Legacy Springs Farm

04/20/2026

ANNOUNCEMENT!! I am so thrilled to announce we will have our bread available at Bella Lynn Blueberries, Dairy & Farm Store on Fridays and Saturdays! Starting this week!

ANNOUNCEMENT!!!
Fresh sourdough bread is coming to the farmstand on Fridays and Saturdays!

Made by the amazing local baker Loretta from Legacy Springs Farm, each loaf is crafted with care and heart. With her certificate in Master Food Preservation and passion for baking, you can taste the love in every loaf.

04/20/2026

Strawberries are on sale, so yes I will be making my Strawberry Lime muffins again this week!

Wow, I had so many of you asking me to make these again. Thank you! I’m so happy you love them.

These really shouldn’t be called “muffins”, they are so giant! They don’t even fit in a cupcake box. Moist and fruity and so delicious.

Packed full of fresh strawberries and topped with a lime zest crumble.

I’m thinking they need to be called:
Zest in Show. 🤔 What do you think? Help me name these fabulous muffin/mini cakes.

04/19/2026

Well, that was fun! A requirement for getting my Master Food Preserver certificate, is to give a presentation in front of the class. I did mine yesterday, on sourdough starter! 😬 (of course)

It was fun to share my process with the class and give out samples of my starter to everyone. It reminded me that it is time to set up classes for my local peeps!

As soon as I figure out dates, I will let you know. This won't be a one stop two hour class, but rather a series of classes to help people get a full understanding of how to create truly great sourdough bread.

But for now....the menu is open on our website for this week. It's Pizza night on Friday!!!

https://www.legacyspringsbakery.com

04/17/2026

Did you know the decorative scores on sourdough bread started as a “signature”?

In medieval times, bakers added a signature score when using communal ovens so they would know which bread was theirs after baking.

I use the same trick for breads that look similar to others. I have an extra long cold fermented Pain de campagne (starts on Tuesday!) that can look very much like my regular Pain de campagne. So I add a decorative score on the sides.

Different breads get different scores as well. My sourdough deli rye gets three diagonal cuts to help elongate the loaf instead of encouraging a big belly.

It’s Friday! Bread is baking.

Look for a variety of organic sourdough bread this afternoon in the bakery stand. Classic white, Pain de campagne, rye, Seeded ancient grain, Brown butter oat, Garlic herb, Jalapeño cheddar, Double Chocolate!!

Scones and cookies too.

Stop by 3160 Helms Rd today, Friday from 2pm to dark.

04/15/2026

Happy Tax Day! 💰

Did you get your tax returns done? Whether you are happily getting a return or need a pick-me-up, we have something yummy to help!

Bread and GIANT strawberry lime muffins are fresh out of the oven. Cinnamon rolls just coming out. Coconut macaroons (including strawberry coconut macaroons!) are ready.

Brown butter chocolate chip sourdough cookies are cooling on the racks.

I better get going if I am going to get this all out in the bakery stand by 10am!!! 🫣

Open 10 to dark today
3160 Helms Rd.

04/15/2026

There is something so satisfying about a pot of beans slow cooking for 8 hours!

Especially in my antique Italian bean pot. Pretty sure they taste better this way. 😉

04/12/2026

I've had a few people ask me how I slice my sourdough bread. It's a simple trick that makes slicing so easy!

I shared a post on our website: https://www.legacyspringsbakery.com/bread-care-and-recipes/howtoslicesourdoughbread

This week's menu is up, as well. There are lots of great choices for organic sourdough bread and goodies.

The menu closes on Thursday morning, so get your orders in!

04/11/2026

We will be joining Art in Bloom again this year! It’s such a fun event in a beautiful area.

I hope you join us!

Mark your calendars!!!
Call the Fam & make the plan to celebrate Mom’s special day!!!
Saturday May 9th &
Sunday May 10th
Let Mom shop our handmade unique artisan booths for a memorable gift.

04/10/2026

It’s Friday! Bread is baking.

Ever wonder what’s on the crusts of my Pain de campagne?

I mill my own whole wheat but have found my bread develops better without so much bran.

But…that bran is packed full of vitamins, fiber and antioxidants. Not to mention it tastes great.

So after shaping, I roll my dough in the bran I saved. It gives the crust an amazing crunchy texture and flavor! So yummy.

Best of both worlds 🤎

04/09/2026

It’s dough day!

I keep a tiny jar of my starter (McLevain) throughout the week and feed it daily. That tiny jar can build this 18 qt levain for many loaves of bread.

Everything is weighed out, stone ground, chopped up, roasted, etc the day before (prep day).

Last night I fed my starter and had just under 4qts. I had it in a 12qt cambro. You’ll hear sourdough “should double or even triple” in size. Experience taught me to move it up to a bigger cambro.

Glad I did!

Sourdough is a process! One that I love. Coffee’s ready. McLevain is ready. Let’s get to work.

04/08/2026

I can’t decide if my Red Haven Peach jam or Wild Blackberry Jam is my favorite for PB&J!! (Blackberry won today)

So good on fresh organic ancient grain sourdough.

04/07/2026

I have re-written this post about 20 times. Wasn’t sure how to…I’m still not sure this is what/how I want to share, but here goes.

I started my business for the love of baking and sourdough, but it sure has blossomed into so much more. I love how this community comes together to support a neighbor.

I love the people I have met and the chats with you all. I love that you share with me how much you enjoy my little bakery stand.

If it seems I have been a bit quiet lately, there’s a reason. If I haven’t put out as many options or new items as I did before, it’s because I am processing what is happening to my husband.

To us.

In January, my husband was diagnosed with Younger On-Set Alzheimer’s Disease. Even though it felt like a gut punch, we can’t say we didn’t see it coming.

That’s the thing with this disease, it slowly sneaks up on you until it slaps you in the face.

So bear with me as I/we navigate new territory and figure out the new norm. Just know if you see me at the stand and I seem distracted, it’s not because of you.

We are not asking for any medical advice. We just wanted to share this and bring light to this quiet disease that is affecting so many people.

And to say THANK YOU from the bottom of my heart for all of your kindness and support.

I’ll share more later but for now I need to get back to work.

Thanks for listening.