Frequently Asked Questions

• Zone 1: 78724

• Zone 2: 78721, 78723, 78752

• Zone 3: 78702, 78705, 78722, 778741, 78756, 78757

• Zone 4: 78701, 78703, 78727, 78731, 78759

A: We add delivery zip codes regularly, so please reach out if you’d like your zip code to be considered. In the meantime, you’re welcome to pick-up your order at our Colony Park location.

A: No, it’s not. If you’d like delivery, please click “shipping” at checkout, then type in your address. If you live in an eligible zip code, the word “shipping” will change to “local delivery.” Strange, I know. Squarespace tells me this is how it is for now.

A: Bread is never better than the day it’s made, so we eat as much as we can on day #1. If I know we’re going to have toast in the morning, I’ll leave it in a ziploc bag on the counter and we’ll toast it up directly from room temperature in the morning. Sourdough does keep fairly well.

If we’re not likely to eat it in the morning, I put the remaining slices into the freezer in a gallon “freezer” bag. I find that the bags marked “freezer” are a bit thicker, and ward off frostbite better than those marked “storage.” When we’re ready to eat bread again, we put as many slices as we’d like onto a plate into the microwave to defrost for 30-60 seconds. Then we toast it up in the toaster oven.

A: Here’s what we use for a bread knife at our house. I’m sure there are better and certainly far more expensive knives out there, but we like this one. Apparently everyone on Amazon does too. It’s under $20, and when sharpened even just very occasionally, it gets through anything I bake with ease. Sawing through bread with a dull knife will take the fun out of one of life’s simple pleasures. It’s also dangerous. Do yourself a favor and get a decent bread knife.

A: I always start by slicing the whole loaf in half. Then, with the cut side against the cutting board, I cut slices to our desired thickness. I don’t really think there’s a wrong way to slice bread though.