We bake fresh at our commercial kitchen located at 12132 Olive Boulevard in Creve Coeur. Orders may be placed anytime through our website at www.breadandbake.com.(www.breadandbake.com) If you join the Bread Club, you will receive your bread box on Thursdays on bi-weekly basis in the comfort of our home. In case you are located outside of our delivery zone, pickup is available on Fridays between 8:30 am and 12:30 pm.

Our pre-order model allows us to plan production responsibly, reduce food waste, and ensure every loaf is baked fresh, never left on a shelf. We bake what our community truly wants, not just what we feel like making.

We use whole-grain flours sourced from mills that follow regenerative farming practices. These flours retain their natural nutrients and flavor, producing bread that’s both rich and authentic.

Never. All our products are made with simple, natural ingredients — flour, water, and salt — and are cold-fermented for up to 72 hours for depth of flavor and better texture.

No — our sweet and seasonal bakes are naturally sweetened with *panela and fruits, giving each product a gentle, authentic sweetness without refined sugar. *Panela is a traditional unrefined cane sugar made by boiling sugarcane juice until it thickens and solidifies - no centrifuging, no refining, no additives. It maintains a natural molasses - like flavor. Its flavor is warm, caramel-like, and slightly smoky.

Our Brioche, Seasonal Cakes, Pannetone, and Seasonal Challah contain butter and eggs. Our Traditional Sourdough, Nordic Sourdough and Baguettes are dairy-free and egg-free. You can always check each product description for specific details.

Our bread is made using slow, natural fermentation and simple ingredients - just whole grain flour, water and salt. We use a long fermentation process, which traditionally allows the dough to develop slowly and fully before baking. Many people find naturally- leavened bread easier to enjoy as part of balanced diet. Our loaves contain no commercial yeast, no additives, no preservatives.

We offer local delivery and in-person pickup to serve our community. Local delivery is available on Thursdays for our Bread Club members and orders over $40 within a 10-mile radius of our kitchen at 12132 Olive Boulevard in Creve Coeur. If you're outside this area, you can pick up your order at our facility.

The Bread Club is ours membership program that delivers handcrafted, 72-hour cold-fermented sourdough on a bi-weekly basis straight from our kitchen to your home. As a member, you choose one of our curated plans and receive fresh artisan bread on a set schedule — with the option of local delivery on Thursdays every other week if you are located 10 miles around our facility located at 12132 Olive Boulevard in Creve Coeur. In case you are located outside of this range, we offer pick up of the bread boxes on Fridays. Our Bread Club is designed for people who want consistent access to real sourdough made the slow way: no preservatives, no shortcuts, only flour, water, salt, and time. Every membership includes: • Biweekly deliveries on Thursdays • Freshly baked sourdough loaves made with whole wheat flours • Priority access to seasonal and premium breads • Exclusive updates and member-only perks • Birthday treat (Our Bread Club member receives a complimentary artisanal birthday treat during their birthday month — a handcrafted surprise sweet made exclusively for you. Think about a mini celebration cakes, guava cookies, or limited-edition sourdough sweets… created once a year just for you.)

Yes! You can find us at select St. Louis Farmers Markets and events, including the University City Farmers Market and The Summit All Seasons Markets. Follow us on Instagram @breadandbakestl for weekly updates.

You can reach us anytime at info@breadandbake.com, or send us a message on Instagram or Facebook @breadandbakestl. You also can text us at (314) 478 6173. We love hearing from our customers — your feedback shapes every loaf we make.

Storage at Room Temperature Up to 3 days ​ • Store bread at room temperature no more than 3 days. • Keep cut-side down on a cutting board, or loosely wrapped. • After that, slicing and freezing preserves both flavor and texture. • *Avoid refrigeration — it dries the crumb and dulls flavor​ How to Freeze Sliced Bread ​ Freezing is the best way to preserve the flavor, texture, and character of our sourdough once it has cooled completely. For everyday convenience, we recommend slicing the loaf before freezing. ​ • Slice the bread once fully cooled. • Place small pieces of parchment paper between slices to prevent them from sticking together. • Wrap the sliced loaf in parchment paper or wax paper. • Place the wrapped bread inside an airtight freezer bag or container. • Freeze promptly. • This method allows you to remove only what you need while keeping the rest perfectly preserved. Toasting & Reheating • ​Our bread can be reheated directly from frozen — no thawing needed. To Toast Slices • Toast straight from frozen until warmed through and lightly crisp. • Adjust toaster settings based on slice thickness. To Reheat a Whole or Partial Loaf • Preheat oven to 350°F (175°C) • Remove any plastic or airtight wrapping (parchment is fine) • Heat for 8–12 minutes, depending on size • Allow to rest for a few minutes With a little care, real bread rewards you every time.

A Note on Natural Variation Because our bread is naturally fermented and shaped by hand, variations in crust, crumb, and appearance are part of its character.