Frequently Asked Questions

How do I store and reheat sourdough bread?

Sourdough culture is somewhat preservative through the acidity produced by the lactobacilli though a sourdough loaf will never last as long as a typical grocery store loaf. If it takes you some time to get through one loaf, I recommend slicing and then freezing in a freezer safe bag and toasting however many slices you want at a time in a toaster. If freezing whole, thaw completely and then reheat in a 350 degree F oven for 15-20 minutes. Once cut, store in a plastic bag and toast or reheat in the oven to crisp the crust again.

What kind of flour do you use? Is it whole grain?

I use flour milled by Baker’s Field Flour and Bread, who mills their wheat grown by farmers in the upper midwest on a beautiful mill by New American Stone Mills. The flour I use is sifted, so some of the bran has been removed but the flour does contain all parts of the grain (the endosperm, germ, and bran). This kind of flour is called “high extraction” or “bolted” flour. I feel it gives the best compromise between texture and nutrition.

How do I store macarons?

If you are not consuming your macarons on the same day, I recommend storing them in an airtight container. If you are not consuming them within 2-3 days, I recommend storing them in an airtight container in the freezer. From frozen, thaw inside the container for an hour or two. They will last several months in the freezer.

Do you have a storefront?

No, I operate under the MN cottage food law which allows me to make non-potentially hazardous food from my home. Baked goods generally fall into this category, though I cannot make any temperature control required products (custards, cheesecakes, etc).

How does pre-ordering work?

I use Open Food Network currently to take orders. Ordering opens at the beginning of the week I’ll be at the farmers market on Sunday morning at 10:00 am and closes on Wednesday evening at 6:00 pm. Payment is due at ordering time and is handled by Paypal. You are not required to have a Paypal account to pay.

Do you take orders for cakes?

Yes, though it will depend on my availability given that I bake for the farmers market as well.

Can I get some sourdough starter from you?

Absolutely! I have given my starter away to anyone and everyone who asks for it.

Why are you named Persimmon Bakeshop? Do your items have persimmon in them?

My mother loves persimmons, especially a variety called “Sharon fruit” from Israel. So really I named the business after myself, in a roundabout way! Persimmons are in season in the fall and my products do not typically contain them.