05/22/2026
A little behind-the-scenes honesty from the farm bakery today 🤍
Sourdough is living, breathing, and sometimes a little unpredictable — and this week my starter decided it needed a bit more time and care before producing the quality of loaves I’m proud to put on your tables. Rather than sell bread that didn’t meet my standards, I made the decision to pivot this week’s bake into something equally delicious:
• Rustic sourdough focaccia
• Soft, buttery yeasted dinner rolls
One thing I’ll always promise is that I won’t sell anything I’m not genuinely proud of. Quality will always come before quantity here, even on difficult bake weeks.
The good news: the starter is already being refreshed and strengthened, and next week’s sourdough loaves will be back exactly the way you know and love them — with the flavor, texture, and rise you expect from me.
Thank you for supporting a small farm and bakery where everything is truly made by hand, batch by batch. Your support means more than you know, and I’m so grateful you’re here through the beautiful, imperfect process of real artisan baking 🤍
If you’d like focaccia or dinner rolls set aside for market, send me a message!
Excited to see you all out at the Moore Farm Market tomorrow 8-12!