October Bread Basket
A recap of everything we baked together and loved this month.
Hi my loaves,
Happy Halloween from Bringing Bread Back — a space where I share with you recipes and tips for gut-healthy breads and bakes that deserve a spot in your weekly rotation.
This is your October Bread Basket — a singular, monthly recap of everything we baked together and loved this month. No spam, just jam (and maybe a little butter).
Take a peek at everything I’ve shared with you this month, all in one easy-to-read, ad-free space.
… a sourdough-based recipe:
… other recipes that are quick, easy and reliable:
Classic, Bakery-Style, Chocolate Chip cookies (the ones I sell to my local customers)
Banana Bread (I make this one pretty much weekly)
… AND a very special recipe for the BEST White Chocolate Raspberry Cookies EVER!
If you’re a free subscriber, you’ve gotten a front row seat to recipes and plenty of inspiration to get your kitchen smelling amazing. For the full experience, please consider becoming a paid subscriber here and get 20% off.
→ Paid subscribers, with just a small contribution, less than the price of a cup of coffee, you’ve unlocked:
Detailed step-by-step directions + all my tips and tricks for best results.
Advice to bake these recipes in bulk (for loved ones or for sale) + pricing & profit calculations, so you know how much to charge if you decided to sell them.
A neatly-formatted recipe card you can print to save in your recipe binder
NEW: A subscriber chat is here! From now on, this will be the best (and only) way to reach me directly — I can’t wait to connect with you there!
Early access to recipes and content you won’t find anywhere else.
On this note, I want to let you in on a little something I have been working on:
Until now, my recipes have lived here on my Substack (Bringing Bread Back) or inside my eBooks. But as our community and website traffic continue to grow, I’ve been encouraged to create a blog — and it’s launching in November! Stay tuned! You’ll be able to find all my recipes there (with ads to help support my work).
But all the premium content will stay right here on Substack for paid subscribers. If you’d like to see the recipes ad-free, tips for baking them in bulk, pricing and profit breakdowns, and direct access to me via our private chat — this is the place to be.
Bread is Meant to be Shared
What I love most about my job is seeing my recipes and methods come to life in your kitchens. Keep the photos and stories coming — they make my day every single time.
Currently Loving
Here are a few favorites I’m loving in the kitchen right now:
Candle - or starter - warmer lamp – A lot of you asked me about this lamp I have in my “cozy bread corner”. It’s a must during the Fall and Winter seasons to keep my sourdough starter rising happily in a timely manner.
Hotplate.com –I’ve been using Hotplate to sell my bread and bakes locally, and their newest update might be my favorite yet — faster payouts thanks to their Stripe conection! Getting paid quickly makes such a difference when you’re running a micro bakery. It keeps cash flow smooth and takes one more stress off your plate. If you’re selling (or thinking about it), Hotplate really does make managing orders and payments effortless.
Bread mixer - This German-made mixer can handle up to 7 loaves at once without shaking or overheating — truly built to last. Some bakers have told me they have owned theirs for 40+ years, which says everything about its quality. I love that it sits at countertop height (no bending or back strain to get the dough out of a huge commercial mixer), love the removable bowl for easy washing in the sink or dishwasher, and love the batch size is perfectly manageable for adding inclusions or doing stretch and folds. No huge bins or heavy lifting. Use code MARIA for a discount and free shipping!
Thank you for baking alongside me this month. Here’s to good bread and good company, always.
~Maria