10/05/2026
So we’re going to be operating a little differently this week 🫶🏻
Unfortunately, my daughter broke her arm yesterday 🙃 So I’m pushing this week’s bake back to Sunday to accommodate a busy week ahead of us.
That being said… Sunday is going to be VERY bread focused. I’m missing bread. You’re missing bread. Let’s chat about it.
Available for preorder this week will be all of my signature sourdough bakes, along with a handful of pastries!
I will not be laminating this week, so sadly there will be no croissants or danishes. BUT I’ll be rolling out two brand-new bakes that will be sticking around on the menu throughout the rest of October and November 👀🍂
And yes — everything will also be available for walk-up! The bakery case will be full, along with a very full bread shelf.
I’m also adding a brand-new loaf this weekend that will be walk-up only: Swedish Limpa Rye. 🇸🇪
Hotplate is live for this Sunday, October 11th at 5pm today!👇🏻
https://www.hotplate.com/smatingbakery/f24f648b-3403-4488-a557-f8a3227c99a1
And lastly… here are the next bakes to look forward to 👀
🎃 Brown Butter Pumpkin Brioche Rolls
Rich pumpkin brioche dough made with grass-fed European butter, spiraled around a cinnamon-sugar butter smear, brushed with brown butter fresh from the oven, and finished with cinnamon sugar.
🤎 Caramel Pecan Morning Buns
A returning fan favorite 😍
See you Sunday, 9am -1pm or until sold out 🍂