📖 New journal posts drop when we have something worth saying. Follow @wrenandwheat on Instagram for more frequent updates.
Stories from the Bakehouse

The Journal

We write when we have something to say. Recipes, reflections, the weird science of fermentation, and why we make the choices we do.

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Flour & Science

How We Pick Our Flour (And Why It Actually Matters)

We go through about 200 pounds of flour a week. What's in that flour — protein content, moisture, milling method — determines what your croissant tastes like. Here's how we think about it.

September 3, 2026 · 6 min read →
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Bread & Fermentation

Behind Our Sourdough Starter (15 Years and Counting)

Our starter is 15 years old. It's been dropped, forgotten in the back of a fridge during a vacation, and rebuilt from the crust of an old loaf twice. It still makes the same bread. Here's the story.

August 14, 2026 · 8 min read →
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Custom Orders

How to Order a Custom Cake for Your Event

What to tell us, what we'll ask you, what the deposit covers, and how to make sure your cake is exactly what you pictured. A guide from the people who'll be baking it.

July 28, 2026 · 5 min read →
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