Currently taking orders for:

🍞Friday, April 4th (Orders Closed)

April Dough Drops (menu opens one week prior):

🍞Friday, April 4th

🍞Wednesday, April 16th

May

🍞Friday, May 2nd

🍞Friday, May 16th

🍞Friday, May 30th

🔖Please Read

➡️Well the "Croissant" Sourdough 🥐🧈loaf was well loved! I received to many messages about it, so I will keep it on the menu for the month of April. I have found the best way to bake this loaf is in the sandwich loaf shape to contain the butter accumulation on the bottom. I haven't quite got the White Chocolate Raspberry scone dialed in so I will keep working on it and let you know as soon as it is ready. The Pistachio Scones are leaving the menu this month to make room for new flavors on the horizon. 🌅 Cookies 🍪are back on the menu! I know some of you missed them while they were away. I have increased the size to 80g! They are huge. I will only be selling them by the half dozen and in packages of 2 for now. My seeded loaf 🌱🍞 may make a debut this month. I did another test loaf and it's even better than the first! Will add as soon as it is ready.

🏪I am participating in a Pop Up Market in Brentwood on April 12th and then my first official vendor event will be at The Market Turlock April 26th! I am adjusting my local Dough Drops to an every other week (Fridays) beginning in May so I can accommodate my local customers 😍 and the market customers.

📩I have also been working on an email notification system for when my order form opens and sending a reminder before it closes. Please check your emails and add me as a contact so they go to your inbox. You will also receive an automated email when you place an order and a reminder to pick up email on the day of bake with you pick up instructions.

🪙I have been contemplating a small price increase effective with May orders. It has been hard to decide on this because I know we are all feeling the cost of things continually going up and I want to offer a good, healthy product to my community for a reasonable price. The reality is my little business is feeling the effect also, with the increase in cost of quality ingredients, packaging, order site hosting, etc., and while I am slowly growing and scaling up I have been desiring to purchase new equipment, like a bread oven and larger mixer, to help that transition be more efficient and easier on my body. I will write more about this soon and let you know what the new prices will be. I appreciate your understanding. 💖

Thank you for your continued business and support of my sourdough journey! The more I bake, the more I learn and the better I get at being efficient and consistent. I am really enjoying the process and thankful for the space God has allowed me to grow into. Please as always reach out with any questions or concerns.💐

The Sown Seed Sourdough

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