Weekly Plain Sourdough Bread Subscription – 4 Weeks
Weekly Plain Sourdough Bread Subscription – 4 Weeks
Weekly Plain Sourdough Bread Subscription – 4 Weeks

Weekly Plain Sourdough Bread Subscription – 4 Weeks

$50.00

Weekly Plain Sourdough Bread Subscription – 12 Weeks
Weekly Plain Sourdough Bread Subscription – 12 Weeks
Weekly Plain Sourdough Bread Subscription – 12 Weeks

Weekly Plain Sourdough Bread Subscription – 12 Weeks

$150.00

Weekly Plain Sourdough Bread Subscription – 8 Weeks
Weekly Plain Sourdough Bread Subscription – 8 Weeks
Weekly Plain Sourdough Bread Subscription – 8 Weeks

Weekly Plain Sourdough Bread Subscription – 8 Weeks

$100.00

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📦 How Our Bread Subscription Works

📦 How Our Bread Subscription Works

by Douglas Silva on May 01 2025
People often ask me, “How does your bread subscription work?”And my answer is simple: It’s made to simplify your life — while filling it with the best bread you’ve ever had. 🗓️ One or two loaves per week You choose your plan: receive 1 or 2 loaves per week, always freshly baked with 24-hour natural fermentation and premium, stone-milled flour. We bake during the week and deliver on Saturdays and Sundays. After you subscribe or order, we’ll contact you to coordinate the best time for delivery. 🚚 Local delivery, done with care We currently deliver only in Aventura and nearby areas. This keeps the bread fresh, the quality high, and allows us to stay close to every customer. ✍️ You're in control Once you subscribe, your spot is guaranteed — but you can pause, cancel, or adjust your plan anytime, either through your account or by reaching out to us directly. 💛 Why subscribe? Guaranteed fresh bread every week No weekly reordering Delivered directly to your home Real, healthy bread made with intention 🍞 Ready to feel the difference every week? This subscription isn’t just a plan — it’s a lifestyle of better eating, better health, and better bread.
🌾 Sourdough Benefits & Why We Carefully Choose Every Ingredient

🌾 Sourdough Benefits & Why We Carefully Choose Every Ingredient

by Douglas Silva on May 01 2025
When I started baking sourdough, I was focused on healing my body. But through research and hands-on experience, I discovered a world of benefits that made me fall in love with the process. 🧠 The power of fermentation Sourdough is slowly fermented (ours for 24 hours) using natural wild yeast and beneficial bacteria. This makes it easier to digest, lowers its glycemic index, and helps your body absorb nutrients better. It’s real food that your gut and taste buds appreciate. 🌾 But ingredients matter too I knew it wasn’t just about the process — the quality of the flour is just as important. I tested many types of flour, paying attention to taste, performance, and nutrition. After much research, I chose to work with two incredible producers: Central Milling and Janie’s Mill. Both provide stone-milled, organic flour, which retains more of the grain’s natural nutrients — like fiber, vitamins, and minerals — while also adding rich flavor and aroma to the bread. 🍞 Bread made with intention When you eat a loaf from Thay Bakery, you’re not just enjoying bread — you’re experiencing the result of care, research, and passion. We use real ingredients, natural fermentation, and take no shortcuts.   ✨ Taste the difference real ingredients make Your body will feel it. Your digestion will thank you. Your mouth will celebrate.
🥖 How Sourdough Changed My Health — And Became My Mission

🥖 How Sourdough Changed My Health — And Became My Mission

by Douglas Silva on May 01 2025
For a long time, eating bread made me feel uncomfortable. Store-bought breads caused bloating, poor digestion, and offered no real flavor. I ate them, but it felt empty—there was no joy or satisfaction. I was raised in a small town in Brazil, where fresh, handcrafted foods were part of daily life. I grew up surrounded by farmer’s markets and homemade goods, and my body could feel the difference. While searching for a better way to nourish myself and my family, I discovered sourdough and its incredible health benefits. That’s when everything changed. I started studying, testing recipes, diving deep into the world of natural fermentation. With encouragement from my husband, daughter, and friends, I realized this bread wasn’t just for me — it was something meant to be shared. It wasn’t an easy journey — I had many teachers, followed many recipes, and made many mistakes. But eventually, the right person crossed my path and guided me forward. (If you’re interested in learning too, I highly recommend my mentor, Emerson Suckow.) Today, Thay Bakery exists to bring you bread that is honest, nourishing, and truly satisfying. Made with care, fermented for 24 hours, and delivered fresh to your home.   ✨ Come Be Part of This Journey This bread changed my life — now I want to share that experience with you.