Moka Bread Co.

08/18/2026

2026 Farmers Market Fall Schedule. Save it, screenshot it, send it to a friend—or six! 🍂 
 
Philly supporters: over the coming weeks, we plan to release a few Philly pop-up event dates, so stay tuned. We didn’t forget you. ❤️ 
 
We’d also love to find a retail connection for suburban pop-ups. If you know of anyone who might be a good fit, send us a DM. Thank you in advance. 
 
Btw, our products are getting better. Thank you for your patience and willingness to accommodate us through fermentation mishaps, equipment issues, and the ever-more-frequent challenges of being a startup artisan bakery. Thank you also for taking the chance on the products we bake—Mediterranean, Central European, and Balkan influences. We are moving in a better direction.  
 
To our early supporters: you hold a special place in our hearts. You know who you are. Infinite gratitude. ✌️❤️🌾 
 

08/08/2026

Thank you, Downingtown, for coming out! We had a blast at Tomato Fest, and a big shoutout to Chester County farmers markets (PA) for including us in the lineup.

Huge thank you to all of our returning customers, and to some new Malvern customers who made the trip to Downingtown to support us. We’re extremely grateful for each and every one of you. It’s a privilege to bake your bread.

We had some fermentation issues this week and had to juggle a few more variables than normal. The ambient temperature in the bakery hit 86°F, while our sourdough mixes had a FDT of 91°F, making the dough soupy and challenging to mix for proper gluten development.

Nonetheless, we had a solid lineup —sourdough country, focaccia barese, outstanding fougasse, and a slightly over-proofed baguette that still made some great crusty bread.

We’ll continue dialing in these variables to deliver outstanding breads that showcase local grains and thoughtful fermentation.

We’ve also been experimenting with a cuscino loaf, which overnight retards on a baker’s couche, giving it a more free-form, rustic “pillow bread” character.

We also had some really nice maritozzi and our original crostata — with sour cherry still holding the title as our most popular.

We’ll be back in Downingtown at the end of the month. ✌️❤️🌾

08/08/2026

08/03/2026

What an incredible Saturday at Tomato Fest Malvern! 
 
We are so grateful for the warm welcome from the Malvern community. From familiar faces and surprise visits to meeting so many new customers, every conversation and every loaf shared made this weekend one to remember. 
 
We were especially touched to see some of our Downingtown regulars make the trip to Malvern to support us. That kind of encouragement means more than you know. 
 
By the end of the day, our bread baskets were empty, with just a few crostata remaining. Thank you for showing up, supporting our bakery, and allowing us to keep refining and baking better products for you—what a privilege!
 
A special thank you to Chester County farmers markets (PA) for hosting another outstanding Tomato Fest. Events like these don’t happen without an incredible amount of planning, coordination, marketing, and behind-the-scenes work. We’re grateful to be part of such a wonderful market and community.  
 
We’re already looking forward to being back in Malvern in a few weeks. See you soon! ✌️❤️🌾
 

07/27/2026

Focaccia Barese has become one of the staples of our bakery, and it’s easy to see why. 🌾👌

Our recipe is rooted in the traditions of Puglia and shaped by time spent working in bakeries and flour mills across southern Italy. The dough is made with a blend of regional wheat flours, durum, our sourdough culture, and a small percentage of finely milled potato. After a slow 30-hour fermentation and a full proof, it’s ready for baking. We strive for a well-developed crust with a light, open, irregular crumb.

The traditional Barese version is topped with ripe tomatoes, Cerignola green olives, oregano, and EVOO—a reminder that great bread doesn’t need much when the ingredients are exceptional.

Another classic variation is finished with potato, caramelized onion, and rosemary. It’s become a customer favorite and, depending on who you ask, may be just as beloved as the tomato version.

Tomato and green olives, or potato, caramelized onion, and rosemary—which would you reach for?

07/19/2026

We’ve been deep in the process of executing an excellent sourdough baguette. 
 
For any authentic artisan bakery, a proper baguette isn’t just another bread—it’s a benchmark.  
 
In France, and throughout much of Europe, bread is sacred. To me, it carries that same meaning. It’s a privilege to preserve the traditions and craftsmanship of old-world baking. 
 
