FlourField Bakery

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

Meet the three hardworking ladies who bring all my bread to life!Each has her own personality, routine, and demands.Whea...
10/10/2026

Meet the three hardworking ladies who bring all my bread to life!

Each has her own personality, routine, and demands.

Wheat Sourdough Starter

The foundation of all my wheat sourdough breads. She lives at room temperature and gets fed twice a day. A hardworking, reliable girl!

Rye Sourdough Starter

The mother of all my rye breads. She lives in a regular refrigerator at 4–6°C (39–43°F). I feed her once a week and again before baking. Pretty low-maintenance compared to the others!

Pasta Madre (Lievito Madre)

The most delicate, demanding, and spoiled lady of them all! She even has her own special little home with carefully controlled temperature. She needs alternating warm and cool temperatures, daily feedings (sometimes even twice a day), expensive flour, and endless attention and care.

And all of this for one reason — the perfect panettone!

They all need different care, but they have one thing in common. They make my bread possible.

Today in a few photos 🤍The busier I get, the less content I manage to make Today was 111 loaves, 12 focaccias, 22 babkas...
09/11/2026

Today in a few photos 🤍

The busier I get, the less content I manage to make

Today was 111 loaves, 12 focaccias, 22 babkas, and a few raspberry buns.

Not many photos, but A LOT of bread

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!

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109 Kingfisher Drive
Mooresville, NC
28117

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