fresh and flavorful small batch sourdough breads, made with liberal amounts of love and fun (and some cursing, let's be real!) in my Kansas City kitchen.

follow me on facebook for weekly updates on new inclusions and offerings!

latest loaf i can't stop eating...

sage, rosemary, and roasted pepitas

i started researching some new inclusions last week, thinking about what to create for a fresh fall flavor, and came up with this delectable treat! fresh rosemary and sage mixed with roasted pumpkin seeds. i've tried it with three different cheeses - goat, smoked cheddar, and an asiago blend - and without, and i'm still not sure which one i like best! i definitely prefer the cheddar, asiago, and cheeseless, but not so much the goat cheese. i think i'll try it again this weekend, with gouda, and with straight parmesan. the possibilities abound!

another summer loaf I can't stop eating....

caprese

oh my goodness, oh my goodness! fresh tomatoes, fresh basil, fresh mozzarella, and a little bit of garlic make this loaf taste like bruschetta in a bag - the flavors just explode in your mouth! Thanks to Jasper Mirabelle for the inspiration for this loaf!

In the land of allllllll the crazy things, baked. was listed on KCUR's top ghost kitchens and bakeries of 2021! I am completely mind blown that what began as something so simple has evolved so far. Major thanks to Danielle Lehman for the shout out!!

Danielle's post after she tasted baked. led to another amazing opportunity - an interview with Michael Mackie of IN Kansas City Magazine. I wish I had words for all this good fortune, but I don't, really. Just know that your support is being put to good use - as always, we'll be using some of the proceeds from baked. to help fight food insecurity for people in KC.

I'm humbled and honored. Thank
YOU for all your support!


bakes are limited to 24 loaves, twice a week (larger orders can be coordinated with advance notice).


all baked. breads are preservative free, small-batch baked to order.

our base recipe is a simple mixture of high protein flour, water, sourdough starter (itself a blend of high protein flour, water, fermented with airborne wild yeast), and salt. our fresh herbs are locally sourced (as much as possible), and grown in a pesticide-free environment.

without any meat or cheese inclusions, baked. bread is a vegan product.



a portion of proceeds from each bake go toward helping the houseless and people

with food insecurity in our community.


A taste of what's to come....

"Your rye bread takes me back to spending afternoons in my Polish grandmother's kitchen - it's spot on. Amazing." - Kellie


"The rosemary and roasted garlic is life changing!" - Mary

"My clients and dinner party guests raved!" - Melissa H., Green Girl


Good God, that bread is delicious. My trainer and waist line are going to hate me now that I've tried your goods and you're so close. Thank you for making this so easy, look forward to ordering more from you. - N

Missouri Cottage Industry Law provides:

The majority of the foods that can be produced in a home setting are covered within the food code, by a section of the definition of what a food establishment ‘is’ or ‘is not’. The section below provides the requirements to qualify for the exception to the definition of a food establishment that allows for production of foods in a home setting.

(h) Where local codes allow, individual stands in which only foods meeting the following conditions are sold, sampled or served:

(i) Non-potentially hazardous processed food, except low acid canned and acidified foods as specified in 21 CFR 113 and 114 respectively, including, but not limited to breads, cookies, fruit pies, jams, jellies, preserves, fruit butters, honey, sorghum, cracked nuts, packaged spices and spice mixes, dry cookie, cake, bread, and soup mixes;

(ii) The seller is the individual actually producing the food or an immediate family member residing in the producer’s household with extensive knowledge about the food;

(iii) The seller only sells, samples or serves the food directly to the end consumer;

(iv) All processed packaged foods bear a label stating the name and address of the manufacturer/processor preparing the food, common name of the food, name of all the ingredients in the food in order of predominance, the net weight of the food in English or metric units, and a statement that the product is prepared in a kitchen that is not subject to inspection by the department. It is recommended that honey manufacturers/processors include this additional statement to their product label: “Honey is not recommended for infants less than twelve (12) months of age”; and

(v) The consumer is informed by a clearly visible placard at the sales or service location that the food is prepared in a kitchen that is not subject to inspection by the department if the foods specified in Part 3. H. (I) of this definition, are sold, sampled or served in unpackaged, individual portions. The department shall have the final authority in determining whether a food is non-potentially hazardous and may enjoin individuals who violate the provisions of this subparagraph from selling, sampling or serving these foods.