Frequently asked questions
Yes, I am fully registered with the City of Joondalup.
My Kitchen uses gluten, nuts, eggs, dairy and other allergens in my baking process. while I can accommodate some gluten-free requests using gluten-free flours, please note that I cannot guarantee completely allergen-free environment.
I take precautions to minimize cross-contamination, but trace amounts of allergens may still be present and therefore, cannot guarantee complete safety. If you have a severe food allergy, I suggest you read the full ingredient list found where you order.
Send me a message and I will try to accommodate you. This depends on how long after the menu closes I receive your message and depending on my stock availability.
I try to be flexible, so if the pickup time isn't convenient for you, please let me know in advance and I will try to do my best to provide a solution. Leora 0414322270
Once an order is placed, I start working on preparing the freshest and highest quality baked goods for you. Sourdough takes 24-48 hours to make. As a small business, I rely on timely pickups to ensure the best experience for all our customers.
Please be advised that once an order is placed, refunds for non-pickup situations are not available. I kindly request that you pick up your order at the scheduled time window to enjoy your delicious treats at their peak freshness. If an emergency pops up, please contact me and we will work with you! However, after 24hrs of non-pick-up, and without prior communication, your order will be donated to Greenwood Street Pantry.
That depends. If you were wanting to add/take out nuts from a Sourdough Loaf this can be modified quite easily but just keep in mind that this kitchen is not guaranteed nut free safe. To request a change, please message me in advance and I will do my best to accommodate your request.
I can refund orders in full if the order is cancelled before the menu cut off time. Unfortunately, if the menu has closed then I am unable to cancel and refund your order.
While sourdough bread is made with wheat, rye, or barley may contain gluten, some individuals with gluten intolerance or sensitivity may be able to tolerate it due to fermentation process involved in making sourdough. However, it's important to note that this may not be the case for everyone, and individuals with celiac disease or a severe gluten intolerance should still avoid sourdough bread made with gluten containing flours.
Sourdough bread has lower gluten content. The fermentation process in sourdough breaks down gluten, making it easier for people with gluten sensitivity to digest.
Better nutrient absorption. The fermentation process may make nutrients in sourdough more bioavailable to the body.
Unique flavour and texture. Sourdough has a tangy flavour and a denser texture than traditional bread.
Contains beneficial acids. Sourdough contains lactic and acetic acid, which gives it distinctive taste and protects the starter from unwanted bacteria.
Sourdough bread does not contain preservatives due to the presence of beneficial acids.
May be easier to digest. The fermentation process enriches sourdough with enzymes that break down phytic acids found in grains, making it easier to digest.
Keeps blood sugars levels more stable. Sourdough has a lower glycemic index than regular bread, which means it raises blood sugar in a much slower and steadier way.
Consume within 2-3 days for optimal freshness and flavour.
Store in the paper bag or a bread box to preserve its crustiness.
Avoid storing in fridge, as it can dry out the bread and make it stale faster.
Only store the Pizza Loaf and Chorizo, Jalapeno & Cheese Loaf in the fridge. These Loafs are best eaten fresh on day bought. If you are entertaining and using bread for another day, store in fridge and refresh bread when ready to serve by spritzing with water and placing in a hot oven 170c for 10-12mins.
Freeze sourdough bread in a sealed bag for up to 6mths-slice before freezing for easy portioning.
Revive stale bread (or larger frozen portions that have been defrosted first) by sprinkling with water and heating in the oven at 170C for 5-10mins.
Refresh frozen sourdough bread by thawing at room temperature or toasting slices (slices can be toasted frozen on selected frozen mode on toaster).
Simply click the 'Sign up/Login' button in the top right-hand corner of the page and enter your details. By signing up, you will automatically receive an email each week with my new menu.