Cherry Street Bread

What??!! Even with an increased inventory, all the goods are sold out for this Thursday.

To my customers, I am so grateful for you 🙏❤️

September 12 menu! Pre-ordering opens tomorrow at 9AM. Link in bio!

Super happy with these "extra dough" baguettes. Even rolled the super seed one in seeds! So extra.

Thursday bread is back! Pre-ordering opens at 9AM tomorrow morning and focaccia is the weekly special.

Link in bio.

First day back harvest. Green bush beans, pink bumbles, and sungolds.

I honestly thought the green beans were done but here we are!

The September preview is here!

You’ll see the return of focaccia and bagels (yay!) the first two weeks. The third week will be the always popular kalamata olive, feta, oregano, and lemon. Our oregano crop has been fantastic this year and the zest of lemon sends this loaf over the top. Finally, I’ll be introducing a rustic rye bread the last week of September. I received several requests for rye bread over the last year and thought late September would be a great opportunity to offer it.

Pumpkin spice cranberry came out on top of the recent Instagram poll, but September seemed too early for the pumpkin spice train to leave the station, so you’ll see it in October (plus, pumpkin puree hasn’t always been my friend in sourdough baking so we need a good month to get the recipe right).

Is there a weekly special you want to see? Message me!

Big trees. ❤️

The BEST spicy chai, and chess for the boys

More cheese. This time with wine.

❤️ 18 years ❤️

My souvenirs are bread and cheese.

Our picnic at Limantour Beach had to include local bread, so I picked up a baguette from in Point Reyes Station. Top notch loaf - chewy, flavorful, fantastic crust.

One of my favorite places, .

I always feel like I am on the edge of the world here. Feeling so small while revealing in the vastness of it all.

The first time I had a panzanella salad was when I worked at back in the early 2000s, when I was an undergrad. At the time, I thought mixing bread with salad was weird, but it looked so good I had to try it. And OMG it was so good.

Turns out, it's also a good way to use up bread, homegrown basil, and garden tomatoes before vacation! And of course, topped with a drizzle of 18-year balsamic.
*chef's kiss*

A special order of super seed sourdough loaves all stitched up and ready for their chilly nap.

Last few bakes before vacation. 😁

I've had a lot of new people here so I thought it was time for an intro post.

So, hello! I'm Adriane and I am the owner and baker at Cherry Street Bread.

I started my sourdough microbakery in February 2022, inspired by in Modesto, CA. What started as a hobby has now turned into something that brings me joy, connection, and purpose. I never thought I’d get excited about waking up at 3:00 in the morning, but I guess if you’re doing what you’re meant to be doing it’s not that hard to do. :)

I am from La Crosse, WI and went to school at UW-Madison (Go Badgers!), which is where I met my now-husband. We lived in Northern California (Santa Cruz -> Mountain View -> Sacramento) for almost ten years before moving to Stillwater, MN eight years ago.

When I am not baking (which these days is rare), I work as a nonprofit strategic advisor, spend time with my husband and two young boys, and explore local trails. I like to grow stuff in my backyard, make homemade pizza on Saturday nights, drink food coffee, and read lots of books.

Thanks for being here! 🫶

Good morning friends 🌞

Starting in September, there will be some price adjustments on the regular menu to account for increased prices of certain ingredients.

Please know that I take price changes very seriously and if I can find ingredients of equal quality at a lower cost, I will use those, but when that is not possible price changes may follow.

On the plus side, I will be increasing weekly inventory on rustic sourdough and pizza shells to better meet demand.

Thank you for supporting Cherry Street Bread ❤️

It feels too early to say this, but as it was the last Thursday bread until September, thank you all for a wonderful summer of bread.

It was not without its challenges (heat and humidity in an old house with no central air, juggling baking and summer school schedules simultaneously, etc.) but it sure was beautiful and gratifying.

To my customers who allow me to do this every week, thank you ❤️

To the bakers here that inspire and encourage me, thank you ❤️

I'll see you in September!

🫶 Adriane

(And a shout out to the customer who gave me these beautiful wild flowers 🌼)

Made some baguettes with leftover dough today - the middle super seed! My shaping could use some work but honestly they're so good I don't really care what they look like 😁

Good morning and happy dough day friends! I'm in between my final round of coil folds, having a localvore breakfast. Local broccoli and garlic scape scramble (with eggs from ) and toasted sourdough.

Well, friends, that was fast! Rustic loaves sold out in 90 minutes, pizza shells shortly after.

There are a few super seed, cinnamon raisin, sammie bread, and granola remaining.

Link in bio!

Pre-ordering for the last Thursday bread in August opens tomorrow at 9AM! Link in bio.

Prepare yourselves, friends! This Thursday, August 8, is the last Thursday bread until September *gasps audibly*

We will be traveling for a few weeks and then getting the kiddos ready to go back to school.

Set your alarms and stock up! Pre-ordering for 8/8 opens at 9AM this Sunday, August 4. Link in bio.

Loaves are looking beautiful today! Can't wait to share them with you ❤️

I promise there is sourdough toast somewhere under there.

This breakfast is super messy and also one of my all time favorites.

Sourdough toast, Greek yogurt with lemon and herbs, topped with tomatoes from the garden.

Today's harvest: sungolds, plus a few pink bumbles.

My 20th five-star review - and I am so grateful for each and every one.

To all my customers, thank you 🙏

Last call for Thursday bread! Link in bio.

It was a double test loaf kind of day.

Dark chocolate coffee sourdough. Big on chocolate, needed more coffee. Will try again with a much darker roast.

Is there such a thing as too much cheese in bread?

Nope.

First formal attempt at my riff on hot n spicy cheese bread won on the cheese but not so much on the spicy. More pepper flakes next time.

Until then...mmm...cheese...