People ask all the time why we don't open during the week. The honest answer is that a real from-scratch bakery takes days of prep — mixing, fermenting, shaping, proofing, baking.
Monday through Friday we're stocking pantry, testing new recipes, meeting with farmers, and building the doughs that become Saturday's loaves.
Keeping the farmstand to two days a week means everything we sell is fresh that morning. It also means we get a little time to rest, which — trust us — makes for better bread.