An excellent baguette is about balance: 18–24 inches long, scaled between 300–400 grams, scored five times, with a bold crust, an open, more irregular crumb, and a beautiful spectrum of color—from deep mahogany to golden brown, finished with a light dusting of white flour. When fermentation and shaping are dialed in, the ends lift ever so slightly, giving it that signature canoe-like profile when fully baked. The flavor should be balanced between nuttiness and subtle acidity.  
 
Traditionally, baguettes are made with T65 flour (a small percent of bran and germ), water, salt, and a poolish preferment.  
 
We’ve taken a different path—using a 100% sourdough levain and extending fermentation to three days. 
 
We’re satisfied with the direction we are going in, but the pursuit never stops.  
 
We will be experimenting more with a touch of locally milled rye to add even more depth, complexity, and color. 
 
Always learning. Always refining. Always baking with intention. 🥖 
 
And thank you customers for buying our baguettes—you are allowing us to keep improving this craft and bake even better bread. 🙌 
 

07/14/2026

🌾🥖 Updated Summer Farmers Market Schedule!  
 
You can find us at these markets all summer long! Stop by for our old-world breads and pastries while supporting your local grain economy. All of our products are made with regional grains, most of them organically grown.⁣ 
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📍 Check the schedule to see when we’ll be in your area.⁣ 
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See you soon!  ✌️💚🌾
 

06/23/2026

Thank you, Grad Hospital, for your turnout.  
 
We are incredibly grateful for our returning customers. Having been away from Philly for a few weeks, your support and enthusiasm mean more than we can express. Thank you for showing up. Thank you Chef Gianluca Demontis for sharing your beautiful space. Thank you SOSNA and CGP your enthusiasm and PR efforts.
 
We also want to thank the new customers we’ve had the pleasure of meeting, as well as those supporters who traveled from afar to find us. We look forward to building relationships with all of you.  
 
This week, the sourdough and French bread were on point. We still have plenty of work to do, but there is something deeply rewarding about baking exceptional bread—especially sourdough as you’re balancing the innumerable variables. We also had organic wines regioxwines that made exceptionally complimentary items with our country bread and fougasse. 
 
This Week’s Offering: 
 
Focaccia Barese 
- Tomato and Green Olive 
- Potato, Rosemary, and Caramelized Onion 
 
White Country 
- A blend of local PA and regional grains, primarily wheat with a small percentage of PA stone-ground rye. Sourdough powered.  
 
Fougasse 
- A high crust-to-crumb ratio, a blend of local PA wheat, stone-ground rye, and semola rimacinata. Herbs de Provence, EVOO, and sea salt. Sourdough powered. 
 
Baguette 
A blend of local PA and regional grains, (wheat, whole wheat, stone-ground rye). Sourdough powered.  
 
Sicilian-Style Pizzette (the super soft & tasty one) 
 
Crostata 
- Apricot 
- Pannonian Sour Cherry 
- Toasted Hazelnut & Nutella 
 
Krapfen (Austrian-Style Doughnuts) 
- Lemon Pastry Cream 
- Pannonian Sour Cherry 
 
Maritozzi 
- Roman brioche filled with Chantilly cream 
 
Buhtlji Buns 
- Slovenian brioche filled with sour cherry marmalade and finished with pearl sugar 
 
See you soon Philly!  
 
 

06/15/2026

Building a bakery is a process—it takes time, patience, consistency, and repetition. We are only as good as our last bake, and true mastery comes through discipline, sacrifice, and a relentless commitment to excellence. 
 
To achieve something you’ve never had, you have to do something you’ve never done. 
 
With that in mind, we are grateful for every single person who supports our journey. Our goal is to build genuine relationships with our community and produce consistenly good bakery items—one customer, one loaf, and one pastry at a time. 
 
Thank you Chester County farmers markets (PA) for another market opportunity. We remain humbled by the support and determined to continue pursuing excellence every day.  
 
Downingtown, we’ll see you in July! 
 
We’ll be in Grad Hospital this week—see you Saturday, Philly. ✌️❤️🌾