Mossy Hollow Bread Co.

01/05/2026

🌿✨ It’s my birthday at Mossy Hollow ✨🌿

…and the forest demanded I celebrate the only way I know how:

By opening the ovens and baking for you. 🍞🖤
Another year older, another year of flour on the counters, wild yeast doing her feral little thing, and me feeling deeply grateful that this cozy, mossy dream exists at all.

🌙 PREORDERS ARE NOW OPEN 🌙
For this weekend’s pickup!

The starters are lively, the menu is ready, and everything is being made with birthday magic, a touch of chaos, and a whole lot of love.

🍃 Preorders are limited
🍃 Pickup this weekend
🍃 Menu + ordering details below

Thank you for being here, for supporting Mossy Hollow, and for letting me turn my birthday into bread. Truly the best kind of celebration.
Now go claim your loaves before the woods reclaim them. 🌲✨

Mossy Hollow is a tiny homegrown micro-bakery built on one simple belief: good bread makes life better. Every loaf is mixed, shaped, and baked in my little enchanted corner of the world, where sourdough isn’t just food—it’s a full-blown obsession. I’m Stephanie, the baker behind the bench. W...

12/30/2025

🕯️✨ Mossy Hollow Update ✨🕯️

I hope everyone’s had a soft holiday break—full of rest, leftovers, and ignoring responsibilities with the confidence of a cat in a sunbeam. I’ve been in my own little hibernation bubble: testing new recipes, reading like a gremlin by lamplight, watching hockey players make out on HBO (for…research? vibes? who’s to say), coaxing a stiff starter back to life, and putting my poor overworked starter into recovery like she just came out of rehab.

In short: the kitchen has been chaotic, the magic has been brewing, and the mossy hollow has been busy.

✨ GOOD NEWS: Our first official sale opens for pre-orders Sunday, January 4th. ✨

Expect cozy breads, sweet things, and flavors that feel like slipping into a storybook cottage where the floors creak, the kettle sings, and something enchanted is definitely watching you from the treeline… but like, supportively.

I can’t wait to feed you all again.
Stay tuned. 🥖🍯🌿

12/23/2025

✨ Meet Doughpalite ✨

Because apparently I don’t know how to not experiment.

Today I’ve welcomed a new culture into the kitchen: Doughpalite, a stiff starter and slightly more structured cousin to my usual liquid starter. Same wild yeast. Same flour. Much lower hydration—and a very different personality.

Why mess with a good thing? Because stiff starters are known for:
• stronger gluten development
• steadier fermentation
• potentially better oven spring
• and a little extra control (which my inner bread nerd finds extremely exciting)

This isn’t a replacement—it’s a side quest. A science experiment. A “let’s see what happens if we do this” moment. I’ll be baking side-by-side loaves, taking notes, and letting the crumb tell me the truth.

So here’s Doughpalite’s official debut. She’s young, she’s bubbly, and she’s already showing promise.
Stay tuned for results. The bread will decide. 🍞🔬✨

12/22/2025

Unveiling the newest peak of the Hollow: Obsidian Ridge. ⛰️🌑

​Deep within our signature sourdough crust lies a dark, sweet secret. Inspired by the jagged, glass-like stones found in nature, Obsidian Ridge is a journey of textures.

​We’ve folded rich, velvety cookie dough and crushed Oreo inclusions into our traditional long-fermented dough. The result? A loaf that balances the tangy soul of sourdough with the deep, dark crunch of midnight cocoa.

​It’s rugged on the outside, decadent on the inside, and unlike anything else on our cooling racks.

​✨ The Profile:
​The Crust: Bold, dark, and blistered.
​The Crumb: Soft, airy sourdough.
​The Treasure: Swirls of sweet cookie dough and chocolate obsidian shards.

​Perfect for a fireside snack or a dessert toast that defies tradition.
​

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12/14/2025

I went a little quiet for a few days — not by choice. I was sick, laid low, and listening to my body instead of my notifications. But I’m back now and easing right back into the rhythm. 🌿

This graphic explains why sourdough has my heart — and why it’s never been “just bread” to me.

Long fermentation matters.
Wild yeast matters.
Time matters.

Science backs what traditional bakers have known for centuries: sourdough is easier to digest, gentler on blood sugar, naturally preserved, and made with real ingredients doing real work. No shortcuts. No fillers. No pretending.

It’s slower. It takes intention. It asks you to plan ahead.
But the result is bread that actually nourishes — not just something to fill a gap.

