Where can I find your bread?

Every Sunday, we bake for the Grant Park Farmers Market located at Eventide Brewing from 9 am to 1 pm. Any last minute schedule changes will be posted on our Instagram account.

Can I place a preorder?

Currently, we do not offer a preordering system for the Grant Park Farmers Market. This ensures we can streamline our super busy mornings. We recommend folks arrive early to snag the bread and pastry of their choosing. The line begins forming around 8:30 am most days.

What is naturally leavened bread?

Naturally leavened bread is simply three ingredients: flour, water, and salt. Widely known as “sourdough,” naturally leavened bread is made of a naturally occurring culture (starter, levain, mother) of fermented water and flour — so it’s 100% free of commercial yeast. We adopt a slow fermentation practice and an old-world approach to our bread making.

We refrain from using the term “sourdough” often for our bread, because of the connotations attached to it — acidic, overly tangy bread. Intensely sour bread is not our thing and won’t be coming out of our ovens. We do, however, know how to create a naturally leavened loaf that is robust, slightly sweet, nutty, aromatic, and can transport us back to our days of baking bread in Europe.

Where do you source your flour from?

We source our organic flours from a variety of farmers and millers in the South — DaySpring Farms (Danielsville, GA), Carolina Ground (Asheville, NC), and Lindley Mills (Graham, NC). Every farmer and miller we work with strives to grow and mill organic grains from their own farms or various farmers throughout the South.

How long will my loaf last?

The fermentation process of 100% naturally leavened bread can allow the loaf to last to up to 5 to 7 days. The loaf will naturally stale or soften depending on how it’s stored, so enjoy it at every state! Follow this link to read our bread care guide on how to store your loaf.

Why is the bread so dark?

Bold bakes = flavor! Deep, caramelized crusts indicate proper fermentation and complex flavors, so that’s why we bake dark. You’ll experience a tastier loaf with a darker bake.

Do you have gluten-free bread?

We do not provide gluten-free bread, however, the fermentation process of naturally leavened bread makes it more gut-friendly for gluten-sensitive folks.

What are stone-ground flours? How about roller-milled flours?

A quick explanation — A wheat berry has three parts: the endosperm, bran, and germ. When stone milled, the wheat berry remains in its natural, original proportions when milled. Using stoneground flour in our bread allows us to provide a more nutrient-dense product compared to the commercially processed breads available in groceries. We do, however, use roller-milled flours in some of our breads. Roller-milled flours are refined 'white' flours containing the fluffy endosperm but no longer the bran and germ. This in turn explains our usage of stoneground flours!

Does Osono Bread have a brick and mortar?

Nope, not yet. We’re a cottage food bakery — meaning we can bake out of our certified home kitchen. It’s our dream to expand into having a physical location to nourish a community. We hope through your support we can continue to reach that goal. Follow us on social media for updates.

Can you accept large bread orders?

Yes! Send us an email detailing your request. We ask for a one week notice in advance and a minimum of 20 loaves. We do not accept custom orders or speciality flavors that are not on our menu. We deliver within a limited radius of our bakery.

Do you offer private classes/workshops? Do you offer consultancy work for micro-bakeries?

Yes and yes. As for classes, check out our workshop page! We offer workshops on a quarterly basis throughout the southeast. For consultancy work, please reach out via email.