583Bakery

10/18/2026

We had a great time at STOMPFest in Jacksboro today! What a wonderful community event! To everyone that stopped by and said hello- THANK YOU! We loved getting to meet you all! Thank you for supporting 583 Bakery! We hope you all LOVE your treats and bread!! We can’t wait to come back to Jacksboro!

10/16/2026

What does getting ready for STOMP Fest look like at 583 Bakery? A rack full of sourdough and enough ingredients for 180 scones. 😂🍞🧈

The bread is baked, the scone prep is underway, and we’re getting ready to head to Jacksboro tomorrow!

40 loaves of bread. 180 scones. 1O dozen tortillas. Sweet cinnamon roll and apple pie focaccia. All made by hand—with a whole lot of butter and plenty of dishes along the way. ❤️

Come see us at STOMP Fest and take home something delicious! Until then, I’ll be somewhere behind the flour. 😂

10/12/2026

Something has been happening in the 583 Bakery kitchen for a while now.

Quietly. 🤐
Deliberately.
And probably with more patience than any reasonable person should have.

We’re all things sourdough around here… most of the time. 🥖

But this is different.

There’s Imported Olive Oil involved.
Some Italian “Americana” flour.
Local Honey & IDY! 🍯
More elbow grease than is probably necessary and an absolutely unreasonable amount of patience.

We’ve been working on a very particular 583 flavor profile—tweaking, testing, adjusting, and doing it all over again until it tastes the way we think it should. 😋

We make these strictly for fun right now.

For now.

No plans.
No promises.
Definitely no announcement. 📢

Just something we’ve been quietly getting better at.

And honestly…

we’re getting pretty good at it.

Maybe someday, you’ll get to find out exactly what we’ve been up to.

Until then… keep an eye on the oven. 👀

10/11/2026

💥 🚨 📢 UPDATE 📢 🚨 💥

👀

Watch, follow, and discover more trending content.

10/11/2026

💜 No bread drop this week—583 Bakery is headed to STOMP Fest! 🤠🍞

We’re taking a break from our regular drop for October 11–17 to get ready for STOMP Fest 2026: Hometown Throwdown!

If you’re near Jacksboro, come see us, grab some sourdough and homemade treats, and enjoy an afternoon supporting small businesses!

📅 Saturday, October 17
⏰ 2–7 PM
📍 Courthouse Square • Downtown Jacksboro, TX

Thank you for supporting this little bakery—both here at home and on the road! 💜

10/10/2026

We are SOOOO excited to be in Jacksboro this upcoming weekend!

If you are in the Wichita Falls or Jacksboro area- please stop by and see us- we would love to say hello. 💜💜

🤠 WELCOME TO STOMP FEST, 583 BAKERY!

We're excited to welcome 583Bakery to STOMP Fest 2026: Hometown Throwdown! ❤️

🥖 Artisan Sourdough and Homemade Indulgences will be waiting for you at their booth — and we're thinking this is one stop you're going to want to make while you're exploring the Square!

Come hungry, support small businesses, and help us give 583 Bakery a big STOMP Fest welcome!

📅 Saturday, October 17
⏰ 2:00–7:00 PM
📍 Courthouse Square | Downtown Jacksboro
👉 Follow 583Bakery

❤️ SHOP • EAT • DRINK • SUPPORT SMALL BUSINESSES

10/09/2026

🍞💜 LET’S TALK ABOUT IT! 💜🍞

Just because it says “organic” or “all natural sourdough” doesn’t mean it’s what you think it is. 👀

We did a little investigating in the bread aisles of our local grocery stores, and we thought we’d share what we found!

Take a look at these ingredient labels from breads marketed as organic or all
Natural sourdough.

Now, let’s compare.

At 583 Bakery, our sourdough is made with:

🌾 Organic, unbleached, non-bromated bread flour OR freshly milled whole grain flour

💧 Water

🧂 Salt

⏰ Time

💜 Love

That’s it. Nada más.

No unnecessary extras. No complicated ingredient lists. Just simple ingredients, time, love, a little patience, and the natural fermentation process that makes sourdough so special.

We’re not saying every loaf on a grocery store shelf is bad. We’re saying read your labels and know what you’re buying!

Because when it comes to bread, we believe simple is better. 💜

583 Bakery — Know your bread. Know your ingredients.

10/07/2026

🥖 Cold Nap. Serious Business.

Yes, those are loaves of bread sleeping in the refrigerator. No, we haven’t lost our minds.

Cold fermentation is part of the 583 Bakery process. After vigorous hand kneading and a good room-temperature proof, these guys get tucked into the cold for a long, slow fermentation.

Basically, we tell them, “You’ve done enough for today. Go sit in the refrigerator and think about what you’ve done.”

That slow fermentation builds flavor, develops the dough, and helps give our sourdough its character.

So while they look like they’re taking the day off…

They’re actually working. Unlike some people. 😂

🥖 583 Bakery — good bread takes time. And apparently, a nap.

10/06/2026

🚨 THIS IS YOUR SIGN. 🚨

If you’ve been thinking about ordering 583 this week…
If you opened the menu and said, “I’ll do it later…”
If you’ve been debating whether you really need another loaf of sourdough…

The answer is yes. 😂💜

Orders close TODAY!

This week’s lineup is ready, Regina has been put on notice, and the 583 kitchen is about to get BUSY. 🍞

Get those orders in before the drop closes — because once it’s closed, Ashley is officially allowed to say “I told you so.” 😂

💜 Local pickup Thursday evening
🚗 Lubbock delivery Friday morning

What are you ordering this week?! 👇

https://www.hotplate.com/583bakery/89a98531-1dda-4573-9191-450667d2a3c2

10/05/2026

Monday question: Have you ordered your bread yet? 👀🥖

Because tomorrow is already LAST CALL, and I’d hate for Wednesday-you to be mad at Monday-you. 😂

And if you’ve been thinking about ordering but just need a little motivation…

Exhibit A. 🤤

This week’s 583 Bakery drop is OPEN and the kitchen is getting ready for another round of all the good stuff — fresh-baked bread, scones, and everything in between. 💜

If you’ve been thinking about ordering… consider this your sign.

Orders close TOMORROW!

https://www.hotplate.com/583bakery/89a98531-1dda-4573-9191-450667d2a3c2

👇 Already ordered? Tell me what you picked! I want to know what’s winning the menu this week.