Frequently Asked Questions

Browse the weekly catalog, choose your bakes, and check out through the order handoff. Every order is baked to order for the household that placed it — there's no retail counter to walk into, and orders close the Thursday before each Saturday pickup. For the full pickup window and what to expect on arrival, see the pickup page.

Pickups happen every Saturday during the weekly window at the shack in Vermont. We're a cottage bakery, so the exact street address is shared with confirmed orders rather than published site-wide. Bring your confirmation and your order will be boxed and ready — full details are on the pickup page.

Order by Thursday end of day for that Saturday's pickup. Anything placed after the cutoff rolls to the following week's bake. If you miss it, the next Saturday is only a week away.

Country loaves keep best at room temperature, cut side down on a board and loosely covered in a cloth or paper bag, for two to three days. Keep them out of the fridge — refrigeration stales the crumb faster than room-temperature storage. For anything beyond a couple of days, slice and freeze.

Yes — and we recommend it for anything you won't finish in a couple of days. Slice first, then seal tightly (wrapped in foil and bagged, or vacuum-sealed) and freeze for up to a month. Toast straight from frozen, or let a loaf thaw at room temperature still wrapped.

Our country loaves are baked hot for a dark, blistered crust on purpose — it's where much of the flavor and keeping quality lives. The crumb underneath stays moist and open. A well-colored loaf is the bake we're after, not a mistake.

Yes. A weekly or biweekly subscription holds your spot in the bake schedule and rotates through the country loaves and whatever seasonal pastries are coming off the bench. See the subscriptions page for the current plans and what's in rotation.

Subscribers can pause or skip a delivery week as long as the request lands before that week's order cutoff. The exact lead time and the skip flow live on the subscriptions page — the short version is, if you're traveling, tell us before Thursday and we'll hold your spot.

Our kitchen regularly works with wheat, cultured butter (dairy), eggs, and tree nuts, and every bake is produced in a space that handles all of the above. We cannot guarantee that any loaf or pastry is free of cross-contact with a specific allergen. If you or someone in your household has a serious allergy, please contact us before ordering so we can talk honestly about whether anything on the weekly menu is workable for you. See the about page for more on what operating as a cottage bakery means.

Not at present. Our core breads are wheat-based and lean on cultured butter, and we'd rather not ship a gluten-free or vegan loaf we can't stand behind than offer one that's only okay. If that ever changes, it will show up on the products page and the weekly menu.

Grains, butter, and produce come from farms within a short drive of the shack, and the maple is tapped from a sugarbush two ridges over. The specifics rotate with what the valley's growers have each week. The about and our-story pages walk the sourcing approach in more detail.