Waxahachie Bread Lady

06/08/2026

06/08/2026

🥖 We are back to being open on Saturdays and baking off fresh sourdough for you on weekend!

Every year we take a break on Saturdays because of how bad the traffic can get in front of the store from the fair, and we are happy to be back to baking off beautiful bread and cinnamon rolls on Saturdays!

⏰ Updated hours:

Thursday 10-5pm
Friday 10-5pm
Saturday 10-2pm

💛 Thank you Waxahachie for shopping local and making us part of your grocery run! We appreciate you from the bottom of our hearts.

-The Bread Lady

05/28/2026

Up close and personal with the Rosemary + Garlic Sourdough. 💛

Fresh garlic is prepped in house, roasted to that beautiful caramel color, which really mellows it down. Paired with freshly chopped rosemary gives it mediterranean vibes, but we’re still in Waxahachie’s backyard and didn’t have to pack any luggage or deal with a busy airport. 🙌

🥖 24 hr cold fermentation for this one. Pre sliced or whole bread. Whichever you prefer. Freezes beautifully.

05/28/2026

We make bread the old world way.

Flour, water, sea salt, and patience.

Freshly milled grains and a 18-36 hr cold fermentation creates very deep flavor in bread. (The herbs/ or berries are mostly just used to create variety. )

*pictured: Cranberry Citrus Sourdough, made with freshly zested oranges, lemon, and bright cranberries.

05/21/2026

White cheddar dill sourdough is on the menu this week, sn**ch one tomorrow before they’re gone. 🙂

05/21/2026

Stop in for your favorites!

05/12/2026

🥖 Stop in this week and grab the essentials!

04/10/2026

🥕 Fresh Milled Einkorn Carrot Cake 🥕

Raw carrots, pineapple, warm spices, eggs, organic cane sugar and of course, freshly milled whole grain flour.

Topped with a lightly whipped, vanilla bean cream cheese frosting.

Is it a cake? Yes. Whole grains take desserts to a completely different level of flavor though.

We don’t mill grains for the nutrition benefits alone. The FLAVOR is where it’s at! 💛

No preservatives. Just real food. 🙌

Sampling is always welcome 🙂