Thanks for sticking around while I was off the radar.
Mossy Hollow is back in action, and the starter is happy again. 🍞✨

12/10/2025

✨ A Little Mossy Hollow Magic, Just for You ✨

If you want to be the first to hear when a new Bake Day opens — before the loaves hit the public page and disappear in a blink — you can hop onto my Customer List using the link below.

Think of it like stepping into the Hollow through a secret garden gate. You’ll get gentle little nudges when fresh Forest Loaves, Shire Sandwiches, and other enchanted bakes are about to emerge from the oven… and absolutely zero spam.
No clutter. No chaos. Just bread news worth opening.

If you love good food, slow living, and the smell of warm sourdough drifting through the trees, this is your sign to join us. 🌿🍞

Sign up here:
https://app.simply-bread.co/mossyhollowbreadco/signup

Come claim your spot — the Hollow is growing, and I’d love to bake for you.

12/09/2025

✨ Hear ye, hear ye, creatures of the Hollow… ✨

A little parchment arrived today from the great kingdom of Talladega County, Alabama, and it bears very exciting news:

MOSSY HOLLOW IS NOW OFFICIALLY COTTAGE FOOD APPROVED.
Licensed. Legit. Cleared to sell.
The oven gates have been opened by the powers that be. 🔥🍞🌿

For weeks I’ve been quietly brewing loaves like a woodland alchemist — testing, refining, gifting, waiting — and now the spell is complete.

Preorders open RIGHT AFTER CHRISTMAS.
The Forest Loaf will rise. The Shire Sandwich is ready for adventure. Midnight at the Hollow is stretching dramatically in the shadows.
And I finally get to bake them for you.

Thank you to everyone who believed in this dream while it was still just flour, water, and determination. Your excitement kept the fire warm.

Now…
✨ Let the wildly crafted sourdough era begin. ✨
Mossy Hollow is almost open for business, my friends.

12/08/2025

A quick clarification for everyone following Mossy Hollow:

Here's a post I don't want to make, but I feel an open book policy is best:

I got a call from the health department today because someone reported that I’ve been selling bread without a cottage food license.

Let’s clear this up:
I haven’t sold a single loaf. Not one.
Until my license is officially approved, every loaf I’ve shared has been free — gifted to friends and testers while I perfect my recipes.

I’ve been very clear publicly that Mossy Hollow will open for preorders soon, but not yet. I’m doing this by the book, my paperwork is filed, and I’m simply waiting on the state’s timeline to finish their process.

Thank you to everyone who has supported me, tasted test batches, and cheered me on while I get this little bakery ready to open its doors. I can’t wait to launch the right way.

12/07/2025

✨ What People Are Saying ✨

Every time a loaf leaves Mossy Hollow, I imagine it heading off like a little traveler on a cozy quest — bringing warmth to someone’s table, making friends with a pot of soup, maybe causing a small argument over who gets the heel.

And the best part? Hearing the stories when those loaves reach their destination.

Your reviews and messages have absolutely made my week. Truly. Knowing these breads are finding their place in your homes — and winning over even the pickiest eaters — fills my baker’s heart right up.

Thank you for sharing your words with me.
I’ll keep doing my part: folding, shaping, tending, and sending these little adventurers out into the world.

Here’s a peek at what folks are saying. 🌿💛🥖

12/06/2025

🌒 Step Into the Dark... Introducing: Midnight At The Hollow Sourdough! ✨

Forget everything you thought you knew about sourdough. As the days grow short and the air turns crisp, we’ve been stirring up something wonderfully wicked in the kitchen!

We invite you to experience the hauntingly delicious depth of our newest loaf: Midnight At The Hollow.

This mystical marvel is born from a long, slow fermentation, infused with the richest dark chocolate we could find and a whisper of powerful espresso. The crumb is a deep, velvety mahogany—like a moonless night sky—while the flavor is a dreamy balance of sourdough tang, bittersweet cocoa, and a wake-up call of coffee.

It’s the loaf for those moments when you crave something cozy, complex, and utterly captivating. It's truly a spellbinding treat!

Tasting Notes: A journey from the earthy, tangy crust to the rich, decadent "hollow" inside.

The Perfect Ritual: Slice it thick, toast it lightly, and enjoy with a mug of your favorite brew while plotting your next adventure.

Let us know in the comments if you dare to try a slice of the dark side! 👇

Pre-orders begin soon! Be ready to claim your loaf before the dawn breaks!