The pickup location for our Friday preorders is: George’s Seed, Feed, And Grow Shop 16075 Forest Rd Forest, VA, 24551

If orders are not picked up on the allotted day, at the designated pick up site, the order will be considered forfeit. This means that the order will be retrieved from the designated pick up site by us at Blu Brier Patisserie the following day. There are no refunds offered for orders that are not picked up on the designated pickup day.

Due to the nature of bread that does not have artificial preservatives and to ensure that the customer receives the best over all freshness there is only one day allotted for pickup.

Hotplate gives 7 minutes to order. Once these 7 minutes have elapsed your cart is considered abandoned to which your cart will automatically be emptied. Therefore, you will then have to restart your order.

Hot Plate is a third party website that is designed for food sellers to make ordering easy and officiant for purchaser.

A Cottage Kitchen is a government sanctioned uninspected kitchen that can bake, process, and sell particular types of foods. For more information please visit https://forrager.com/laws/

There are a number of factors that contribute to the final price we charge customers for our bread. A few of those are as follows: 1) Economy of Scale – In business this term is used to signify buying power. In other words the bigger the business is the more they can buy at a lessor cost to them. Since we are not a large scale operation we can only buy in moderate quantities. Thus increasing the overall price. 2) Labor – Each loaf is hand crafted over a 5 day process. Please note that if all the time utilized by the bakers was considered when creating the final loaf it would increase the price considerably. This is a labor of love and that is taken into consideration. 3) Ingredients – The ingredients chosen to make are loaves are done in such a way that: ~ We support local economies ~ We provide a higher quality ~ They improve the overall taste of the bread 4) Cost Offsets – The larger an organization is the larger the number of products it can carry. Due to this the organization can take the profit from an exceptionally well preforming item and transfer that to offset some of the loss of an underperforming item. For example, a customer expects to pay more for organic products. Therefore, to offset the cost of a low cost bread a grocer could charge 4, 5, or even 10 times the suggested retail rice on organic squash to make up the difference. We are unable and would never utilize that form of price manipulation here as we follow the principles found in Deuteronomy 25:13-15.

You will be taken off site to our ‘Hotplate’ ordering site. This is a food purchasing platform similar to square. It makes purchasing your bread quick, simple, and streamline.

Due to the Cottage Kitchen laws in Virginia we are unable to ship at this time.

At this time all orders for our sourdough bread are taken through preorder via Hotplate. Therefore, the best way to ensure that you get your loaf is to hit the subscription button on Hotplate, so that you are notified of the next bread drop.

When making sourdough one has to have a jar, sometimes a very big jar, of what is called a sourdough starter. However, because this sourdough starter will be the life giver to all subsequent breads made it has been lovingly dubbed a mother.

Bulk fermentation is the process of allowing the sourdough to rise in a large quantity prior to shaping it into the final loaf.

Cold fermentation is the process of slowing down the rise of the dough with refrigeration. Through this process the sourdough cultures are able to act on the flour longer increasing the digestibility of the wheat.

One of the major areas of difference between our sourdough and those manufactured in the store is the ingredients label. Our Original Sourdough Loaf has three ingredients organic red wheat, osmosis filtered water, and ancient salt. Whereas the store bought breads have considerably more. .

There are several factors that need to be taken into consideration when determining the concentration of sour flavor. 1) We do not add any artificial flavoring, like store bought sourdough loaves, to increase the sour flavor. All of the sour flavor attained within our loaves is achieved through the souring process of our sourdough mother, Bubbles, and various other fermentation techniques such as what is achieved through cold and bulk fermentation. 2) We do not, at this time, grind our own wheat berries. The more natural the form of the wheat berry the stronger sour flavor that can be achieved within the final loaf. However, this is a hope for the future, so look forward to the appearance of additional types of bread as we grow. 3) Enriched bread, not to be confused with fortified bread, can have a less sour flavor than the traditional sourdough loaves. This is due to the milk, egg, butter, sugar, and so on act as a sweetener thus neutralizing some of the sour flavor without removing the beneficial byproduct of the souring process.

The reason why our sourdough loaves are not presliced is because the crust is responsible for slowing how quickly the bread goes stale. The more that the inner crumb of the bread is exposed to air the more quickly the bread will become dry and no longer sandwich ready.

At room temperature the sourdough bread should last anywhere from 3-5 days. However, we have personal experience of it lasting from 7-13 days without going stale or growing additional 'friends'. Frozen sourdough bread should last in the freezer for up to 6 months. However, please remember that the longer an item is in the freezer the more likely it is to get freezer burnt or lose flavor.

At Blu Brier Patisserie we strive to use the finest ingredients as we would like to create best possible finished loaf for our customers. The ingredients for our Our Country Loaf, Original Sourdough Loaf, and Sourdough Mini loaf is: 1) Organic Red Wheat Flour 2) Unrefined Ancient Sea Salt 3) 6-Stage Reverse Osmosis, with UV, filtered water

There are a couple of methods that one can use for bread storage. Room temperature bread 1) Can be placed in a bread box. 2) Can be placed in a bread bag. Or a cotton fabric bag with a draw string. 3) Can be put in 1 gallon zip lock bag. Only when the plan is to eat the bread quickly. Frozen bread 1) Whole loaves can be placed in the freezer. 2) Loaves can also be presliced and placed into the freezer.

How to reconstitute frozen bread? Whole Loaves 1) Place the loaf on the counter until it has thawed. 2) Run the loaf under water until all areas of the loaf have been covered with water. 3) Bake the loaf at 425 degrees for 10 minutes. Presliced Loaves 1) Place the slice in a toaster. 2) Toast to desired crispness.

If you want to make a sandwich in advance of tomorrow’s lunch or even dinner then, yes. Absolutely, refrigerate your sandwich. Just make sure that you wrap it tightly in cling film, a zip lock bag, or a bee’s wax wrap. However, never refrigerate bread for the purpose of preserving freshness. Prolonged exposure to the temperatures in the refrigerator puts the bread at the perfect temperature to expedite the chemical reactions that makes a bread go stale.

No. Our kitchen is not allergen free. Our facility does contain peanuts and tree nuts. We are exceptionally careful to utilize different implements when utilizing potential allergens as well as cleaning all surfaces in order to avoid cross contamination. Our facility also contains eggs and dairy in some of our products. We are exceptionally careful to utilize different implements when utilizing potential allergens as well as cleaning all surfaces in order to avoid cross contamination. We do have members of our own family that suffer from these allergies and would feel comfortable feeding our bread to them. However, this is a topic that is subject to personal introspection and determination in order to decide if the food made is suitable for your or your loved one's consumption.

No, the bread we offer is not gluten free. It is, however, more easy to digest the gluten present in sourdough bread. If you have any concerns regarding weather you can eat sourdough bread due to a gluten sensitivity please contact a relevant medical professional for guidance. Blu Brier Patisserie is not responsible for anyone who choses to eat sourdough bread based on the digestibility claims of sourdough. This was discovered through research and personal experience, but is not to in any way take the place of medical advice and is not an endorsement to act contrary to the advise of a medical professional.

No, we will not be offering gluten free products in the future. In order to legitimately call a product gluten free it has to be in a facility that is completely free of gluten. The reason for this is that even trace amounts of gluten can affect a gluten sensitive in an extremely negative way. As this type of facility is not in our growth plan we do not foresee making gluten free products.