The Lavender Loaf Bakery

The Lavender Loaf Bakery Welcome to The Lavender Loaf Bakery page! 🤍 I specialize in sourdough baking although I also make other goodies too.

While the name pays homage to the beauty of lavender, I offer a wide variety of flavors to satisfy every palate.

🍞✨ Fresh from the oven and dressed to impress ✨🍞This golden sourdough loaf is giving leaf lace, crispy crust, and that s...
07/24/2025

🍞✨ Fresh from the oven and dressed to impress ✨🍞
This golden sourdough loaf is giving leaf lace, crispy crust, and that soft, dreamy crumb we all crave.
Hand-scored, slow-fermented, and made with love (and a little flour magic). 💖🌿

Would you slice it with butter or just tear into it warm? 👀
Drop your fave way to eat sourdough below 👇

Just pulled this gooey cinnamon streusel coffee cake out of the oven and I’m not sharing unless you beg nicely 👀✨Soft, f...
07/11/2025

Just pulled this gooey cinnamon streusel coffee cake out of the oven and I’m not sharing unless you beg nicely 👀✨
Soft, fluffy, and swirled with brown sugar & cinnamon love—don’t say I didn’t warn you!


***I haven’t been posting much on here because everytime I do I keep getting messages from scammers! Pretending to place a large order, asks for my Venmo, then, tries to ask me to send them $500 so they can pay for their order 😂 it’s very frustrating! Still baking over here though 💕

I’ll be on vacation 7/14-7/17, any orders placed after tomorrow 7/11 will be ready 7/19!

Whipped up a batch of warm, cozy oatmeal cookies!Chewy, golden, and loaded with love—sometimes the classics just hit dif...
04/08/2025

Whipped up a batch of warm, cozy oatmeal cookies!
Chewy, golden, and loaded with love—sometimes the classics just hit different.
Cookies + coffee = the vibe today.
🍪✨

She’s beauty, she’s grace… she’s my first baguette, fresh out the oven and serving golden crust realness. Not bad for a ...
04/05/2025

She’s beauty, she’s grace… she’s my first baguette, fresh out the oven and serving golden crust realness. Not bad for a first try, right?
🥖✨🔥

🥖 Fresh from the Oven! 🥖Golden crust, airy crumb, and that signature sourdough tang 😍✨Made with patience, love, and a pe...
03/22/2025

🥖 Fresh from the Oven! 🥖

Golden crust, airy crumb, and that signature sourdough tang 😍✨

Made with patience, love, and a perfectly nurtured starter, this loaf is ideal for morning toast, sandwiches, or just tearing apart and enjoying on its own (I won’t judge 😉).

Serving up some sweet nostalgia with this Neapolitan pound cake! 🍓🍫🍦 The perfect trio of flavors in every bite. Which se...
03/03/2025

Serving up some sweet nostalgia with this Neapolitan pound cake! 🍓🍫🍦 The perfect trio of flavors in every bite. Which section are you reaching for first? 😍

02/20/2025

Another big baking day today 👏🏽
Trying to get all of my baking done tonight as I’m leaving for NY in the morning! Everything ordered starting today throughout the weekend will be for pickup Monday night into Tuesday.

I’ve been snacking on this loaf I made with ⚠️ unfed starter ⚠️ & honestly? It’s great! I don’t notice a difference in t...
02/19/2025

I’ve been snacking on this loaf I made with ⚠️ unfed starter ⚠️ & honestly? It’s great! I don’t notice a difference in texture or anything. I’ve made about 6 loaves with unfed starter so far & im finding my rise is MUCH better during baking, especially with the batard shape. Every batard shaped loaf I’ve made so far with the unfed starter just POOFS up in the oven. Not sure what the science is behind that but I’ve been loving it. AND on top of that, my bulk fermentation time has decreased by about 2 hours with unfed starter. Like I said in my last post, I believe it’s feeding off of the sugar & flour in the dough while it bulk ferments which is what’s making it rise this way. I’ve been actually preferring to do it this way since I’ve tried it.

✨ Experimenting with Unfed Starter! ✨Decided to test something new today—using unfed sourdough starter in my dough! Even...
02/14/2025

✨ Experimenting with Unfed Starter! ✨

Decided to test something new today—using unfed sourdough starter in my dough! Even without a fresh feed (was fed abot 16 hours prior & had fallen back down to its original size), the fermentation process has been chef’s kiss so far. The dough bulk fermented beautifully, and now it’s headed into the fridge for a long, cold proof overnight.

Can’t wait to see how it bakes up tomorrow! Will it have the same rise? The same depth of flavor? Stay tuned for the results!

Have you ever tried baking with unfed starter? Let me know your experiences! 🥖💜

02/13/2025

I’ll be making a large quanitity of assorted bagels for a larger event this weekend! 💪🏽
I’ll be including the standard plain bagels & everything bagels, any suggestions on what other flavored bagels I should include? 🥯

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Middletown, PA
17057

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