picture in the post). I always recommend keeping the bread out on the counter day one and in a ziplock type bag fay 2 onwards because the crust that is crispy day 1 is just hard past that. A plastic bag keeps the moisture in and you can still get back most of the crispness when you toast it. To add to that, it makes it super easy to slice it. I think I am digressing here. This loaf pan bread however, has a soft crust to begin with it which my kids really enjoyed (they haven’t met a mama bread they don’t like though, I think they are just a little biased 😛) All that to say that I really enjoyed the artisanal free-form sourdough bread in its sandwich bread form. And believe it or not, we made grilled cheese with it for the first time ever 🤫 please ignore the bottom left of the slice. It is slightly undercooked because I forgot to remove the cookie sheet I place on the bottom rack while baking the traditional sourdough batards to prevent the bottoms from being scorched. Would you all like to try some? I plan on baking a few next week.

*Last day to place your orders for Thursday 7/21. 1. Table loaf- $8 (white sourdough) 2. 50% freshly-milled whole wheat-...
07/19/2022

*Last day to place your orders for Thursday 7/21.

1. Table loaf- $8 (white sourdough)

2. 50% freshly-milled whole wheat- $10 ( I mill the whole wheat flour)

3. Olive- Roasted garlic - $12 (kalamata and green Spanish olives and garlic roasted in olive oil) *toasted garlic pictured

Pictures - one of the batches from today with all 3 types of sourdough, the starter meeting the water, olive oil roasted and mashed garlic

07/17/2022

Saturday night fun- Milling some hard white wheat for tomorrow’s bread for the house.

**Ordering for next week is open. I will be baking Tuesday and Thursday coming  week**Place your orders by Sunday night ...
07/16/2022

**Ordering for next week is open. I will be baking Tuesday and Thursday coming week**

Place your orders by Sunday night for Tuesday pickup and Tuesday night for Thursday pickup.

Flavors are

1. “Table loaf” - $8 (white sourdough)

2. “50-50” - $10 (50% freshly milled whole wheat sourdough)

3. “Olives- roasted garlic sourdough”- $12 (I use whole kalamata and Spanish queen olives and roast the garlic in olive oil before adding it to the dough)

*Picture because it really resonated with me 🤗

Address

Marietta, GA
30066

Website

facebook.com

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