Blake Street Baking

Can I try the bread before I become a member?

Yes! Choose a pickup day on the calendar, and you can buy bread there. 

Can I pause for a month?

Yes! Just let me know.

I am a member. Can I order extra bread?

Yes! When you register for a pickup day, juat sign up for more than one slot. Use the option to have a "guest."

I signed up for a date, but I can't make it any more. Can I cancel and register for another date?

Yes! Look in your email for the confirmation from your original registration. There's a link in there for the "registration details page." Make sure you are signed in on the website, then follow the link in the email to cancel. Then head over to the calendar to register for another date. 

I want to order a lot of cookies (or bread). 

Great! Just let me know and I will put together a special order.

Why can’t I cancel or order sourdough the day before pick up?

The cutoff for canceling is strictly two days in advance because the process of making sourdough bread goes over three days. On Monday, I start working on bread that comes out of the oven Wednesday. 

Is the sourdough bread gluten free?

No. However, people who have trouble digesting wheat find that they can tolerate this bread. This especially works for people I bake for who follow a low FODMAP diet. I do not suggest this for people who have Celiac or immune system based allergies. 

How do I store the sourdough bread?

For three days, keep it in the paper bag, cut side down, out on the counter, under a towel. You can put the paper bag inside a plastic bag if you want to, but don’t put it directly in a plastic bag. Because of the fermentation, it keeps better than other breads and will be fine at room temperature for three days. Don’t refrigerate it! That dries it out. You can freeze a whole loaf or a half a loaf. Wrap it tightly in foil and it should be good for months in the freezer. 

Why do you write notes to go with your baked goods?

For me, baking is telling a story. Baking is also an endless education. My friend Marcia says, “With Sara, it’s always a botany lesson.” I like learning details about the plants I am using in my baking. The continent of origin, the way it’s grown, its other uses - they all play their role in the story. I also study lots of techniques, developed in different time periods for different reasons, by bakers who were working with different needs and restrictions. The bread tastes great without knowing any of this stuff, but I think knowing more makes it taste even better.

How did you arrive at that price for the sourdough?

If you buy an Acme batard, it will run you about $6.40. It weighs a pound, and my loaves weigh about a pound and a half. Also, the Acme batard is 100% white flour, and my bread is made with organic whole grains. There are other breads, from Josie’s and Tartine, for example, that cost from $10-$16 a loaf. My price reflects the cost of specialty flour, equipment, electricity, credit card fees and more.