Your Questions, Answered

  • Absolutely yes. If you freeze it I suggest slicing it and placing parchment paper between the slices. Then you can take out what you need to enjoy.

  • No way! I mill my own hard white, hard red (winter & summer), and Einkorn flour for my bread and pastries.

  • It’s pure, it’s simple, it’s home-milled, and it’s European style sourdough bread.

  • I refresh my starter down to 10% daily. That removes the overly sour taste you get normally get from a San Francisco sourdough. If you didn’t know my bread was sourdough you likely wouldn’t know it was sourdough.

  • Every Saturday you can find me at Pik-Itz in Navarre. Every 2nd and 4th Saturday you can find me at Pik-Itz in Navarre and the FWB Market at the Landing in Fort Walton. And, the occasional pop-up market. Plus you can order online.

  • Yes. My croissant and chocolate croissant are sourdough. My cannoli are not, but they are authentic Sicilian Cannoli. My Maritozzi aren’t, but they are purely Roman and delicious.