The Storefront Update You May Have Been Waiting For

“For which you may have been waiting.” (That was for the grammar pedants).

After seeking advice from close friends, who lovingly criticized my procrastination, I've decided to take a thoughtful step towards expanding my bakery. While I yearn to open a storefront, I'm not ready to make a giant leap just yet. Instead, I plan to establish a production facility focused on bread, funded initially by our growing wholesale revenue.

We've recently secured partnerships with two new Austin hotels, The Westin and Hotel Van Zandt, solely through word-of-mouth between chefs. This success has inspired my vision for the storefront—a large production area and a simple counter service. No retail staff, no cafe food or coffee, just excellent bread. Customers ring a bell, and a dusty, happy baker personally hands over their freshly baked sourdough.

If you'd like to support us, consider introducing Jinx to your favorite restaurant staff or chef who values local, simple bread. Our competitive prices and superior product have won over chefs in just 30 seconds.

Speaking of new offerings, we've introduced two exciting breads: a buckwheat sourdough with sprouted groats and an extra-fermented whole grain sourdough. The latter, with its outstanding texture and rich flavor, is perfect for spreads and sandwiches, with its smaller holes than our Original Sourdough.

Thank you for your continuous support, encouragement, and candid feedback. Your input guides our decisions. Enjoy the beautiful weather!