The Bread Shed in Lakeside, AZ

10/21/2026

For anyone who hasn't visited the bread shed (in Lakeside!) I am so happy to share more about how this well-oiled machine runs. I am joking about the well-oiled part as many can confirm. But we are getting better. I make a well-worn path from our house to the shed and this is where the bread is mixed, shaped and then transferred to one of 4 refrigerators for final proofing before they are baked. This is where the sourdough taste deepens, in this final refrigerated cold-proof stage. I prefer to bake the bread for a day's orders on the day of pickup so that you get bread that has a crisp crust and is maybe even still warm from the oven. If you have pre-ordered your bread it will be baked and ready by 8am and on the cooling rack inside the shed with your name on it. You have either pre-paid (Zelle or Venmo) or you will pay by cash or card (if I am in the shed) when you pick up your order. I am usually not in the shed after 8am on weekdays as I am still working at my full-time job of a lifetime at Johns Hopkins Center for Indigenous Health https://www.facebook.com/JHCIH/ until my upcoming retirement close to the winter holidays. Once I retire I will be in the shed ALL THE TIME with short breaks to visit family. I also work part-time at Haven Health in Lakeside (Activities Team) which is another job of a lifetime and I'd love to recruit you to volunteer there if you are looking for a place to share your joy. Ordering bread is easy - use the Google Form link I am testing on this page, text or call me. I put the "Sourdough Bread Today" sign out on days when I am baking and in the shed (weekends, primarily) and you are welcome to drop in to check what is available. My current baking schedule is Thursday, Friday, Saturday & Sunday with pickups on these days. I will gladly bake on other days if requested, and if I have the energy to continue the madness once the work-week resumes for myself and others. My apology to a customer who anticipated bread on Monday, I just didn't have enough steam to continue without a break. I just finished watching a documentary about a 60 hour marathon in Tennessee (The Barclay Marathons) which puts my level of effort into a different perspective. Meaning I think I can work a bit harder after watching these ultra-runners' sacrifice for the sake of testing their limits. I am so thrilled to make sourdough bread for you and for anyone who finds me and I thank you for your support of what I do. I have been dreaming of making this most special bread for a long time. My mom refers to it as "that bread you're always talking about." I sure am talking and thinking and dreaming about it all day every day. Hope to see you soon!

10/20/2026

Happy Tuesday! I updated this week's new Google Form to add Cranberry Walnut sourdough bread (rustic batard-shape). Thanks to all who have already clicked the link I shared last night to pre-order and reserve your loaves. Fresh bread will be available starting Thursday morning (ready by 8am) and remain available until sold out through Sunday. Enjoy your day! - Kathleen (928) 205-5822

10/20/2026

Here is a link to an online order form for this week's bread options. I am exploring ways to keep ordering streamlined and easy for you to use. Orders by text or phone call still welcome as well. Feedback always welcome.

Order form for October 22 - 25, 2026

10/18/2026

Baguettes and English muffins available on Sunday. English muffins are 4 to a bag for $8.50 and baguettes are $5/each. Call, text or stop by. 20 baguettes and 8 bags of English muffins available. I'll update if sold out. Thanks for a terrific day of baking and visiting with everyone who came for bread today. Thank you, Mel for wrapping the baguettes so beautifully.

10/17/2026

Sourdough bread update for today, still available: 3 black sesame seed loaves, 1 Kalamata olive and 1 classic. 5 loaves left, please stop by or text if you want bread today. No loaves available tomorrow. Also available are samples of the pumpkin spice and sourdough dinner rolls. Testing the rolls for the holidays, feedback wanted! English muffins and baguettes in the works, will update later today. Kathleen (928) 205-5822.

10/17/2026

Open, freshly out of oven and available: black sesame seed (5 loaves), black sesame seed w/red bean paste (1 loaf), pumpkin spice (3 loaves), classic sourdough (6 loaves) & Kalamata olive (1 loaf). Call, text or stop by. Classic loaves are $10, loaves w/add-ins are $12. Happy Saturday! I'll update if English muffins and baguettes are available later today. - Kathleen

10/14/2026

David and I had a wonderful time in Gallatin, TN visiting my mom with our adult children, their spouses and our granddaughter Lucy. This second annual reunion was filled with sourdough bread and mahjong. I'm so grateful to my mom for the week-long hospitality. Happy Birthday to Jameela who turned 40 (!) while we were together, and to all the recent family member September birthdays (David, Trevor, Michael and my mom). Lucy turns 5 in two weeks. She is very, very excited.

10/14/2026

This rain! I hope you can enjoy it while it lasts. This week's sourdough bread options listed below. If you pre-order you can select your bread-shape: loaf-pan or boule (traditional round artisan shape). Pre-orders available for pickup after 8am on your order date. Pre-orders encouraged. Drop-in purchases available on Saturday & Sunday. Call or text to check availability for other days. Special requests? Reach out to me at (928) 205-5822.

10/11/2026

The Bread Shed is open for business! Just out of the ovens: classic sourdough, jalapeño cheddar, raisin cinnamon swirl, black sesame seed, black sesame seed with red bean paste (only 3 loaves available) and Kalamata olive. All pre-orders are baked and ready for pickup. The remaining loaves are available until sold out. Baguettes are in the oven now, very limited number available. I am not kidding when I say they take more time, space and it is all because that amazing crustiness is worth it. Call or text if you have any questions about the bread or if you want to reserve loaves before you can get here to pick up. Happy Sunday to all! Kathleen (928) 205-5822.

10/02/2026

The Bread Shed is closed this week for our annual family get-together at my mom's home in Tennessee. I look forward to filling orders starting Sunday, October 11. Please text me your order and requested pickup day. Thanks to all, I will return refreshed and with some new bread ideas to share with you!