PENNYLOAF BREAD CO.

Welcome to Pennyloaf! A tiny, one-woman cottage bakery producing handmade sourdough bread on Bainbridge Island, WA.

Every loaf is naturally leavened and made with 100% local, fresh, stoneground flour and house-milled grains. I mix and shape by hand, ferment slowly, and bake boldly to bring out the deepest flavors of the grain.

Orders for weekly bread are taken on Tuesdays, and baked on Thursdays. See FAQs for more ordering info.

Follow along on instagram or the newsletter for updates!

Bread orders are le open.💋 Link to order in bio and stories. I’m hyped on the crumb I’ve been getting on the loaves — a combo of fine tuning the hydration and cold proofing around 47F. What a game changer. I can cut the dough a lit

Okay new schedule, fam! Get your bread orders in starting at 10a on Tuesdays, and pick up your bread on Thursdays from 3-7p.

I think this will be a more conducive schedule as summer rolls in. Lots of folks are out of town on Fridays (including us!)

Hi from the bread porch 👋 BREAD ORDERS ARE LIVE! And baking on Friday for one last week. (If you missed my story — I’ll be switching to baking on Thursdays after this.) Thanks for the support, bread friends! Link to order in bio and stor

Bread orders are open, bread folks, and I can’t wait to bake for you again this week. I am not, by any means, a fair weather baker, but having a couple gorgeous bakes in a row does give for extra motivation and excitement. See you this week for

Bread orders are up on the website! The bread last week was SO good, and I took zero photos of the actual loaves. Follow me for more Instagram marketing tips lol. 🙃 I think I was too blissed out on eating it and handing out slices of fairy bread at

Stoked to announce that I’ve developed a new class, Advanced Sourdough Bread, and I’ll be teaching it at @bainbridge_barn this coming Sunday. Come join us! Like my 101 class it’s centered around engaging our senses with the baking p

First off — BREAD ORDERS ARE LIVE! Link in bio and stories! Unfortunately this loaf isn’t on the menu (yet) — it’s a whole grain trial in the works. 100% fresh @chimacumgrain bread flour, liquid overnight levain, 90% hydro (10

A bit of a tease because these are our bakes from the weekend not my normal bread, but BREAD ORDERS ARE LIVE, and I’m so stoked to bake for y’all this week. So much bread energy coursing through my veins! Head to the website to order for