Magnolia Bread Co

06/19/2026

Acquilegia. Columbine. Here are seeds saved from a lovely yellow variety which is more commonly found in the highlands of the American west than in Tidewater Virginia. I do love yellow so I purchased seed from a Prairie based seed company. Planted as an understory of Dogwoods , it thrives here. Growing beside Acquilegia candensis which is native to Virginia and the variety I sold last spring at River Street Market. Beautiful spring color, seeding now.

06/17/2026

Lunch came together in 10 minutes. (The exact amount of time it took to reheat a leftover salmon patty.)

Pea shoots, kiwi, and mango that were already prepped and waiting. A little Tajín. A little mango dressing. Voilà.

A fresh, protein-forward, beautiful lunch.

Because I deserve to eat well, even on an ordinary day.

And so do you. 💚

06/15/2026

🧐WHAT DO YOU EAT when you forget to eat lunch, it’s not quite dinner time yet, but you’re starving??

Well something with sourdough obviously!!🤣. But the highlight of the meal were the BASIL SPROUTS 🌱 from Fresh Roots Microgreens added on top!!

I always feel a little spoiled with sprouts— like when I’m adding ALL of those nutrient dense sprouts to my food I really have my life together. 😂🙌🏻

These were fantastic on top my fresh veggies from Hill Crest Farm!!

🌿 Tiny leaves, BIG flavor, and plenty of goodness packed into every bite!! Come see them Saturdays at River Street Market!!

06/12/2026

06/09/2026

❤️A HUGE THANK YOU to our dear friends at Montpelier Farm for hosting us today!!
The farm is absolutely stunning, equally full of rich history, culinary excellence in the vibrant and thriving gardens, and beautiful livestock.
What a treat to spend time in such a lovely place. ❤️

06/08/2026

🧪🍞 Sourdough Is Delicious… But it’s also SCIENCE!!

Ever wonder how bakers can make the same loaf over and over with consistent results? The secret is baker’s percentages.🧐

WHY would bakers use % percentages instead of regular recipes?

🔬 CONSISTENCY– Scale a recipe up or down without changing the ratios.

🌡️ CONTROL– Adjust hydration to account for weather (thank you VA humidity 🙄, flour type, or the crumb you’re trying to achieve.

📈 PREDICTABILITY– Small percentage changes can dramatically affect fermentation, flavor, crust, and texture.

🍞 UNDERSTANDING Your Dough – A 65% hydration dough behaves very differently than an 80% hydration dough.

Sourdough may look rustic and simple, but behind every loaf is a balance of microbiology, chemistry, temperature, time, and math. The wild yeast and bacteria do the work—but baker’s percentages help us guide the process. 🙌🏻

That’s why we often say:

Sourdough is equal parts art and science. 🎨🧪🍞

The art is learning to READ the dough.
The science is understanding WHY it behaves the way it does.
River Street Market

06/07/2026

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06/06/2026

ONE HOUR and fifteen minutes…. Is all it took to sell out! I never had time to take a single photo — and I had plans to! 😂.

I even decided to make a NEW STRAWBERRY 🍓 & LEMON Sweet roll to bring, and was only able to snap a couple of fairly terrible photos. 😬 I apologize! But if you can use your imagination where my camera miserably failed, they were beautifully pink, I promise!❤️

What a blessing— thank you to everyone who came out today— I hope you love your goodies!!❤️

I also got the chance to purchase several goodies of my own to take home and had to show you🤗
**Not pictured are my beautiful Microgreens from Fresh Roots Microgreens, and all of my lovely veggies from Hill Crest Farm, —because I’m too exhausted to eat yet. **

We hope to see you next week!! And as always, I will make extra, —EXTRA, next week! 😆❤️
River Street Market