Daily Grains Weekly Update

We're back from a few weeks off and picking up right where we left off, with Saturday pickups at our house in Lafayette resuming this week. We're pushing the pickup window an hour later, to 11 to 2, to give ourselves more time for slicing.

By Ashley Overstreet
Making bread around Christmas on the same surface where my grandma made and dried her homemade noodles


Happy New Year! I feel a bit rusty at writing after a few weeks off from it, so bear with me. We are back this week with order pickups at our house in Lafayette on Saturday. One thing to note: we will be changing the pickup window to an hour later to allow more time for slicing (11-2). We’ll continue to rotate through our bread varieties as we have in the past, based on popularity. That said, if there’s something you haven’t seen on the menu in a while, let us know.

In the spirit of a new year and after some time for reflection (and just catching up, really), we’d also like to say thanks to everyone who supported us in 2024 and to welcome those who joined the list during our holiday break. Last year, we baked 5,371 loaves of bread and 2,904 cookies, among other items. We wanted to shift our focus to bread in 2024, and that’s what happened when compared to 2023. In 2025, our goal is to continue to be “bread-centric” and expand to new locations. 

While numbers are a useful tool to measure progress, the thing I find most rewarding is the community aspect of all this. I still have close friends from office jobs in the past and even the work I’ve done remotely, but there’s something really special about getting to know our “bread neighbors”, seeing customers regularly and hearing about what’s going on in your lives, and learning that the bread we’ve made is being enjoyed and shared. Working on iPhone apps and websites just doesn’t provide that same satisfaction to me. So when we reflect on last year and think about the new year, our appreciation is grounded in something larger than the numbers, and we thank you for that as well.

We have lots to share about where we’re heading, but we’ll continue to do that here in the weeks to come. For now, we’ll get to the important part: the menu for this week.

Hope everyone has a great week!

- Ashley & Paul


Pre-Order Menu

 
Bread
Chocolate Cherry Bread
Cinnamon Raisin Bread
Einkorn Sourdough Bread
Spelt Sourdough Bread
Sunflower Seed Sourdough Bread
 
Cookies
Brown Butter Dark Chocolate Chip Cookie
Spiced Molasses Cookie
Triple Chocolate Cookie
 
Flour
Turkey Red Stone Ground Whole Wheat Flour
White Sonora Stone Ground Whole Wheat Flour
 
Mixes
Einkorn Pancake Mix
Pancake Mix
Additional Information
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