05/15/2026
Behind every market day is a whole lot of flour, dough tubs, timers, late nights, cold fermentation, and organized chaos. 🥖
What most people see at the market is the finished loaf or warm pretzel. What they don’t always see is the prep that starts the day before. Every batch is mixed, fermented, shaped, and cold proofed overnight before heading into fresh overnight bakes for market morning.
This week’s lineup took over the fridge shelf by shelf and somehow still turned into a successful game of sourdough Tetris. 😂
Everything is made in small batches by hand right here in our kitchen, and honestly… seeing the finished trays come out makes all the flour covered counters worth it.
We’ll see y’all today from 2–6 at the Mentor Farmers Market at Garfield Park ☀️