1) What is a traveling micro bakery and how does Bakesmith work?
Bakesmith is a small-batch sourdough pop-up. I set up in one town for 13–26 weeks, bake to pre-order, then move to the next community.

2) How do I pre-order sourdough bread online for pickup?
Order on the Shop page, choose your item(s), select a pickup window, and pay to reserve. Everything is baked to order.

3) What are your pickup days and times for pre-orders?
Typically Fri/Sat. Exact times appear at checkout and in your confirmation email/text.

4) Can I place a same-day bread order?
No—each loaf ferments for 24+ hours. Please pre-order before the weekly cutoff listed on the Shop page.

5) How long does sourdough bread stay fresh and how should I store it?
Keeps 3–5 days at room temp in a paper bag or wrapped towel. Slice and freeze for longer; toast from frozen.

6) Do you offer gluten-free or allergen-friendly sourdough?
Not at this time. I bake with wheat; cross-contact is possible. Ingredient notes are listed on each product page.

7) Do you ship your bread or is it local pickup only?
Currently local pickup only in the active town. Follow social for updates on future shipping.

8) When are you leaving town and where are you popping up next?
I announce final bake week and the next location on Instagram/TikTok. Follow @bakesmithmicro for dates.

9) What is a sourdough starter and who is “Slorp”?
The starter is the living culture that raises the bread—mine’s nicknamed Slorp. He stars in behind-the-scenes videos.

10) How many loaves can I pre-order and do you sell out?
Yes—batches are limited. Each product shows live inventory; grab your slot early to avoid sellouts.

11) What if I miss my pickup window?
I’ll hold your order 24 hours. After that, unclaimed items may be donated—no refunds once baked.

12) Do you take custom or large orders for events?
Usually yes with notice. Use the Contact page (date, quantity, items) and I’ll confirm availability.