Breaking Bread

10/08/2026

Wednesday market days.

10/02/2026

I recently saw someone talking about a product that they offered that was “gluten-free”. The person themselves was not gluten free. Their kitchen was not dedicated gluten free, and they made the comment “surely I know how to sanitize correctly, so I believe these do not have any cross contamination”. And I just hung my head. It’s not about people in the celiac community judging your ability to clean or sanitize well. It’s the fact that even just 1 month of baking on a cookie sheet leaves residue that doesn’t come off with washing. Tiny gluten particles. If you bake non gluten free, it’s in your air vents that blows in your kitchen from the puffing of flour that naturally happens when you refill your flour bucket or turn the mixer on. It’s all over your sponges for scrub brushes from cleaning glutenous foods. It’s on your towels where you may have wiped your hands without washing them, which can then spread to your hands when you touch the towel even just to move it out of your way. It’s in tiny crevices on your counter. Inside of the gears of your mixer. In any wooden utensils or porous baking ware that you use (cast iron, stoneware, etc).

Making statements like this hurts the celiac community more than people realize. Because it makes it sound like ANYONE can just run in and bake a “gluten free cookie” or cake or muffin, and all they have to do is a good cleaning on their kitchen, swap gluten free flour for wheat flour, and they’re good to go. Then make statements like “I can promise everything was fully sanitized”. That customer with a promise made either consumes it, being celiac, or a thoughtful family or friend purchases it for a celiac person and tells them “yes it’s safe!” And the celiac is the only one who winds up with the consequence.

Listen. I get it. All the bakers and businesses get asked “can you please make something gluten free?” So they do. But that makes it even more tough for us Celiacs to find truly safe food. There’s “gluten free” food EVERYWHERE nowadays, and less than half of it is actually safe for someone with Celiac OR a severe wheat or gluten allergy.

I’m not asking anyone to stop making gluten free options. But please be very careful with how you word things or make promises, when those promises could potentially make someone sick. 🫶🏻

10/02/2026

It’s the slow mornings for me. The morning spent with just me and Jesus and a cup of coffee. Before the busyness of the day, the sweet laughter of the children. Just the presence of God and the sweet silence of peace. Hope you all have a chance to enjoy a moment to yourselves.

10/01/2026

09/19/2026

Finally off to bed at 2:30am. See yall in a few hours. Jennifer Kloss

09/15/2026

Looking forward to a busy fall season serving all of you delicious Sourdough!

09/03/2026

I’ll be bringing bagels galore to Barton Creek Farmers Market this Saturday. I’ll also have all my flavors of artisan sourdough. Come see me this Saturday from 9am-1pm.

08/19/2026

Huge discount on fresh sourdough. Pick up in briarcreek.

The heat did not agree with today’s market. Come out $10 for everything.

Sourdough bagels

Everything bagels

English muffins

Focaccia

Traditional sourdough

Soft sandwich bread

Rosemary Roasted Garlic

Hatch Chile Cheddar

Blueberry white chocolate

Honey wheat

Brown butter Chocolate Chip cookies.

08/19/2026

Come out to Clayton Farmers Market. I’m here till 2.