Nuts and Bolts

The bakery is really just a hobby which slipped out of control. I was baking bread as often as possible, working to learn to make better and better bread. We could not possibly eat all the bread I was making, so we started giving it away to friends, family and neighbors. Then someone wanted to pay for the bread, and ….you can see where it led.

• I only bake a few kinds of bread at any given time.  You can find the baking schedule and menu of breads I am baking on the "Bakery Offerings" page.
• To order bread, you need to become a member of the bread list.  Send an email to agburnside@prairieflourbakery.com to see if there is room for new members.  Once you have joined the list,  you can place your orders directly from the website.
• I don't bake every week.  Check the Home page to see the most current baking schedule.
• On weeks when I am baking, the baking days are Thursdays and Fridays.  You need to place your order no later than noon of the preceding Tuesday.
• I don’t deliver. I will bag your bread and label it with your name for you to pick up from my front porch at 618 Ronalds Street. I try to have bread ready for pick up by 4:30.  If the oven is running too hot or the orders very large,  I will send out an email letting people know that pick up may be delayed.
• Payment is by the honor system. I leave a cigar box next to the bread and you leave your payment in the box. Don’t assume there will be change, because there usually isn’t. Cash is fine as is a check payable to Prairie Flour Bakery.
• Most importantly: I really want to know if you find a problem with your bread, so do not hesitate to let me know. Of course, I am always deeply pleased to hear if you are satisfied with the bread.