1. What does "61hundred" mean?
- 6100 is actually the zipcode of my home town in the Philippines. The city is called "Bacolod"and it is where I was born and raised.
2. What is the best way to store the Sourdough and Focaccia?
- All of our products have zero preservatives. Which means they will go bad if not stored properly. First thing is that if you don’t consume them the day you pick them up, make sure that you wrap them with plastic to avoid drying up. If you’re not planning to finish them within 2 days, we suggest that you wrap them tight in plastic and foil and place them in the freezer. They will keep in the freezer up to a month or even longer. To defrost, just leave out at room temperature until they fully thaw out.
3. How long will Sourdough last?
- We highly recommend consuming it within 2 days. If you plan to store it, the best way is to freeze it.
4. What is in the Classic Sourdough?
- 30% of the flour we use is flour that we mill ourselves in-house. We purchase heritage whole grains and we mill it with a portable stone mill. There are only 3 ingredients in our sourdough - flour, water and salt.
5. What is Heirloom Blue Corn Sourdough?
- We basically make a Sourdough and fold in blue corn masa. Blue corn masa is mixed in with hot butterfly pea tea. The blue corn actually gives the dough a very distinct flavor.
6. What is in the Rosemary Focaccia?
- Our Focaccia is currently the only bread that we do not use a "sourdough starter". Instead we use commercial yeast. We infuse the dough with some rosemary, shallot & garlic oil that gives our Focaccia a very savory aroma and flavor. We then sprinkle them with some flaked sea salt.
7. How big are the loaves?
Classic Sourdough - 950g before baking
Heirloom Blue Corn Sourdough - 1050g before baking
Rosemary Focaccia - 9x13in sheet
8.Do you offer gluten-free options?
- As of now, we don't have any glute-free options. But we are definitely planning to make some in the future.
9. How are the Sourdoughs made?
- We basically mix flour, water, salt and our sourdough starter and let ferment for about a day. The result is a loaf that is more digestible and more nutritious than commercial bread.
10.Where are you located?
- I pretty much bake in my home in San Juan Capistrano.
11. How do I place an order?
- Currently, the best way is to fill out our order form on the website.
12. Do you deliver?
- Unfortunately, we don't deliver at the moment. We only do a contactless pick-up.
13. What's the best way to pay you?
- Best way is venmo or cash.
14. How far in advance should I order?
- At least 2 days in advance is ideal. Our bread takes about 30-35 hours to make.
15. Cooking suggestions?
- We think the best way to eat our bread is to toast in a pan with some butter. To do this, just heat up an appropriate sized pan, add some butter and swirl around until it starts to turn light brown. At this point, turn your heat down and add the slice of bread. When the bottom looks toasty, flip it and do the same on the other side. Sprinkle a little sea salt. Enjoy!