Mirkwood Baked Goods

10/26/2026

🎃 Halloween Week Menu! 🎃

Our menu got a little spooky makeover for Halloween week! 👻 Same favorite bakes, same prices — just dressed up for the season!

Halloween pre-orders close Wednesday night, October 28th, and everything bakes fresh October 29th and 30th, just in time for Halloween. 🧡

To order, just shoot me a message — payment is due when you order so I can plan the bake. Meet up in Pelham or Yanceyville.

Thank y'all for making this spooky season so sweet for my little bakery! 🍂

10/23/2026

🕸️ Made a practice loaf today! 🕸️

I painted a spider web right onto the dough before this one went in the oven — same gel painting from the cookies — and just look how it came through the bake! The lines stayed dark and crisp, and that crumb shot at the end made my day 🙌

Full honesty: I didn't get her centered on the oven rack, so one side didn't rise quite like the other. But that's exactly what practice loaves are for, and I learned! 😊

Would you guys want to see another spooky loaf again before Halloween? 🎃

10/22/2026

🎃👻 Halloween pre-orders are still open! 👻🎃

👻 Ghost Loaf — $13
🎃 Decorative Pumpkin Loaf — $13
🍞 Pumpkin Spice Sourdough — $12
🧁 Pumpkin Muffin 6-pack — $13

Halloween pre-orders close Wednesday, October 28, and everything bakes by October 29–30 so it's fresh for Halloween! Message Mirkwood Baked Goods here to order — payment due when order is placed (Venmo / CashApp / Zelle).

10/21/2026

🎃 Made something new today! 🎃

I pulled out a vintage jack-o'-lantern cookie cutter for a batch of orange sugar cookies, and just look at those little faces! Then I sat down and painted a few by hand, and I have to say, the spider web might be my favorite thing I've painted all season 🖤🕸️

These are just for us at home, not for sale — but it did get me thinking...

Would you guys be interested in seasonal sugar cookie boxes sometime down the road? Let me know in the comments! ☺️

10/17/2026

Wait for it... 👻✨

Nothing beats pulling a fresh loaf from the oven — but watching these little ghosts reveal themselves felt extra magical. And look at that crumb! 😍

P.S. I'm taking pre-orders for Halloween week! Message me to claim yours 🎃

10/16/2026

Boo! 👻 Fresh from the oven — meet the little ghost loaf!

These cuties are haunting my kitchen just in time for Halloween, and I'm already taking pre-orders for Halloween week! Every loaf is hand-scored (those tiny little ghost faces are my favorite part!) and baked fresh to order 🍞

🎃 Pre-orders for Ghost Loaves close Wednesday, October 28, and everything bakes by October 29 — so it's fresh for Halloween! Message Mirkwood Baked Goods here to place your order — payment due at time of order (Venmo / CashApp / Zelle) 🎃

Who's brave enough for a bite? 👻

10/15/2026

Feeding day 🫧 — and a little peek at my feeding method! 👀

I keep my starter going with the scrapings method: just a nearly-empty jar that lives in my fridge — no daily feedings, no discard. When bake day comes, I feed it exactly what I need. This morning that was 50g of bread flour and 50g of lukewarm water, straight from the fridge, to build 100g for one loaf.

This is actually a fresh jar I just transitioned some of my mature starter into. Now she'll rest in the oven with the light on until she's doubled — and then it's bread making time!

Do you keep a starter of your own?

Baked with love in Pelham, NC 🍞

Send a message to learn more

10/15/2026

Tried out some new scoring with the little wheat-stalk design today 🌾

I'm so happy with how she turned out! And that crumb shot — soft, open, and airy all the way through.

Fresh loaves are on this week's menu! Message me here to claim yours. And if you're dreaming of a flavor that's not on the menu, custom orders are always welcome. Just ask!

Baked with love in Pelham, NC 🍞

10/14/2026

There is seriously nothing more satisfying than shaping a pillowy, bubbly loaf of sourdough! 🍞✨

Here is a little peek behind the scenes at Mirkwood Baked Goods as this dough gets tucked in for the night. Once bulk fermentation is done and the dough is full of air, it is all about building surface tension. Pulling the edges in, flipping it over, and giving it those gentle push-and-pulls across the board is the secret to getting a tall, crusty oven spring when it hits the oven tomorrow! 🔥

What is your favorite way to eat a fresh slice of sourdough—classic salted butter, dipped in olive oil, or loaded up for a sandwich? Let me know in the comments! 👇🧈