FlourField Bakery

FlourField Bakery Microbakery with an Ukrainian soul
European-style bread and baked goods available for pick up every week
đź“ŤMooresville, NC

Yesterday’s baking in a few photos Orders, flour everywhere, and three new bakes being tested in between.Most of the exp...
08/29/2026

Yesterday’s baking in a few photos

Orders, flour everywhere, and three new bakes being tested in between.

Most of the experimenting was a success, but the buns still need a little more work before I’m ready to put them on the menu.

For now, they’ll stay a Bread Shed special — a little sneak peek at what I’m working on behind the scenes.

My little Bread Shed More than just a place to grab fresh bread. It’s also where my new bakes often show up first.A few ...
08/29/2026

My little Bread Shed

More than just a place to grab fresh bread. It’s also where my new bakes often show up first.

A few favorites, a few experiments, and sometimes something completely new.

You never quite know what you’ll find inside.

I bake once a week, but we eat soft, fresh bread every day. The secret is freezing.The whole loaf goes into the freezer,...
08/19/2026

I bake once a week, but we eat soft, fresh bread every day. The secret is freezing.

The whole loaf goes into the freezer, wrapped in plastic wrap. When needed, it defrosts at room temperature in the same wrap. No water, no oven.

Once completely defrosted, it goes into the bread box. We slice only what we need and never pre-slice the whole loaf.

Simple, and the bread stays soft and fresh.

I have a complicated relationship with focaccia. But when it turns out exactly the way I want it, I’m ridiculously happy...
08/18/2026

I have a complicated relationship with focaccia. But when it turns out exactly the way I want it, I’m ridiculously happy.

Let’s give it another try this Friday?

Lemon buns are coming back! And this time, raspberry buns are joining them. Starting August 28, you’ll find both in the ...
08/16/2026

Lemon buns are coming back! And this time, raspberry buns are joining them.

Starting August 28, you’ll find both in the Bread Shed while I’m testing them. And after that, they’ll be available for pre-order!

07/25/2026

My favorite stage of the bread-making process

A new personal record today: 104 loaves and 19 babkas.I’m exhausted, but so grateful.Every week I wonder where the limit...
07/25/2026

A new personal record today: 104 loaves and 19 babkas.

I’m exhausted, but so grateful.

Every week I wonder where the limit is… and every week it seems to move a little farther.

Maybe there’s still more in me.

Fresh Friday at the FlourField Bakery Bread Shed!Fresh artisan bread, sweet treats, and a few farm favorites are waiting...
07/06/2026

Fresh Friday at the FlourField Bakery Bread Shed!

Fresh artisan bread, sweet treats, and a few farm favorites are waiting for you this Friday. Stop by, pick up your favorites, and enjoy fresh, homemade goodness.

Fresh from the bakery:

• Classic Sourdough – our best-selling loaf.

• Country Sourdough – a darker, heartier loaf made with T80 flour, whole wheat, and rye.

• Soft Sandwich Bread – light as a cloud, made with a traditional Italian b**a (a slow-fermented pre-ferment that develops incredible flavor while creating an exceptionally soft, fluffy crumb)

• Mini Raspberry Frangipane Babka – one of our best sellers! Buttery, soft, and filled with raspberry and rich almond frangipane.

Also available:

• Fresh organic eggs

• Raw local honey from our neighbor’s apiary

• Fresh-cut flowers from my garden

• Dried lavender bundles

Our climate-controlled Bread Shed keeps everything fresh and protected from the summer heat and changing weather, so your bread and other goodies stay in perfect condition until you arrive.

Everything is first come, first served.

Friday | 1:00–7:00 PM

đź“Ť FlourField Bakery Bread Shed

109 Kingfisher Dr
Mooresville, NC 28117

Self-service • Easy payment options

See you on Friday!

07/01/2026

We’ve been planning this for a long time.

We wanted our bread to be stored in the best possible conditions, so we decided to install air conditioning in our Bread Shed. That meant it took us a little longer than planned to get everything up and running. But it was absolutely worth it.

There’s still one thing left to make it perfect - beautiful furniture. That will come in time.

We’re officially open!

Our Bread Shed is now open as both a pickup location and a farm stand.

Besides our fresh sourdough bread, you’ll occasionally find fresh farm eggs and local honey, too.

Stay tuned for our upcoming bakes and menu announcements. We can’t wait to share what’s coming next!

These croissants are simply too beautiful to get lost in my camera roll.“So… when will they be on the menu?” you might a...
06/28/2026

These croissants are simply too beautiful to get lost in my camera roll.

“So… when will they be on the menu?” you might ask.

Honestly, I don’t know yet.

I’ve been testing frozen croissant dough, but I’m just not happy with the results. A freshly shaped and freshly baked croissant simply can’t be compared to one baked from frozen. And I can’t sell something I’m not completely confident in.

So for now, I’m practicing, testing new techniques, and working on a process that will allow me to offer freshly baked croissants by lunchtime.

When I find the right way to do it, you’ll be the first to know.

Address

109 Kingfisher Drive
Mooresville, NC
28117

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