Contact
Just send a text.
No forms, no accounts, no app. A message is the whole ordering system — it goes straight to the person doing the baking.
Text to order
(915) 328-0923Texts get answered faster than calls — hands are usually in dough. You’ll get a confirmation back with the total and, for pickup, the address.
What to put in your message
Six things, and your order is locked in on the first reply:
- Which loaf — plain, apple cinnamon, or walnut
- Round or oval — boule or bâtard, same price either way
- How sour — mild, medium or strong, same price either way
- How many of each
- Pickup or delivery — delivery is $5, so include the address
- Which day you’d like it — give her two to three days
Not sure which one? See the full menu — every loaf comes round or oval, mild, medium or strong, and none of it changes the price.
The details
- Baking days
- Seven days a week. Your loaf is baked for your order, and it reaches you within twelve hours of coming out of the oven.
- Order cutoff
- Two to three days ahead. The dough has to ferment before it can be baked, and there is no way to shorten it — same-day orders roll forward.
- How sour
- You pick: mild is a twelve-hour ferment, medium is twenty-four, strong is forty-eight. Same loaf and same price whichever you choose, and the lead time is the same two to three days either way.
- Pickup — free
- In El Paso. Since it’s a home kitchen, the exact address goes out by text once your order is confirmed.
- Local delivery — $5
- $5 flat, anywhere in El Paso. Dropped off the day it’s baked.
- Payment
- In person when you get your bread. Nothing to pay online.
- Bigger orders
- Parties, holidays, or a standing weekly loaf — just ask. A little more notice is all it takes.
The bread, quickly
- Plain sourdough
- $15 — round or oval
- Apple cinnamon
- $25 — round or oval
- Walnut
- $25 — round or oval
Every loaf comes round or oval, and mild, medium or strong — none of it changes the price.
Please note: every loaf is made with wheat. The walnut loaf contains tree nuts, and all three are baked in the same home kitchen using the same equipment, so cross-contact is possible even in the plain loaf. Made in a home kitchen that is not inspected by a health department.