Frequently Asked Questions

• Preheat oven to 375º F

• Line baking sheet with parchment paper

• Measure out 12 balls at 50g each

• Sprinkle tops with sea salt

• Bake 15-17 mins or until golden brown

• Rest for 5 mins

• Preheat oven to 350º F

• Line baking sheet with parchment paper

• Measure out 12 balls at 40g each

• Roll balls in granulated sugar

• Bake 12-15 mins or until golden brown

• Rest for 5 mins

Tip: You can freeze your loaf! Be sure to thaw completely before reheating

Oven method for whole loaf

• Preheat your oven to 350-400ºF

• Briefly run the entire loaf under cold water, making sure to wet the crust. If you're only reheating a cut loaf, avoid wetting the cut side and cover it with foil before baking

• Wrap the wet loaf tightly in aluminum foil to help steam the inside, or place it directly on an oven rack or baking sheet for a crispier crust

• Place the wrapped loaf in the oven for 10-20 minutes. The time will vary depending on the oven and how wet the bread is

• If you wrapped the loaf in foil for a softer crust, remove the foil and return the loaf to the oven for the last 5 minutes to crisp up the outside

• Remove from the oven, let cool slightly, and enjoy

Toaster method for slices

• Slice the bread and place the slices directly into a toaster for a quick and easy refresh

Our Chicken Pot Pie comes unbaked so that you can freeze within 24 hours or bake for dinner.

In order to keep the edges of the pie from over-browning, wrap foil around the edges of the pie crust and dish, leaving the edge-crust covered and the center exposed. Bakers call this a “pie shield”.

Bake the pie at 400°F for 25 minutes. Remove the pie shield, lower the oven temperature to 375°F and bake an additional 30 to 35 minutes.

You’ll know it’s done when the sourdough crust is golden brown.

• Tent the baking dish with foil

• Bake at 350° F for 15-20 minutes