Frequently Asked Questions

Hopefully, we’ve answered all your questions here, but if not, email us!


Where can I buy your bread?
I'm baking about every week or so and dropping the bread off at the Conifer Farm Stand in downtown Bentonville. Stay tuned to Instagram for updates on when this is happening!

What are the ingredients in your bread?
The primary ingredients are flour, water, and salt. No yeast, no milk, no eggs, no preservatives, no sugar, etc. The loaf pans that we bake our sandwich loaves in are greased with a little rice flour and olive oil (we’re talking about 1/8 tsp per loaf). The key ingredient is time.

How long will a loaf last?
About 5-7 days on the counter. Even longer in the freezer. Sourdough is fermented flour and water, and that fermentation helps to keep the bread fresh for a long while. After a few days, the crust will become less crispy and the inside less fluffy, but it is still perfect for many uses.

What do I do if I don’t eat my loaf in the first two days?
You have quite a few options. First of all, toast. If you want to keep making toast that’s crispy on the outside and fluffy on the inside, I highly recommend transferring your loaf to an airtight container (ziploc bag, tupperware, etc) after a day or two. Some other great day/days old bread uses: grilled sandwiches, French toast, panzanella, breadcrumbs, bread pudding, croutons, and the list goes on. But we also recommend slicing up your bread and transferring it to the freezer.

How can I best freeze my bread?
Okay, if you don’t already know the trick I’m going to share, get pumped. Slice up your bread (this is the hard part, but you got this!) and then place each slice on a baking sheet and put it in your freezer uncovered. Once the bread is frozen, transfer it to a freezer safe container (bag, tupperware, etc) and the slices won’t stick! This trick is magical and works for produce as well.

Is your bread gluten free?
NO! So sorry, but because we are not a gluten free facility, nothing we make is really safe for people who are highly sensitive to gluten. All of our bread is made with our starter, and our starter is a mix of whole wheat flour, white flour, and water. We do make some items every now and then that have no gluten ingredients, but we do not recommend these for people who have severe sensitivity to gluten because the risk of cross contamination is pretty decent.

Where do you bake your bread?
We bake our bread in our home in Bentonville.

What baking equipment do you use?
We are currently baking out of a Simply Bread Oven, preceded by a Rofco, and before that, spending the better part of three years producing 20-40 loaves using cast irons in our home oven. We use a home fridge to cold proof our bread, and a Doyon mixer to mix up bagels, pretzels, and cinnamon rolls when we make them.