Frequently Asked Questions

Why are crows so smart? What do they know that we don’t? What is the secret to life fulfillment? Who shot JFK? I can’t answer any of these frequently asked questions, only the government can. But here are some that I can answer.

How do I place an order?

Each week, I will announce what kinds of things I’ll be baking so be sure to sign up to my email list. You can place your orders on this site by selecting the baked good you would like, add it to your online basket, and proceed to checkout. You can also make a special request by filling out the form here.

More FAQs

  • I wish! I love making pizza and I think my pizza is pretty tasty to boot. Unfortunately, under Colorado’s Cottage Foods Act I’m only allowed to sell items that don’t require refrigeration (the same reason for my limited pie availability- no lemon custard or chocolate cream, yet). The good news is that if you keep supporting me and I’m able to expand, maybe one day I’ll be able to operate as a full fledged bakery and start selling pizza, sammies, and custard pies.

  • The best way to keep bread fresh, assuming you don’t eat it all the first day, is in a plastic ziploc bag in the freezer.

    BOULES
    For boules and sandwich loaves, I recommend slicing the bread and placing it in a gallon freezer bag before placing it in the freezer. Then simply toast to defrost and toast.

    BAGUETTES
    Baguettes can be stored overnight in the paper bag they came in if they will be consumed the next day. Otherwise, they will keep best if they are frozen and then reheated in an oven when ready to consume.

    BAGELS
    Bagels, too, should be frozen for ideal results. To defrost, you have a couple of options. The ideal way is to put it in the oven (off), then turn on the oven to about 350. The bagel will slowly come to temperature as the oven preheats and will be ready in about 10-15 minutes. A quicker method is to defrost in the microwave for about 2 minutes before toasting.

  • Shoot me a text/email if you need to pick up earlier or later on the scheduled pick-up day (Sunday). For special requests, please send an email to orders@nathankneads.com.

  • I’d love to! Drop me a line and if I get enough interest I’ll start teaching small groups.

  • Gluten tag! Most of my kneads are vegan, or can be made vegan- just ask! I don’t currently offer any gluten free bread, but stay tuned and I may just start experimenting with it.

  • When baking bread, two of the most important ingredients are temperature and time. While there are exceptions, most breads (and bagels) taste better when they spend longer rising. And to keep the dough from rising too much the yeast needs to slow down, which it does when it’s cold.

    Not only that, but many doughs get an initial head start with pre-ferments- sourdough bread, bagels, and baguettes to name a few. These often need to have their starters begun 8-12 hours before even mixing the dough.

    All this to say that good bread takes time. Thanks for being patient!