Fresh pasta cooks much more quickly than dry pasta. Once your water boils, add your pasta and cook for 4-6 minutes, depending on the width of the pasta and your personal preference.

We recommend eating your fresh pasta within 3-4 days of purchase. You can freeze it if you won’t be eating it right away. If you choose to freeze it, do not thaw before cooking. Drop it into the boiling water and gently stir to separate the noodles. Add a minute or two to your cooking time if cooking from frozen.

Your sauce or pesto should be consumed within 7 days of the packed on date. All of our sauces and pestos freeze well and can be frozen for up to one month.

Your cookie dough is frozen and can be kept in the freezer for up to 3 months. If you choose to keep it in your fridge, it will be good for 7 days.

Preheat oven to 350°F. For best results, let frozen dough sit out at room teperature for 10-15 minutes, press top of dough lightly to flatten. Bake for 10-15 minutes. If you prefer a thicker cookie, bake from frozen.

Sourdough bread has a longer shelf life than store bought bread, despite the lack of additives and preservatives. Your loaf can be kept on your counter, cut side down, for several days; it can be kept in a paper bag or wrapped in bees wrap. We don’t recommend keeping it in plastic, as moisture will form and molding will occur.

Yes! Our breads freeze very well! When ready to eat, let thaw at room temperature for an hour, then refresh in your oven for 10 minutes at 350°F. For baguettes, let thaw for 10 minutes at room temperature, briefly rinse under running water, bake at 350°F for 5 minutes. The crust will be good as new!

Sourdough is a process, not a flavor. Our doughs go through a long, slow fermentation process that begins more than 48 hours before each loaf hits the shelves. This results in bread that has a more complex flavor, better digestibility, and a longer shelf life.

Hell, yeah. If it wasn’t, we wouldn’t sell it.

A starter is only as old as its last feeding. Yes, you can keep a starter going for decades, but that doesn’t necessarily make it better than a younger starter. Similarly, a San Francisco starter stops being a San Francisco starter as soon as it leaves the bay area. The environment in your kitchen and the water you use to refresh your starter are very different than what was used in San Francisco.