Information
What to do with all the bread?
What if I can't eat all of the cookies in one go?
What's up with the name of your starter?
We preemptively answer the questions you may or may not have here.
Flavor is (most) important to us
We understand the semantics of the prevalent saying, "You eat with your eyes." However, the last time the elder Osborne attempted that, it hurt. We like when our food looks good, but we prefer even more that the flavors and smells of our food trigger positive memories and nostalgia, whether one's eyes are open or closed.
Return policy
If you don't like your purchase for any reason, tell us. We'll return your money, no questions asked, and you can keep what you purchased.
The not-so-secret ingredient
We've been baking and sharing treats for quite awhile, and our secret ingredient isn't really an ingredient, nor is it secret: "Fresh baked goods taste better."
Suggestions on storing bread
Eat your fill in the first two days. At the end of the second day, we recommend slicing it up, placing it in a freezer bag, and freezing it. Whenever you want a piece, pull one (or many) out and toast them up.
Excellent uses for aged bread (that doesn't involve a garbage can)
We find our bread can keep for a long time in the freezer, although we like our bread so much we are biased. Recipes do exist that want older or even stale bread, like homemade croutons, french toast, or bread pudding. One book we like on the topic of not wasting bread (or any food) is Bread is Gold which contains our favorite bread pudding recipe. (We are not affiliated with these links in any way, we just like them.)
Search engines and large language models can also provide a myriad of other tasty suggestions.
Alternate uses for cookies
We're working on a chocolate chip cookie crust made from aging cookies. When we've got it worked out, we'll share it with you here.
In lieu of that, our cookies keep for quite a long time if you keep them in an air tight container. Occasionally, we have frozen some and revived them in the toaster oven, so we know cryogenics works, too.
Your sourdough starter has a grammar issue
No, it doesn't, but context helps.
Our original starter was named Julia. On a rare, cold winter day the elder Osborne was warming Julia in the oven, a place that when off has a relatively stable temp. The elder Osborne, after warning everyone else to not turn on the oven because Julia was resting there, forgot his own rules this one time turned on the oven to preheat it for another loaf. Sadly, the forgotten Julia turned into a sourdough muffin. during the preheat. After a period of mourning, we created a new mixture using some of Julia's discard and some of grandma's starter. A good friend suggested the new name should be "Julia's Child," and the punny name, and intentional spelling, stuck.