Eleni and Flax

05/18/2026

Thank you again Eleni and Flax for the wonderful Mothers Day bread for our camping sandwiches 🫶🏻

05/08/2026

04/05/2026

Christos anesti! He is risen. Wishing you and your family a joyful Easter.

01/23/2026

Storm prep, but make it cozy. Classic sourdough + cheddar jalapeño loaves baked and ready for whatever weather comes our way.

Stay safe out there. 🕯️🍞

01/17/2026

There’s no snow in the Upstate, but it’s cold enough to stay in 🥶 We’re warming the house the best way we know how—baking sourdough. This snowflake-inspired loaf felt just right today ❄️

12/31/2025

Happy New Year! There is a Greek tradition where we welcome the new year by baking a special loaf with a clean, foil-wrapped coin hidden inside. Traditionally, this is done with vasilopita, a sweet bread — but I’ve carried this ritual into challah and other loaves over the years. This year, I chose sourdough.

When the bread is sliced, whoever finds the coin is said to receive good luck and blessings for the year ahead. A simple ritual, full of meaning, and one of my favorite ways to start a new year.

12/29/2025

I’m deeply grateful for how this season has unfolded. This past week, I sold more bread than at any market I’ve attended—just through repeat customers and word of mouth.

Thank you. Truly. I’m so grateful to everyone who trusted me enough to make my bread part of your holiday celebrations—whether by gifting a loaf or sharing one at your own holiday table.

Every single person who has supported Eleni & Flax means more to me than you know. Starting a bakery is scary. You wonder if your bread is good enough—especially when customers are trusting you without even tasting it first. Your support, encouragement, and belief in what I’m building have been incredibly humbling.

I’m deeply thankful—and quietly giving all the glory to God for guiding each step of this journey. 🤍

12/28/2025

This is a balanced crumb — light, airy, and sliceable. 🍞 Because my kitchen is cold, this loaf spent 8 hours in bulk fermentation

Bulk fermentation is where the magic happens 🪄 It’s the stage after mixing when sourdough develops its structure, flavor, and air.

In this loaf, bulk fermentation created:
• Evenly distributed small-to-medium holes
• A soft, pillowy interior
• Enough structure to slice cleanly and hold toppings

Notice how the crumb is:
✔️ Open but not wild
✔️ Light without collapsing
✔️ Airy all the way through — no dense bottom, no gummy line

That balance tells us bulk fermentation ended at just the right moment — not too early, not too late. 😊

12/25/2025

This Christmas, may our tables be full, our hearts be grateful, and our homes reflect His love. 🤍🎄

12/24/2025

Merry Christmas Eve🎄 Thankful for the privilege of creating with intention, faith, and gratitude this season.