Nikky’s Bakery Nook

06/10/2026

💝💝 I love what I do! Link to article at bottom ⬇️

THIS article and study is exactly why I source my wheat berries and mill my own flour PROUDLY for almost a decade.

USDA Organic means glyphosate cannot be used during production, but organic certification alone doesn’t necessarily guarantee the absence of trace residues. That’s why I choose Grand Teton Ancient Grains. I know my wheat berries are tested to verify they are glyphosate free.

I believe we should feel good about the foods we put into our bodies and know exactly what’s in them. That’s why I carefully source my ingredients, mill my flour fresh in-house, and bake everything from scratch.

At the end of the day, I just want to bake food I feel good about serving my own family… and yours!

💝N

bit.ly/4xkLcjo ⬅️ Here’s the link to the article 🍞

Florida health officials detected a controversial weed-killing chemical in six types of popular store-bought bread, sparking a clash between state leaders and independent toxicologists over consumer safety. 🔗⬇️

06/08/2026

Thank you to everyone who came out and supported me at the market this weekend! Despite the Texas heat, it was a great day, thanks to all of you!. The few goodies I had left found homes right here in the neighborhood, and I couldn’t be more grateful for the support of this amazing community. 🥰

One of my favorite parts of baking with fresh-milled flour is that it doesn’t behave like commercial flour. Every wheat variety brings its own flavor, texture, and baking characteristics to the table. Because I mill my own flour, I can experiment with different wheat blends to create unique flavor profiles and recipes that simply can’t be replicated with a bag of standard flour. It’s part science, part art, and honestly one of my favorite parts of what I do!

I’m currently working on some new recipes and can’t wait to share them with you.

I’ll be back this Saturday at at Bandera Pointe. Come by and taste the fresh-milled difference!

💝 N

06/06/2026

We’re set up at at Bandera Pointe 11625 Bandera Rd.
We’re stocked up on Fresh Milled Sourdough, Focaccia, Sourdough Sampler boxes, Spinach Artichoke Stuffed Pretzels, Cheesecake Bars, Jumbo Brioche Cinnamon rolls and so much more! 10am-3pm. Come taste the Fresh Milled difference!

06/04/2026

🌾 Here’s where you can find me in June! 🌾 Notice the NEW MARKET HOURS 👀‼️

I’ll be at my regular Saturday market all month long, and we’re baking up some fun new items, including Lemon Poppy Seed Scones and White Cheddar Dill Focaccia.

We’ll also have some special Father’s Day treats and a few surprises as we celebrate Nikky’s Bakery Nook turning 2! 🎉🙌

As always:
✨ Fresh milled flour
✨ Scratch baked from start to finish
✨ Made with quality ingredients and lots of love

Come see me this Saturday at at Bandera Pointe!
11625 Bandera Rd. (Behind James Avery)
San Antonio, TX 78250

💕 Taste the fresh-milled difference. 🌾🍞

06/03/2026

When this cake request came through, I had absolutely no idea what a Smiski was 😅💚

Now? I totally get the obsession.

This “A Smiski Bit Older” cake features multiple shades of naturally colored green buttercream, a matching drip, and the cutest little Smiski figures helping celebrate a 29th birthday. It’s quirky, fun, and definitely one of the more unique themes I’ve had the chance to create lately!

This cake is decorated using vanilla bean buttercream and is completely DYE-FREE. Inside, this cake is made up of one layer of vanilla cake, two layers of chocolate cake, and a cookies n’ cream filling tucked between.

Thank you for trusting me with such a special cake. I love getting to bring your ideas to life, even when they’re completely new to me. 💚✨

06/02/2026

It’s officially June!
June is a special month because it kicks off the countdown to Nikky’s Bakery Nook’s 2nd anniversary on June 28th! 🎉🌾

To celebrate, I’ll be sneaking in fun little surprises throughout the month at markets.
First up… MILLIE THE WHEAT BERRY is officially ready for game week! 🏀 Anyone who knows me knows I’m a loud and proud New England sports fan, however, San Antonio is where Nikky’s Bakery Nook was born, and this city will always hold a special place in my heart. 🖤🤍 My fiancée’s originally from here 💕

Big shoutout to Coelho Custom Crafts for turning my ideas into reality. Absolutely obsessed with these Spurs-inspired stickers and will be including a free sticker with every order this week… they’re so fun!

Thank you for supporting my little bakery for the last two years. Here’s to a month of celebrating! 🌾✨

I’ll see you Saturday at at Bandera Pointe (11625 Bandera Rd) Full schedule posting soon 💝💝

🏀

05/29/2026

Visited Texas Salt Co. over the weekend and restocked on some favorites 💝

I love supporting small businesses that value quality ingredients, handcrafted products, and doing things the right way.

Which means…

The Smoky Jalapeño Cheddar loaf is back 🔥🧀🌶️

I debuted this loaf right before my little break away, and it sold out so fast I never got the chance to properly post about it 😅

This loaf uses Texas Salt Co.’s famous Cowboy Salt (the blend that put them on the map ) bringing a smoky, savory depth that pairs perfectly with sharp cheddar and roasted jalapeños.

✨ Fresh milled flour
✨ Long-fermented sourdough
✨ Scratch made with intention

And yes… there will be samples 😍

See y’all Saturday at The Local Finds Market at Bandera Pointe !

05/27/2026

That’s right! We’ll be back out Saturday 😊 Come early! 🥰

Nikky’s Bakery Nook will be back this Saturday May 30th - 11625 Bandera Rd - 11-4PM with a full lineup of fresh milled sourdoughs and baked goods!

05/25/2026

05/22/2026

My shipment FINALLY came!!! 😍🌾 I have a couple hundred pounds of wheat berries restocked!!

For those following, I have decided to start sourcing from Grand Teton Ancient Grains. They are a single-family farm that focuses on regenerative agriculture, organic growing practices, and high-quality wheat grown with intention from start to finish.
Why does that matter? Because the flour matters.

At Nikky’s Bakery Nook, I fresh mill my flour in house. That means I’m milling the entire wheat berry fresh and keeping the bran and germ intact, where many of the natural oils and nutrients are found, instead of using processed flour that’s been sitting on a shelf for months.

What makes fresh milled different? 🌾
• Keeps the bran and germ intact (that’s where the unmatched nutrition and flavor comes in)
• Richer flavor, aroma, and texture
• No bleached or bromated flour. No enriched nutrients because they were never removed!
• Small-batch milling right in my kitchen

And when paired with long-fermented sourdough, that slow fermentation process may help with: 🥖
• Easier digestion for some people
• Better flavor development
• Naturally breaking down phytic acid
• Improved texture and shelf life
• Slower, traditional fermentation instead of rushed commercial bread methods

I’m incredibly excited about this and even more excited for what’s coming out of my oven next 👀💕

Thank y’all for supporting truly small-batch, scratch baking and allowing me to keep doing what I love 🌾
I’ll be away this weekend but will be back at Bandera Pointe May 30th!