Freshly baked goods, every week
Rancho Cucamonga, CA 91730
Permit #PR0055288
Menu
Menu goes live every Sunday at 5pm and closes Wednesday by 5PM. Porch pickup is Fridays 4-7 PM.
Storage And Reheating
Our baked goods are made without preservatives, so proper storage will help keep it fresh.
How to Store & Reheat Your Sourdough Loaves
Place the loaf in a paper bag, bread bag, or loosely wrapped in a clean kitchen towel to maintain a crisp crust.
For Longer Storage
Slice the loaf before freezing, then place it in a freezer-safe bag or airtight container.
Freeze for up to 3 months.
Toast slices directly from frozen, or thaw the whole loaf at room temperature.
To Refresh Your Bread
If the crust softens, sprinkle the loaf lightly with water and warm it in a 350°F (175°C) oven for 8–10 minutes. Let cool for a few minutes before slicing.
How to Store & Reheat Your Sourdough Cinnamon Rolls
Storage
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Store for up to 5 days in an airtight container.
Freezer: Wrap each roll individually and freeze for up to 3 months.
Reheating in Microwave (Soft & Quick)
Room temperature: Heat for 15–20 seconds.
Refrigerated: Heat for 20–30 seconds.
Frozen: Thaw overnight in the refrigerator or at room temperature, then heat for 20–30 seconds.
Reheating in Oven (Best Texture)
Warm at 325°F (163°C) for 5–8 minutes, or 10–15 minutes if refrigerated.
Cover loosely with foil if needed to prevent over-browning.
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
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