Our Production week starts at midnight Monday morning and continues through late Wednesday afternoon, we do not bake anything Friday-Sunday. Orders can be picked up Tuesday through Fridays depending on when your order was received. Each batch of dough whether breads or pastries start as a ball of water, flour, salt, and wild yeasts, and in order to successfully produce one high quality bread with the highest nutritious value, it takes a minimum of three days from the production of our bread starter to the end of a beautifully baked bread or pastry. One of these days we’ve been able to use for organizing and preparing final prep which helps in preparing for production we have been able to cut out of the process of always producing new wild yeast bioms, because we are always continually taking care of, and feeding our currently established bread Yeast starter. Once we begin production Mondays orders we are continually preparing for the next days production with the orders we have for that days production. Until further notice we will only be Baking croissants Tuesday’s and Wednesday’s, because all of our lamination processing is done completely by hand and is a multi-day process.
Croissant ordering schedule:
- Order Sunday By 6 pm, Pick-up Tuesday.
- Order Monday By 6 pm, Pick-up Wednesday.
- Order Saturday By 8 am, Pick-up Monday.
- Order Sunday By 8 am, Pick-up Tuesday.
- Order Monday By 8 am, Pick-up Wednesday.
- Monday: 12:00 am-5:00 am
- Tuesday: 12:00 am-5:00 am
- Wednesday: 12:00 am-5:00 am
- Monday: 8:00 am-12:00 pm
- Tuesday: 8:00 am-12:00 pm
- Wednesday: 8:00 am-12:00 pm