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Sourdough from our homestead kitchen in the hills north of Fox. Mixed, shaped, and baked by hand in small batches.
A Rustic Sourdough Bakery The Bread Share is open for winterThe Bread Share
A weekly bread subscription. You sign up once, and there's a loaf with your name on it every week.
Pickups are Tuesdays, 4 to 5 PM, at Roaming Root Cellar, October 6 through December 8. Shares are open now. A share is yours once it is paid for.
Sold out? Leave your email and we'll write to you if a spot opens.
You're on the waitlist 🧡
Nothing is reserved yet. Spots go in order and are yours once paid for; we'll email you when one opens for you.
That didn't go through. Email us at grousegetsthegrain@gmail.com and we'll add you by hand.
The Bread Share
Like a farm's CSA, but for bread. You sign up for the season, and every week a loaf gets set aside, waiting to get picked up. With a Bread Share, Sarahi will know exactly who each loaf is for before the oven is even hot.
Pick up a fresh loaf every week for 10 weeks with the option to add our fan-favorite chocolate chip cookies. The first run of bread shares will run from Tuesday, October 6th through Tuesday, December 8th. Pick up is at Roaming Root Cellar between 4-5 PM. Miss a week? Send a friend to pick it up!
Staff at Roaming Root cannot hold your loaf. If your loaf is not picked up by 5 PM, it will be donated.
Shares are open now. A share is yours once it is paid for.
Need to cancel? We can provide a refund only through Wednesday, September 30th, minus a $20 admin fee. If you need to cancel after that time, we are happy to transfer your CSA to someone else if you have a friend or family member who would like to take it over.
The Shares
Take a Spot
Thirty shares, what one baker and one oven can do in a week. The waitlist had first pick through Monday night; everything left is open to everyone now. A share is yours once it is paid for.
Sold out? Leave your email and we'll write to you if a spot opens.
You're on the waitlist 🧡
Nothing is reserved yet. Spots go in order and are yours once paid for; we'll email you when one opens for you.
That didn't go through. Email us at grousegetsthegrain@gmail.com and we'll add you by hand.
About Us
We're a little cottage bakery up in the hills north of Fox, on our homestead outside Fairbanks. It's just me, my kitchen, and one oven that stays busy from early morning on. Every loaf is mixed, shaped, and baked by hand, in small batches with a long slow rise, nothing rushed.
Everything is sourdough. If you have a question about a loaf, just ask at the table.
I named the bakery for the grouse that wander through the yard out here. They know good grain when they find it, and so do I. 🧡
Meet Your Baker
My name is Sarahi, and I am so happy you're here. My journey to sourdough is a neat one.
By day I'm a special education teacher, now entering my 13th year in education. I love the students and families I get to work with. I particularly enjoy teaching practical life skills to help people become as independent as possible, whatever that may look like to each person.
I'm also a winter endurance athlete. As much as I enjoy being outside, even I have temperature cutoffs. I don't play out when it's colder than -20F, same as the recess temp for elementaries.
That's how I got into baking sourdough. I took a class with the Folk School because I needed something to do inside on the coldest days to help get my mind off work. And I quickly came to love it. Sourdough helps me focus on one thing at a time and be fully present in what I'm doing.
Around the same time, I was working through a sports injury that ended up requiring surgery on my hip (to fix a tear, not get it replaced). The initial recovery was long and slow, but it was the forced stop that allowed something special to grow. It gave me the time I needed to get organized and move forward with this dream.
A year in, I realize this business fills many buckets for me. I get to meet and get to know many wonderful people. I get to be creative and "play" with my food. I get to challenge myself by pushing through when I'm tired or lack motivation. While you might think that's a little nuts, it tickles the same part of my brain that enjoys a good 50k. (I once did a 50-mile self challenge just to see if I could.) And I get to give back to my community through bread donations.
It fills my heart knowing that my bread is a part of your meals. Thank you.
Find Us
Come say hi at the market table. If the bread's gone, we probably still have cookies, and we always have time to talk bread.
Bigger Orders
Need more bread than a market table can hold? A wedding, a potluck, a freezer you want full before breakup. Bigger orders take some planning, and there's a way to do it.
How it works
- Send the details at least two weeks out. What, how much, and when.
- Sarahi checks it against the bake schedule.
- If she can do it, you get a quote and a pickup plan.
- You say yes, she bakes.
Anything on the menu can go into a bulk pre-order. Pricing comes back with the quote.
Run an Alaska cafe or shop? That path has some state rules attached, and it has its own page.
Start a Bulk Pre-Order
Tell Sarahi what you're feeding and when. She checks it against the bake schedule and gets back to you with a quote and a pickup plan.
That didn't go through. Email the details to grousegetsthegrain@gmail.com instead.
Sarahi reads these herself and will get back to you once she has looked at the bake schedule. If the date is tight she will tell you straight rather than promise something she cannot do.
Carry Grouse at Your Shop
for Alaska cafes, shops, and food hubsGrouse is a homemade food producer under Alaska's homemade food rule. That is what lets Sarahi bake in her own kitchen without a commercial permit, and it comes with real rules about how her bread can reach people. Here is how it works, plainly, before either of us spends time on a bad fit.
Agent of the Producer
Grouse bread cannot be sold wholesale, resold, or taken on consignment. What Alaska does allow is for your shop to act as an agent of the producer, selling her bread to your customers on her behalf, under a written agreement between us.
If that fits how you work, a standing order is simple. Pick a day, pick a count, and it shows up on that day.
What can go on your shelf
Shelf-stable bread only. Traditional sourdough is the anchor, and it is the only item on the list right now. More items join as they are verified non-potentially hazardous with the state.
What cannot
- Bread you would cook with. State rule, not our preference: homemade food cannot be used as an ingredient at a permitted food establishment. Her loaf cannot become your sandwich or your croutons. It has to be sold to your customer the way it left her kitchen.
- Anything needing temperature control. Only non-potentially hazardous items can go through an agent.
- Anything leaving Alaska. Homemade food stays in state.
What you would take on
- Shelf or display space kept separate from your inspected food. State rule again, they cannot share a shelf.
- The homemade food sign, visible to customers, saying the food was made in a home kitchen and is not inspected.
- A written agreement signed by both of us, spelling out that we are operating as producer and agent under the homemade food rule.
The same review applies
Sarahi's capacity is the constraint on all of this. She would rather have a few shops with good bread than a long list with rushed bread. Every partner request gets looked at the same way a bulk order does.