I will post on the Bread Guy Breads page on Facebook. Make sure you "like" and follow this page in order to be notified. Typically I post on Sunday Nights at 7:30 pm. This sometimes changes on Holiday weekends.
I hand-make fresh breads and rolls in my home kitchen to fill orders and prepare for direct sale events like pop up or markets. I available for an email or phone call during regular business hours.
My sourdough breads and rolls aren't mass-produced, linger on a shelf, or come from a freezer.
Yes, I deliver locally in Grafton.
This is one of the joys of my business, that I personally deliver bread to my local customers in Grafton after 12:00 p.m. on the scheduled day. If you are lucky, the bread will still be warm.
Absolutely! You may schedule the pickup date and time right on the order form.
Local and out-of-town customers can pick up their orders at my house at 9 Bruce Street, which is near Grafton center.
The online order form lists the breads I am making for the upcoming week. The form may change weekly.
The menu lists all breads I rolls I make, including seasonal items such as breads with pumpkin or holiday dinner rolls.
I tend to sell out quickly each week because my output is limited. My bakery is considered a "micro-bakery" because I am the only baker.
Make sure you follow the Bread Guy Breads page on Facebook to receive bread sale notifications, and place your order as soon as possible.
Bread Guy Breads
Make sure you "like" and follow this page. If you don't use Facebook, no worries! Order links and events are posted here on the website.
I accept cash or Venmo (@Charles-Brown-551).
I do not accept credit cards or PayPal for online orders at this time; however, I am looking into it.
I do accept all manner of payment at my pop-up bread sales.
Yes, you will receive an email confirmation but it may be delayed because I am busy baking bread.
Please be patient.
Check out the Breads and Rolls page and corresponding prices.
You will also receive an itemized email with the order total.
9 Bruce Street
This means that I have sold out and I can't accept any more orders.
I have to limit the number of orders I can take for each day I am baking because I am the only baker. This is a one-man operation.
I encourage you to order early. I can't accept order requests outside of the order form, such as through phone calls, texts, direct messages, or Facebook instant messages.
If you miss out, please try the next time I post an order link on the website or on the Bread Guy Breads page on Facebook.
I keep a waitlist and will reach out to you if there is an opening.
Occasionally, I will post a second order link if I determine I can bake more bread during the week.
I will reach out to customers on the waitlist if there's been a cancellation.
Certainly, please provide this information on the order form:
All ingredients are listed clearly on the packaging, including allergens.
I do not use peanuts in my breads, but I use tree nuts in my kitchen for Cranberry-Walnut Bread.
I use different utensils and sanitize everything. I make the Cranberry-Walnut Bread at the end of the day to reduce cross contamination.
Be advised that my home kitchen is quite small and I cannot guarantee that there is no cross contamination.
I am not an expert on this, and I suggest you seek advice from your physician.
I can state, however, that there is some research that says sourdough breads are better for you than white breads because they contain less sugar.
I do not add sugar to my sourdough breads or rolls. I might recommend the smaller crusty rolls (a dozen per order) because the smaller size results in a smaller serving of bread.
The Cinnamon-Raisin Bread and Pull-Apart Rolls contain sugar and I would treat them as you would any other bread. You should avoid the Cinnamon Rolls because they are loaded with sugar.
The Classic Sourdough should last a while, just toast it before you use it. You don't need to brown it, just warm it up.
The Artisan White has less water (50% hydration than the Classic Sourdough, which contains 78% hydration). This bread will become stale sooner than the Classic Sourdough Bread.
The Focaccia bread, when covered, will last a number of days, because it is also high-hydration.
The staple sourdough breads are $6. Most other breads with inclusions are $8. The exceptions are the Cranberry-Walnut Bread ($8) because of the high cost of walnuts and Honey-Chocolate Sourdough ($10) because of the high cost of chocolate.
See the list of products and their prices on the Breads and Rolls page.
Yes you can! They freeze beautifully.
Just put them in a Ziploc freezer bag (or equivalent) to ensure they freeze properly and don't get freezer-burned.
Defrost them naturally, reheat gently in a slow oven or toaster oven, or put them in the microwave for 30 seconds.
All my breads and rolls are made fresh to order by hand. Therefore, none of my breads are sitting on a shelf like in a store.
I require 24 hours' notice because of the long baking process that may include rising.
No, I am the only baker. That is why my output is limited.
Yes. You may include special delivery instructions when you place your order, including where you want me to leave your breads and rolls.
Growing up, my mother was a "Home Ec" teacher, then as a young man, I was a cook while I was in the military.
Later on, I watched countless videos on YouTube and perfected my bread baking.
I was featured on Chronicle on November 15, 2021, along with several other businesses in the local area.
Otherwise, I haven't had to advertise. It's been through word of mouth and social media that people have caught on to my small business.
I am grateful to the town of Grafton that my business has blossomed. I appreciate my mentions in media such as the article "Baking Up a Business: Meet Grafton's Bread Guy," by Jenn Lord Paluzzi and on the ALL Things Grafton,MA page on Facebook.
No, I do not offer gift certificates.