Bread of Life 112

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Joyce, WA
Bread of Life 112

Community Supported Bakery, Private Membership Association: sourdough bread and more!

02/23/2026

I'm back & baking! 🥳

It's been a doozy over the past few weeks but we've been resting and recovering and now we're ready to get back to baking up delicious sourdough for you all.

Cinnamon rolls were a big hit last time, so I'm going to have those on the menu again this week. I had been thinking of alternating between chocolate chip cookies and cinnamon rolls each week, but maybe I'll do cookies the first saturday every month and cinnamon rolls the other weeks - what do y'all think?

Either way, be sure to get your order in by messaing me by Wednesday for Saturday pickup noon-4.

💛

02/03/2026

Hello all! I won't be taking any more orders this week as I get caught up on last week's orders. I'm hoping to get this week's orders off as usual and will keep those on my list updated with any changes. 💛

01/31/2026

I'm sad to say I won't be having a pop-up today. The whole family has been down with fevers all week and I made the call to stay out of the kitchen at the risk of passing on whatever funk we've got.

Anyone who was on my preorders list has been notified, and those will be at the top of the list for next week.

01/27/2026

My menu open is for the week! I'll be taking orders until Wednesday evening, as usual, for Saturday pickup. Please send me a message to place your order.

This week I'll also be taking pre-orders for cinnamon rolls! I will have to cap my orders so if you get in past that I will put you at the top of my list for the next time I make them. I'm thinking of alternating between cinnamon rolls and Chocolate chip cookies each week - would there be interest in that? Or a strong preference to one over the other? Let me know what you think!

I'm also determined to finalize my Private Membership Association this week! If you aren't familiar, this is the model that Costco, and many others operate under. Essentially, we are doing business with members of our association, not members of the public. The cost of membership is baked in (get it? Get it!?) To your first order, and I will have a member sign up posted soon.

Have a wonderful week, and hope to see you Saturday 💛

01/24/2026

Ooo you just know these smell and taste as good as they look 😍 not pictured but 10000% worthy is the whipped honey & cream-cheese icing 💛

Limited offering to those on my preorder list of bread this week. Note to self: make a double batch next time so there's enough for the bakery elves to stuff themselves 😁

Wanna get on my preorder list for next week? Send me a message through the page! My menu is open Monday thru Wednesday for Saturday pickups.

01/20/2026

A new sweet offering? Nope! A lovely gift from one of my customers 🥰 homemade tallow soap, so pretty you could eat em!

01/19/2026

It's Monday, so that means the menu is open for orders! As usual I will be taking orders until Wednesday evening, or I reach capacity - whichever comes first. Pickup is Saturday afternoon, instructions will be sent when your order is placed. Please send me a message to place your order.

Also, you read that right - cinnamon rolls are on the menu this week! I'm planning on doing a single batch to have for first come, first served at the tent Saturday. That means no preorders, but I will post an update this week with how many I'll have available Saturday.

01/18/2026

This past week in the kitchen marked some big moments for the bakery.

Somewhere in there I baked and sold my 100th loaf! Somehow this feels like a lot and a little. Partly because I also...

Doubled my baking capacity! When I started out I was doing 12 loaves per week, this was the second week I baked 24 loaves. This was also the second week I tested out my new bulk proofing concept - and it worked perfectly!

On top of the 24 loaves (20 of which were preordered), I also had 7 people stop by the tent last weekend while driving by to check out my bread. This is really neat because even when I have to turn people away after I've sold out, I'm able to connect and follow up with them and they almost always turn into repeat customers - which is helping this little bakery project grow each week!

Looking forward...

I am in the market for a larger fridge/freezer soon since the 24 loaves took over half of my home fridge this week during their cold fermentation.

I'm going to hold steady at 24 loaves per week for a while until I recalibrate and make sure I can keep up with the high quality I strive for. This week went really smoothly with timing all the different stages, so that's a great improvement too, especially with so much more dough going through the kitchen.

I'm still working on streamlining my ordering system. I've held off using an automated system because frankly, I'm terrible at delegating (even to a computer 😆) but it might start to make more sense to keep on top of everyone's orders.

Also, on the admin side of things, I'm working on forming a Private Membership Association moving forward to do business under. I'll have more on that in the coming days as I finish writing up the formalities, but that's an exciting step!

Oh and perhaps most importantly...my cinnamon roll tins arrived! So you know what that means...🤤

01/14/2026

I promise, much as I try I am definitely not a professional 🥴 I feel like these past few weeks have been a series of AH!/whoops/well I hope this turns out...

So this week on ✨adventures in baking✨

Tuesday evenings I pull my starter out of the refrigerator to start bulking it up for dough day. I (normally) only keep a small jar of starter between baking, so I don't wind up with a ton of discard to feed. Well last week I had doubled my usual capacity and somewhere my math didn't math - so I wound up needing to scrape my jar to have enough starter for my dough. Normally, it's these remnants that I build up between baking. Somehow, in the rush of dough day I didn't realize this and moved on without setting aside any starter...

Flash to last night when I go to pull out my starter to warm up overnight in preparation for feeding 😬

Fortunately, I have a couple jars of discard and backup starter in the back of my fridge. I guess I really do know myself 😆 So I pulled out my latest jar of discard and fed a few different jars, different ratios. Said a prayer, and went to bed - hoping for the best.

Another win for the magic of sourdough! I popped open my oven this morning (I ferment in there with the oven light on, to keep everything warm n cozy) and lo and behold some beautiful, happy, bubbly starter!

Crisis averted. Maybe one of these weeks I'll have everything squared away. But hey, that would be mighty boring wouldn't it? 💛

01/12/2026

Hello everyone! My menu is open for the week. I will be taking orders until Wednesday evening. However, if previous weeks are any indication, it is a good idea to get your order in sooner rather than later if you know you'll be placing an order for the week - I've been selling out quickly! If your order comes in after I reach capacity for this week I'd be happy to put it on the list for next week.

Also, if you think you'll be ordering regularly (weekly, bi-monthly, monthly) than let me know and I'll be happy to add you to my "regulars" list which is automatically at the top of the order sheet for the week.

Have a lovely week! 💛

01/09/2026

Spoiler alert - it worked! 😆

01/08/2026

A funny thing happens on dough day...

After all the measuring and mixing, there's this weird moment when I wonder, "will it work this time?"

Yes, I followed the same exact recipe I always do.
Yes, I followed the same steps I always do.
Yes, I'm even using the same exact ingredients I always do.

But what if this time nothing happens!? What if they explode? What if they turn into radioactive, sourdough monsters??

So I nestle my dough bins into their cozy spots (same as I always do!) And say a little prayer as I tuck them in after their stretch and folds. Be good little sourdoughs now, make Mama proud! 😆

Address

Joyce, WA

Opening Hours

12pm - 4pm

Website

http://simply-bread.co/breadoflife112

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