Freshly baked goods, every week

Permit #PR0055288

Ingredients: Organic hard red wheat flour, water, organic extra virgin olive oil, sea salt, Mozzarella cheese (pasteurized milk, salt, enzymes), basil pesto (basil, sunflower oil, Parmesan cheese [milk, salt, enzymes], pine nuts, extra virgin olive oil, Pecorino Romano cheese [sheep's milk, salt, rennet], garlic, salt, black pepper, ascorbic acid, citric acid)..

Contains: Wheat, Milk, Tree & Pine Nuts

Net wt. 16 oz (460 g)

Crafted by hand, perfected by time
A sourdough loaf can take more than 40 hours to make over the course of three days. This slow fermentation process allows the dough to naturally develop depth, structure, and rich flavor in every loaf, while also giving me the time to focus on quality and consistency throughout the process.

Day 1

First Fermentation

The process begins by combining flour and water with my sourdough starter. This mixture, or levain, is then left to ferment for 12 hours at room temperature, allowing the starter to fully develop and build strength for baking.

Day 2

Bulk Fermentation

After the first fermentation, the active starter is ready to be combined with flour, water, and salt to form the dough. The dough then undergoes a bulk fermentation from 4 to 6 hours at room temperature, allowing it to develop strength, structure, and flavor.

Cold proof

After bulk fermentation, the dough is divided, weighed, shaped, and placed into bannetons. It is then cold-proofed in the refrigerator for a minimum of 20 hours, where it slowly develops its signature depth of flavor and complexity.

Day 3

Baking & Cooling

After cool proof, the dough is transferred on baking sheets, scored and baked on a food-safe cordierite stone in a high-heat, steam-injected oven for 45 mins, creating a beautifully even crust and a flavorful, airy crumb.

After baking, the loaves are transferred to a wire cooling rack and allowed to cool for 4–6 hours. During this time, the bread continues to cook from residual heat as the interior gradually sets. The starches undergo a natural restructuring process, while steam evaporates evenly, helping create the signature crunchy crust.

Meet the baker

Hi there, and welcome to Bake Brew Club! I’m Esther — a home baker, sourdough enthusiast, coffee lover, and the heart behind Bake Brew Club.

My baking journey began in 2020 with my very first bread maker and a curiosity for homemade bread. What started as a simple hobby soon turned into a love for slow baking, rustic sourdough loaves, and the quiet joy found in creating something by hand.

When I’m not baking, I’m usually spending time with my two little ones, listening to music, caring for my growing plant collection, or teaching piano lessons through Esther Piano Studio. Creativity has always been woven into my life, and I love sharing that warmth through both music and baking.

Thank you for being here and for supporting this little dream of mine. I can’t wait to continue baking, brewing, and growing together.

With love,
Esther Nguyen
Bake Brew Club

Need help?

Pick up is every Friday 3 PM to 6 PM in Rancho Cucamonga Red Hill neighborhood. Full address will be shared after purchase.
If you need to cancel your order, please let me know 48 hours prior to pickup date.
If I am not aware, the order will be forfeited.
Please let me know immediately if you cannot make your pickup window. Unless we have other obligations, I will try my best to arrange another time.
If I am not aware, all orders not picked up will be donated to avoid food waste.

If you have questions, don’t hesitate to call or text me directly at 760.834.1814

Freshly baked goods, every week

Permit #PR0055288

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Crafted by hand, perfected by time