If you still have questions, don’t hesitate to reach out here!
& Pick-Up
How do I place an order?
Pre-orders can be placed through this site. For Monday pickups, orders need to be placed by Friday at 2:00 PM. For Friday pickups, orders are due by Tuesday at 2:00 PM.
Where do I pick up my order?
Pickup is every Monday & Friday from 8 AM to 8 PM. 315 E Washington Street, Chagrin Falls, Ohio 44022. Your pre-ordered goodies will be packed in a bag with your name inside The Little Bread Box.
Can I make a special order?
Not at this time, but we'll let you know when that becomes available!
Do you offer catering or sell at farmers markets?
Currently, all items are only available at The Little Bread Box.
What if I pre-ordered and can't pick it up?
Text Christy at (503) 267-9089 and we'll work something out.
Can I pay with cash or digitally?
Yes! If you're doing a walk-up order, you'll find laminated QR codes for Venmo, Cash App, and Apple Pay right on the Bread Box. If you're paying with cash, please bring exact change. There's no one there to provide change—anything extra will be considered a tip!
What days are you open?
Every Monday & Friday from 8:00 AM until sold out.
Do you offer refunds?
All sales are final. That said, if something doesn't meet your expectations, please reach out so I can make it right.
What if I miss the preordering deadline?
Due to the time-intensive process of hand-making everything, we can't accept late orders. However, a limited selection is available for walk-ups every Monday & Friday.
& Sourcing
Are your items gluten-free?
While nothing is certified gluten-free, every item at The Little Bread Box—from bread to cookies & granola—is made using a traditional long-fermented sourdough process. This breaks down gluten and phytic acid, making it easier to digest for many people with gluten sensitivity. It's important to note: if you have celiac disease or severe gluten intolerance, these products may not be safe for you.
Are your ingredients organic?
Yes—and beyond. I go out of my way to source the highest-quality, ethically produced ingredients available, whether that means organic, biodynamic, wild, small-batch, or imported from traditional sources.
What makes French flour better than American flour?
French flour is more tightly regulated, with fewer additives and lower protein content—making it easier to digest. U.S. flours often contain bleaching agents and additives that don't have to be labeled. Foricher's flours are clean, pure, and ideal for the long-fermentation process I use.
What is Label Rouge, and why does it matter?
Label Rouge is France's highest quality certification, awarded only to food products that meet strict standards of origin, sustainability, and craftsmanship. My flour has this designation—meaning it's held to a higher standard than most U.S. organic flours.
Where does your flour come from?
I use flour from Foricher Les Moulins, a historic French mill known for its unmatched quality and integrity. Their stone-milled flours are milled slowly to preserve nutrients and flavor. I also use some American organic flour from Central Milling in some recipes that need added protein structure.
What kind of salt do you use?
I use Baja Gold, a solar-dried, mineral-rich sea salt harvested from the Sea of Cortez. It's superior to even unprocessed salts like Celtic and Himalayan in both mineral content and taste. Unlike those, Baja Gold retains over 90 naturally occurring trace minerals and is never washed or kiln-dried. Compared to toxic table salt—which is highly processed, bleached, and stripped of nutrients—Baja Gold is alive, flavorful, and deeply nourishing.
& Kitchen Info
What is a cottage bakery?
A cottage bakery operates from a home kitchen under state cottage food laws. I sell non-potentially hazardous baked goods like bread, brownies, granola, cookies, biscotti, bagels, and tortillas legally under Ohio's Cottage Food Laws. My kitchen is not licensed or inspected—but every item is handmade with love, care, and the highest standards of cleanliness and quality.
What kind of oven do you use?
I bake in a Simply Bread deck oven—a professional, small-batch bread oven designed specifically for artisan sourdough bakers. It provides perfect heat retention, even baking, and that iconic crust that sourdough lovers crave.
What's the difference between sourdough and long-fermented sourdough?
Many mass-produced "sourdough" breads use shortcuts like commercial yeast and the Chorleywood Bread Process—a rapid, industrial method that relies on additives and high-speed mixing to simulate sourdough's texture. At The Little Bread Box, I use natural leavening and fermentation times of 24–48 hours. This long process allows wild yeasts and bacteria to break down gluten and anti-nutrients, resulting in bread that is flavorful, easier to digest, and full of character.
Why do your baked goods cost more than at the grocery store or local bakery?
My prices reflect the exceptional ingredients, artisanal process, and small-batch production behind every item. I'm a one-woman micro-bakery using organic, French-milled flour, mineral-rich salt, slow fermentation, and real-time labor. Each cookie, biscotti, tortilla, or loaf is crafted with integrity and intention. It's more than food—it's nourishment you can trust.
Do you bake everything yourself?
Yes, every item is made from scratch by me—Christy—with a whole lot of love.