Your loaf is booked. We'll be in touch within a few hours (by text if you ticked the box, by email if you didn't) to pick your delivery day — this Wednesday or Thursday — and a time that works for you.
Love your loaf? Fresh bread every week is one text away. If you ticked the box for offers we'll text you about it; if not, just text us at (336) 446-9578 whenever you want it. Same card, cancel any time.
Questions, or a gate code we should know about? Text (336) 446-9578.
(Wed Oct 21st · Thu Oct 22nd)
Baked the night before and cooled properly, for 30 households in Mackintosh on the Lake. No subscription, no catch — you pay a dollar and that's the end of it unless you want more.
All 30 spots are claimed.
Text your street name to (336) 446-9578 and you're first in line next week.
We're starting a weekly bread route in Mackintosh on the Lake and we need the first 30 houses on it. So the first loaf is a dollar. That's the whole reason. If you love it, we'll deliver one every week — but only if you tell us to.
If it's not the best sandwich bread you've bought this year, text me and I'll refund your dollar. Keep the loaf.
— Gracyn, Your Baker
Hand-baked in small batches by Gracyn. Not a machine and not a warehouse.
No preservatives, no dough conditioners, no commercial yeast.
Bread flour, water, sourdough starter, honey, olive oil, salt. Plus 24+ hours of fermentation. That's the list.
For school lunches and sandwiches that hold together.
Baked the night before and bagged only once it's fully cool, so the crust stays crisp instead of sweating soft.
Full ingredient list and net weight on every bag, so you know exactly what you're handing your kids.
$1. Name, address and phone at checkout.
By text if you said yes to texts before checkout, otherwise by email, to confirm and pick a delivery time that works for you.
At the time you picked, the loaf goes on your porch, out of the sun — and you get a photo of exactly where it is.
One per household. 30 spots.
Two bake days, one route, one short list of streets. That's the only way 30 porches get bread that's still at its best.
Live just outside? Text your street name to (336) 446-9578. New neighbourhoods open where the most people ask.
No. Nothing recurring starts from this. You pay a dollar for a loaf and we're square — we are not going to start charging a card because you didn't say no.
It goes on the porch, out of the sun, and you get a photo of exactly where it's sitting (by text, if you said yes to texts). Tell us a better spot when we get in touch and we'll use that instead.
Text Gracyn and you get your dollar back. Keep the loaf — we're not asking for bread back.
No, and only if you say yes. Before checkout there are two unticked boxes, both optional. The first covers your order texts: the delivery day, one photo on delivery day and one question about how it was. The second, separate box covers offers, like weekly bread, and bake announcements. Tick neither and we won't text you at all. Reply STOP at any point and we stop.
Cut side down on the counter, in the paper or a bread bag. Don't refrigerate it — a fridge stales bread faster than the counter does.
Bread flour, water, sourdough starter, honey, olive oil and salt — fermented 24+ hours. Every loaf goes out with a label listing its full ingredients and net weight.
It contains wheat. We bake other things in the same kitchen — including items with milk, egg and nuts — so we can't call the loaf free of them, and we don't sell anything gluten free. A specific allergy? Text (336) 446-9578 before you order and we'll tell you straight rather than sell you a loaf.
30 spots · first come, first served, never a draw
Text your street name to (336) 446-9578 and you're first in line next week.
.png)