June and the Bea

05/29/2026

We will be your fill in sourdough baker tomorrow at the wrightwood farmers market from 4-7! ✌️✌️💛🍞

05/01/2026

Who needs a freezer restock of bread? 🙋‍♀️This will be my last bake for at least a month or two! Stock up if you feel the need! No deliveries this time unless you’re already on my regular delivery schedule. ✌️💛🍞

02/07/2026

Greetings! I will be baking Thursday 2/12/26. Get it while you can, I won’t be baking on a large scale again for at least a few months! Details in flyer! Delivery is free for orders over $20. Under $20 there’s a $5 delivery fee. Link to order online in bio! ✌️💛🍞

01/14/2026

Greetings! June and the Bea will be at Wrightwood farmers market this Friday, January 16 from 3 to 6 PM. Located inside the community center. Sunshine at small town stuff asked if we could fill-in for her this week and we are ever so grateful! Happy to bake for you all! ✌️💛🍞

10/07/2025

Greetings! June and the Bea will be at the Wrightwood market this Friday 10/10 with a full line up of sourdough goods! Sunshine at Small Town Stuff asked us to fill in for her this week and we are so grateful! So happy to bake for you all! ✌️💛🍞

08/25/2025

Worth a read!

Does freezing sourdough bread make it healthier? Yes, yes it does.

I was skeptical too, but the science is fascinating! When you freeze bread, the starches undergo "retrogradation" - they reorganize into resistant starch, which is much slower for your body to digest.

Here's what this means for you: Lower blood sugar spikes, staying full longer, and feeding your beneficial gut bacteria. Research shows that frozen then toasted bread causes 39% less of a blood sugar spike compared to fresh bread. Instead of getting that quick sugar rush and crash, the energy releases more slowly. Plus, resistant starch travels to your colon where it feeds beneficial microbes and acts more like fiber.

The magic combo? Freeze + thaw + toast for maximum benefits! Each step helps, but doing all three gives you the biggest difference.

Sourdough is even better for this because it already has more resistant starch than regular bread. The natural acids in sourdough slow carb absorption, fermentation makes it easier to digest, and more nutrients are available due to lower phytic acid levels. So you're basically stacking health benefits.

Important caveat: This works best with homemade or bakery bread. Store-bought commercial bread with all those additives doesn't get the same benefits because the preservatives seem to block the starch transformation that creates resistant starch.

How to do it: Slice before freezing, wait at least 3 days for the resistant starch to really form, then thaw and toast. Your blood sugar and gut bacteria will thank you!

Sources for this article:
Science Alert: "Does freezing bread make it any healthier for you? An expert explains"
Hum Nutrition blog on resistant starch
PubMed study # 17426743 on glycemic response to frozen/toasted bread
The Conversation: "TikTok users claim freezing bread can make it healthier – here's what the science actually says"
Nature article #1602746 on bread freezing effects
PMC study # PMC10987757 on sourdough resistant starch
NCBI study # PMC7200449 on sourdough sugar release
Gowing Life article on bread freezing benefits

08/18/2025

✌️💛🍞

08/12/2025

Baking this Thursday 8/12! Changing things up this time and offering porch pick up. If you are one of my regular delivery customers, no problem. If you are a new customer reach out to me with your delivery address and I’ll see what I can do. Mesquite crew pickup onsite as usual. For reference, I am located in Pinon Hills off of Mountain and Del Rosa. I will give you the pick up address upon ordering. Many thanks! ✌️💛🍞

07/09/2025

07/09/2025

Greetings friends! Still alive and still baking! 🤣 Unfortunately I am unable to bake on a large scale for the next few months. My other business keeps me busy! Pictured is today’s bake, replenishing our freezer stock and a small group of patrons. Stay cool out there! Happy summer! ☀️