How does ordering work?
Orders open every Sunday at 8am and close Monday night. Browse the week’s menu, add what you’d like, and reserve it for Friday pickup. You only pay when you collect.
Where and when do I pick up?
Friday afternoons between 3 and 8pm, from my porch in Morgan Hill, CA. The exact address goes out by text on Thursday night.
How do I pay?
Payment is due at pickup — Venmo or cash, whichever is easier. No card or prepayment needed to reserve.
What if I miss the order window?
A fresh menu drops every Sunday. Join the text list and I’ll send you a reminder the moment ordering opens so you don’t miss the lineup.
Do you bake year-round?
I bake February through May and again August through December. The rest of the year is for teaching, sourcing grain, and a little rest.
Are your breads whole grain?
Most are. I mill heritage grains fresh and ferment overnight — every loaf lists its flour and style so you know exactly what you’re getting.
Can you accommodate allergies?
Everything is made in a home kitchen that handles wheat, so I can’t guarantee anything allergen-free. Reach out about a specific bake and I’ll tell you what’s in it.
How do classes and private lessons work?
Group classes, adult + child sessions, and 1:1 coaching run on select Saturdays. Reserve a seat on the Classes & teaching page — or book Allison to teach at your own kitchen, studio, or event.
