The Bakehouse of Red Hill

The Bakehouse of Red Hill I am a cottage baker and offer my creations to the public for order. Please message me or call me if you are interested in ordering!

I specialize in sourdough which I and am excited to be offering you a chance to taste the things I make.

Soft Sub Rolls Tonight!!
06/17/2026

Soft Sub Rolls Tonight!!

Did you get your bread today? You better hurry! These go fast! When I was delivering to Treasure in the Pines I had peop...
05/28/2026

Did you get your bread today? You better hurry! These go fast! When I was delivering to Treasure in the Pines I had people coming up to the car asking about bread. Go get one for the weekend!

There’s a New Kid in Town! Bacon and Cheddar Sourdough! Go try a taste tester at Treasures in the Pines!!
04/30/2026

There’s a New Kid in Town! Bacon and Cheddar Sourdough! Go try a taste tester at Treasures in the Pines!!

Fresh Bread just delivered! Go get one!
04/23/2026

Fresh Bread just delivered! Go get one!

Early morning packaging in progress. Almost 30 loaves this week!
04/23/2026

Early morning packaging in progress. Almost 30 loaves this week!

Curious about the process? Well here it is! All my sourdough is mixed by hand by flavor. I have a big Italian mixer that...
04/22/2026

Curious about the process? Well here it is! All my sourdough is mixed by hand by flavor. I have a big Italian mixer that will do 12 loaves at a time but I would rather mix by hand. This allows me to control the temperature of the dough and treat it gently. My mixer is used for other things! Like cookies and bagels. Maybe someday I will get big enough where I am forced to use a mixer for my bread. But in a way I hope not. I’m not looking to feed the masses or make lots of money. I’m doing this because I love it! I want my bread to be distinct and not mass made. I want the rustic homemade touch. This isn’t a business to me it’s a passion and I hope you can taste that in my bread!

This is still some of my favorite breads to make! Fresh out of the oven!
04/19/2026

This is still some of my favorite breads to make!
Fresh out of the oven!

EXTRA! EXTRA! READ ALL ABOUT IT! I made extra bread this week! I have two Jalapeno and Cheddar,two Sundried Tomato , Ros...
04/16/2026

EXTRA! EXTRA! READ ALL ABOUT IT! I made extra bread this week! I have two Jalapeno and Cheddar,two Sundried Tomato , Rosemary and Garlic, two Rustic Country Sourdough and one Blueberry Lemon Cheesecake!

$12 each! Message me if interested!

Just delivered! Go get yours!
04/09/2026

Just delivered! Go get yours!

Why do I need your orders so far ahead of time? Here is why.Below is not the exact process I follow but it’s very close....
04/08/2026

Why do I need your orders so far ahead of time? Here is why.

Below is not the exact process I follow but it’s very close. I start on Monday with my starter, collect orders on Tuesday and shop for supplies. Tuesday night I begin prep on all flavors by getting the dough started. The dough then ferments overnight. Early Wednesday the bread is shaped and cured in the refrigerator until my bake off on Wednesday night. Then the bread has to cool for at least 2 hours before it can be packaged and labeled . This all ensures you have a beautiful and tasty finished product by midday Thursday. In between that time I am studying new things and discovering new flavors. I still work a full time job but even if I didn’t the timeline for sourdough remains the same. There are even times I wish I could cure the bread a day longer to give you better flavor. But then we would have to start a day sooner! This process is what makes sourdoughs better than quick yeast bread. The slowness of it and the natural rise. This is the process that I love and this is the “why” behind the “wait”.

Address

1572 NC 197
Bakersville, NC
28705

Telephone

(828)4677634

Website

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