Three Hands Bakery Blog

Real bread comes from real process. This is where we talk about how we make it, why it matters, and the people and places that make up our little corner of Stewart County.
Three Hands Bakery Midnight Orange Sourdough Cookies topped with fresh orange zest
October 7, 2026

Midnight Orange Sourdough Cookies: Our Halloween Cookie Is Here

A double chocolate brownie cookie with orange oil in the dough and fresh zest on top. You voted on how much orange at the Stewart County Fair 2026, and this is the winner.
Read more →
Three Hands Bakery fall market spread with seasonal baked goods
September 5, 2026

Fall Fest Markets and Events 2026

New markets, a full fall lineup, and a few seasonal flavors to go with them. Here's where to find us this season.
Read more →
A multigrain sourdough loaf rolled in flax seed
August 27, 2026

Sourdough Multigrain: Four Flours, One Big Loaf

Most multigrain bread is one whole wheat flour doing all the work. Ours uses four. Bigger than our standard boules, higher hydration, and rolled in flax seed before it hits the fridge overnight.
Read more →
A batch of Three Hands Bakery Whole Wheat Sourdough Crackers
August 16, 2026

5-Ingredient Whole Wheat Sourdough Crackers

Born from sourdough discard, our Whole Wheat Sourdough Crackers are five ingredients. 100% whole wheat with no shortcuts. Just crunchy and delicious.
Read more →
The Three Hands Bakery team baking bread in the very early morning hours
August 11, 2026

Early Morning Bake: A Mini-Marathon of Sorts

Fresh bread by 7am doesn't happen by accident. Here's what it actually takes to get sourdough, focaccia, and brioche to the Farmers Market fresh, from a 3:30am start to a full family assembly line.
Read more →
An assortment of Three Hands Bakery loaves and rolls arranged on a wooden board
July 29, 2026

How to Store and Serve Every Bread We Bake

No preservatives means our bread stales fast. Here's how to store, freeze, and reheat every loaf and roll we bake, so none of it goes to waste.
Read more →
A sourdough loaf with an open crumb structure, fresh from the oven
July 25, 2026

The Case for Slow Bread

Most bread at the grocery store is made start to finish in two or three hours. Ours takes four days. That's not inefficiency, it's the whole point.
Read more →
Fresh baked blueberry rolls with a golden glaze, cooling on a wire rack
June 27, 2026

The Blueberry Rolls Worth Waiting Four Days For

Most cinnamon rolls are made in a few hours. Ours take four days. And once you taste one, you'll understand why we don't cut that short.
Read more →
The Three Hands Bakery team hiking in 2013
June 20, 2026

Who We Are (And Why We Bake)

It started with a book, a bag of starter, and a baguette that stopped us in our tracks. Three Hands Bakery is a family operation built on a simple idea: our community deserves real bread.
Read more →
Founders drawing

About Us

We're a family team that's been baking sourdough together for years - combining over a decade of home baking experience with a passion for experimenting with traditional techniques. We are starting Three Hands Bakery because we want to offer quality fresh bread to our community.

Real bread. Real updates

Stay connected to Three Hands — weekly menu drops, market dates, subscriber deals, and the occasional behind-the-scenes news. No fluff, just what's worth knowing.