Frequently Asked Questions

While every State carries its own laws, in Connecticut, The Department of Consumer Protection (DCP) offers a Cottage Food Operation license for individuals to produce certain baked goods and confectionery items in their home kitchens and sell them directly to consumers.   

allows people to produce certain baked goods and confectionery items in their home kitchens and sell them directly to the public.  Pets are allowed in the residence but not in the food prep area. Residential home kitchens must be built and maintained in a clean, healthful, and sanitary manner.

Yes!  The basic menu will remain the same with the addition of specialty seasonal items.

Unfortunately, I do not ship outside of Connecticut.

Unfortunately, I do not deliver at this time.

Not at this time. If you are gluten sensitive, like I am, please read, "Is Sourdough More Digestible Than Regular Bread?" below...

YES!

Sourdough made the old, authentic way is more digestible than mass-produced, highly processed bread.  That's because when sourdough d is made the authentic, slow way, allowing the dough to ferment and the healthy bacteria and yeast to grow and work, the finished loaf is digestible, making a big difference in people’s comfort.

Finally, fermentation using natural yeasts and lactic acid bacteria results in bread that is digested more slowly and therefore causes less of a spike in blood sugar levels when eaten.

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If you struggle with bread indigestion and regulating blood sugars, consider trying real sourdough!

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Sources: “Crumb” by Richard Bertinet; Sustainable Food Trust

If you have any other questions, please ask ~ I'm here for you!