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Boule & Board

Cottage Baker finding a new path after 20+ years in public education. This new journey is delicious, therapeutic, and full of sourdough goodness. Enjoy!

09/25/2026

Please have orders in by Sunday the 27th by 5pm. 😊

https://form.jotform.com/262536158008154

09/11/2026

Please have orders in by Sunday by 5pm…I’m nervous this is going to be a big one and I just want to be prepared! Thanks! 😊

https://form.jotform.com/262536158008154

09/02/2026

I didn’t open ordering up this week as I’m a little out of practice after the summer! There will be a few loaves, bagels, and English muffins available on Thursday. Be on the look out! 👀

06/26/2026

Please have orders in by Monday @5. McClelland friends, I can meet up at McClelland to deliver or meet you at a specified location. I would also be open to porch pick up as well. We can organize delivery/pick up once you place an order. Happy Summer! ☺️ https://form.jotform.com/261467546293163

06/13/2026

Please have orders in by Monday at 5pm. ☺️ McClelland friends, I’d be willing to bake and deliver to a meet up point throughout the summer. Or you can stock up now since you can freeze for up to 6 months!

https://form.jotform.com/261467546293163

06/05/2026

All I need is lemon zest for the lemon blueberry loaf. But I needed the zest of 6 lemons for the loaves ordered this week. So what did I do with the unused part of the lemons? I used the juice for cooking, the rinds are steeping in vinegar to make a kitchen cleaner, and then cleaned a few cutting boards with some coarse salt and half the lemon. I then threw the unused parts down the garbage disposal to help clean that and add a lemon fresh scent to the kitchen. No waste here!

05/27/2026

Orders close on Monday the 1st at 5. There may be a new menu item! ☺️ https://form.jotform.com/261467546293163

05/14/2026

I didn’t forget this time! 😊 Although my fingers are crossed for this week’s bake as temps will be 80s and 90s while bulk fermenting. 😆

https://form.jotform.com/261227192088055

05/07/2026

I had a breakthrough with bagels this week! Then I realized that you may not know the process that takes place behind the scenes. Every season, temperature change, humidity change, impacts every product I bake. Every season I need to relearn what works and doesn’t. There are so many variables from the starter used, the ingredients, the mixing, stretch and folds, even the pans that are used. They all impact the end result. I am a homebaker without the climate controlled rooms, proofing containers, and commercial mixers. What I bake is by hand. This is why things don’t look the same from week to week. I will also never deliver anything that I don’t stand 100% behind. So, there are times when I’ve refunded because I was not happy with the end result or I had to push back a delivery date. With that, I want to say I am so fortunate for your continued support through my endless sourdough journey. This is a note to myself that things aren’t going to be perfect every time. It’s ALWAYS a learning process. Lucky for you though, they’re ALWAYS going to be delicious! ☺️ Thanks!

05/03/2026

It will be an order only bake week since I’m behind and delivery will be on Friday! So McClelland friends…no extra bread to purchase. Please have orders in by Tuesday at 5pm.
https://form.jotform.com/261227192088055

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Rochester, NH

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