A few other details about purchasing are covered here that I haven't talked about at either Ordering or on my Standing Schedule (my regular baked good rotation). Prices are posted on the product-list.
Pickup
Here is the current list of pickup options:
If you forget to pick-up or can't make it, I will just freeze your order so that you can arrange to get it at your convenience.
Cost and Payment
Costs are now detailed out on the ordering application. Payment is accepted by cash, check, credit card (you have to pay the transaction fee of about $0.25 for each $10.00), or dwolla. Dwolla requires you to load money into your spending account by linking it to your bank account. This can take 2-3 days, but once the money is there it is instantaneous to send or receive cash via a web-page that you can access via a browser or smart-phone application. The Carrboro market used to have an ATM on-site, but it is not working but you can go to one at a gas station right across the street. I'm happy to take these Dwolla payments live as well. I can also take pre-payments if you don't want to bother having to pay every week and my ordering application tracks and show your ordering history and either current balance or amount owed. Shipping I have shipped via USPS Priority Mail some of my baked goods with success. I have shipped Biscotti all the way to California and several Dark Rye loaves to Colorado. I put the loaves in paper bags to absorb any condensation and then put them inside a plastic bag. Cost of priority mail is roughly $5.00-$10.00 anywhere in the continental US. However in the Triangle it is just $5.50 I'll pay your delivery costs with a minimum order of $20.00. You will get it next day within roughly the Piedmont region of NC and two-days is the standard delivery time. For Saturday delivery the only problem is I'm still baking when the mail pickup comes on Friday so I won't have some things ready. I might have the Honey Wheat loaves ready, but the scones, biscotti, Cinnamon Raisin Bread, and the Dark Rye or Spelt would not be ready. I could freeze things and ship them another day, but at that point it is probably best for you to come out to the market or a bakery and take home a larger order that you can package and freeze in sizes that work for you. Storage It is sad but true - real food spoils. Depending on the amount of humidity in your house, my baked goods are probably more likely to mold if left for several days in a bag or bread box at room temperature. For my breads I typically recommend just putting a piece of tinfoil on the cut end and leaving it at room-temperature outside of a bag. For items like scones, tortillas, and english muffins that don't have a crust on them like bread it is better to have them in a bag or container. If it will be more than a couple of days before you eat them, consider freezing them. Putting anything in the fridge is an option too, but it should be in a good bag/container since the fridge is a very low-humidity environment and the items will dry out and they also go stale faster in the fridge because it is the perfect staling temperature. If you store it in the freezer, let it thaw in the bag to re-absorb the moisture forced out of it. Let me know if you have any other storage tips.
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Purchasing Details |
