05/30/2026
If you are new here, WELCOME!
We've had a lot of new followers lately, so we thought we'd make a post explaining the basics of our hobby farm stand.
We don't want anybody to waste a trip (and gas 🤪) and be disappointed, so please check our page. Whenever we stock the stand, we post it on Facebook.
We also have three roadside signs that we put out when the stand is stocked with those items. Eggs, goat milk, sourdough. So, if you're in the area and driving by, a quick glance at the signs will tell you what's in stock.
Saturday is really our "big day." That's the day we have sourdough bread, baked goods, and other sweet treats. You never what we'll have... because sometimes even we don't know until the night before. 🤣
On Saturdays, the farm stand will be ready and stocked for 8:00 AM.
The rest of the week, the stand is basically open 24/7, as it is self-serve, but it's sparsely stocked, so keep an eye on our posts.
We do stock eggs and goat milk as we have extra available throughout the week. Supplies are limited.
We also might have other random things like fresh ground peanut butter and whipped tallow skincare. We do have goat milk soap coming soon too.
Unfortunately, we are unable to reserve items or bake anything to order. We have had a ton of requests for this, but we just don't have the time, kitchen space, or oven space to meet that high of a demand. We both work and this is just a side hobby. 🤣
We also can't accommodate recurring egg orders either. We never know how many eggs we'll get or how many we'll use, so our "extra" eggs vary drastically from week to week.
We love sharing our homestead and baked goods with others. We'd love to be able to supply everything that everyone wanted all the time, but we're merely humans. We can't do what Jesus did with the 5 loaves and 2 fish. Would be nice though. 🤣
If you have a question that we didn't answer here, feel free to ask it.
Thanks everyone for the love and support.
Oh, and we always welcome and appreciate feedback on our items, especially on what you've thought about a particular inclusion loaf, and what kinds of sourdough inclusions you'd like to see on the stand in the future.
