Say Hello!

Have a question or just want to chat sourdough? I’d love to hear from you.

For questions, partnerships or any additional inquiries please email sarah@twelvestonesagency.com

With love,
Sarah xo

Message received!
now we let it rise.

I’ll get back to you within 1–2 business days with a response fresh out of the oven.

FAQs

Have a question? Here are some of the things I’m asked most often. If you don’t see what you need, feel free to reach out anytime.

DO YOU SELL YOUR BREAD LOCALLY? +

Yes! I bake in small batches from my cottage kitchen in Oklahoma. You can place an order through Hotplate link. Preorders start on Saturdays at 10am for pickups the following Thursday afternoon.

CAN I STILL GET YOUR FREE SOURDOUGH GUIDE? +

Absolutely. You can grab my Sourdough for Beginners eBook (20+ pages of cozy tips, tools, and step-by-step guidance) when you join the Bread & Butter newsletter.

DO YOU TEACH SOURDOUGH CLASSES? +

I teach in-person sourdough workshops locally in Broken Arrow, OK. Contact me to get on the waiting list! I also created a masterclass called How to Teach a Sourdough Workshop, which is perfect if you're already a sourdough baker and ready to teach others in your own community.

WHAT TOOLS DO YOU RECOMMEND FOR BEGINNERS? +

I've gathered all of my favorite tools and essentials on my Recent Finds page. Everything listed is something I genuinely use and love. Also, check out my digital resources!

CAN I REALLY START A COTTAGE BAKERY FROM HOME? +

Most countries and states have what is called Cottage Food Laws. These laws vary from country-to-country and from state-to-state, and they give guidelines on what you are allowed to do without commercial kitchen licensing. So yes, you absolutely can start a cottage bakery from home, but you first need to look into and follow your local cottage food laws. I've helped many bakers take their first steps toward a cottage bakery and my blog posts and digital guides are here to help you begin.

WHERE DID YOU LEARN TO BAKE? +

I'm self-taught. I started with lots of trial and error, a library of cookbooks, and many late-night bakes. Everything I share is what I've learned along the way, and I'm still learning every day!

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