Evergrain
Artisan Sourdough Bread
Make Bread Sour Again™
*Pickups available every week (typically Tuesdays). Orders must be placed by Saturday for that week's pickup*.
Click here to place your local Vero Beach order via HotPlate and receive pickup instructions, or send me a message below if there is no Hotplate drop listed. These are the current available pickup locations: La Tabla, and my home.
Click here to order online for shipping nationwide.
Menu Preview
see hotplate link for that week's current menu!
Pricing reflects in-person pickups only and does not apply to online orders.
- Plain Sourdough Loaf - $13
- Toasted Sesame Loaf - $14
- Cinnamon Raisin Sourdough - $16
- Cranberry Pecan - $19
- Organic Jalapeno & Raw Cheddar - $20
- Ancient grain chocolate chip cookies with einkorn & spelt flours, and coconut sugar - 1 dozen for $20
- Organic Sourdough Blueberry Muffins - $4 each (Check Hotplate for individual availability unless ordering a dozen or more)
- Sourdough Cinnamon Rolls w/ Maple Cream Cheese Frosting - $8 each (Check Hotplate for individual availability unless ordering 1/2 dozen or more)
I'm so grateful to begin sharing my love for baking sourdough with the Vero Beach, Sebastian, Fort Pierce, and surrounding communities. Sourdough is a labor of love. It is a multi-day process of mixing, stretching, folding, and fermentation that results in easier-to-digest delicious bread. Sourdough is unique in that it is yeasted with wild yeast, called a sourdough starter, instead of commercial yeast. Sourdough starter is made only using flour and water. Commercial yeast has made baking quick and convenient, which in turn makes bread and baked goods harder for our bodies to digest. Sourdough bread making returns us to our roots, when things were slower (and healthier). It's a common misconception that sourdough bread actually tastes sour. While you can achieve more sour sourdough bread, sourdough is more of a method or style of bread making that involves a sourdough starter, and a long fermentation process.
Ingredients
I use only organic flour, filtered water, and pink himalayan crystal salt or sea salt to make my sourdough loaves. Bread need only be 3 ingredients: flour, water, and salt. Store-bought bread is filled with preservatives, additives, and is made with flour that lacks nutrients. I've spent many hours researching different types of flour, experimenting with different flours, and finding more nutritious flour to use in my bread making. You may notice that my bread is darker than typical bread. That's because more of the bran and germ is in the flour I use. White flour has all the bran and germ removed - the most nutritious parts!
My base sourdough loaf recipe includes a combination of 2 different types of bread flour, and 2-4 types of whole wheat flours.
*Every effort is made to use as little plastic as possible in the bread making process. My sourdough starter is kept in a glass jar, and bread dough is mixed in either ceramic or stainless steel containers, not plastic tubs as commonly used in bakeries.
Where can I find your bread?
My current bake/pickup days are typically Tuesdays weekly. See my weekly menu on Hotplate to order, and follow us on Instagram to find out about upcoming markets to see us in person!
If you have any questions or feedback, please send us an email at bread@evergreencurated.com or fill out the form below. I look forward to hearing from you!
The Reviews Are In
-
Nikolett, Vero Beach
"The bread is sooo delicious!!! Thank you so much 😊"
-
Gabi, Vero Beach
"Hi Gabby! Wanted to let you know we love your bread. Looks and tastes so good 😋"
-
Eva, Sebastian, FL
Your bread is so good, it reminds me of the bread from Europe!"
FAQs
How should I store your bread?
There are no preservatives in this bread, so it won't stay soft as long as you may be used to. The best way I've found to store it is after cutting, put the cut sides facing down on a cutting board covered in a kitchen towel. This usually keeps it soft for 3ish days.
If you aren't planning on eating the entire loaf in the first few days, you can also cut it in half or in slices and store in the freezer. Just reheat whenever you've got the itch for good bread. :)
And if you think a slice is too far gone, you'd be amazed at what spraying with a bit of water and reheating will do to give it a second life! We've had rock hard pieces that we've ran under water and reheated back to perfection, or crustinis to top with mozzarella, tomato, and basil.
What can I do with the bread once it gets stale?
Don't throw it out! If you didn't eat your bread as quickly as you wanted (happens to the best of us. I've got rock-hard pieces of bread on my cutting board as I write this), you can put the pieces in a high power blender and make your own homemade healthy breadcrumbs! We store ours in the freezer to use whenever we need them.
You can also cut it up into thin cracker size pieces, dehydrate in the toaster or oven, and then use as crackers for cheese, cream cheese, jelly, bruschetta, etc.
Can I freeze the entire loaf?
Yes you definitely can! When you're ready to reheat, try running it under water (yes! the whole loaf under water!) then baking at 350 until warmed all the way through, this could take anywhere from 25 minutes to an hour.
We have left out a whole loaf for 3 days, froze it for 2 months, took it out and reheated using this method and it was like the day I baked it.
What type of ingredients do you use?
I use only organic flour, pink himalayan crystal salt, and filtered water in my bread.
How can I contact you?
Email me at bread@evergreencurated.com and I'll get back to you as quick as I can!
How can I place an order and what can I expect at a pickup?
Place an order at this link . I require orders by Saturday because I start prepping my recipes Sundays, and dough all day Monday). There are a few pickup locations currently!