At Rich Grains, everything is baked to order in small batches. Because naturally fermented sourdough can't be rushed, each week's baking follows a carefully planned schedule to ensure every loaf is at its best.

1. Place Your Order
Browse the weekly menu, select any variations you may want, and place your order online by Sunday at 8:00 PM.

2. Preparation Begins
Once orders close, I purchase fresh ingredients and prepare my sourdough starter so it's ready for mixing the dough on Tuesday.

3. Slow Fermentation
After the dough is mixed and shaped, each loaf goes through a long, cold fermentation. This slow process develops the rich flavor, chewy texture, and crisp crust that make true sourdough so special.

4. Freshly Baked
Your bread is baked fresh on Wednesday evening, just hours before pickup.

5. Pickup Day
Your order will be ready for pickup Thursday after 11:00 AM at the Rich Grains Farm Stand.

Thank you for planning ahead and supporting small-batch baking.