Fresh Bakes, Direct From Our Hearth
At Scratch and Sweet Bakes, we believe that real bread takes time. Because our sourdoughs ferment across two full days, we run on a dedicated weekly baking schedule centered around Friday pickups.
Frequently Asked Questions
How do I know what’s baking this week?
Every Tuesday morning around 9:00 AM, we send our Friday Bake Club email newsletter. It features high-resolution photos of that week’s rotating loaves, cookies, scones, and farm goods, along with the reservation form.
When is the pre-order cutoff?
Pre-orders close Wednesday at 8:00 PM. This gives our wild sourdough starter time to build, doughs to be autolysed and shaped, and loaves to undergo a 24- to 36-hour cold retard in our proofing refrigerators.
Can I just stop by without ordering in advance?
Yes! While pre-ordering guarantees your favorite loaf won’t sell out, we always bake a limited number of extra sourdough boules, sandwich breads, and cookies for walk-up visitors on Friday between 1:00 PM and 6:00 PM.
What forms of payment do you accept at the farm stand?
We accept Cash, Venmo, and credit/debit cards at the farm stand register. Pre-orders can also be completed electronically.