Frequently Asked Questions

Welcome! Here are the answers to our most common questions so you can order your sourdough with ease. Everything is freshly baked in small batches, and the website will guide you through pick-up days, payment, and the ordering steps.
If you still need help, feel free to message me anytime - we are here to help.

  • All breads need 48 hours so the dough can rise slowly and develop its flavour.
    At checkout, you’ll need to manually choose a pick-up day that is at least 48 hours after your order time.
    (For example, if you order on Wednesday at 3pm, the earliest pick-up available is Friday.)

  • Pick-up is at: Bin Inn Whakatāne, from Tuesday to Saturday

    Your order will be labelled and ready at the counter.

    Orders need to be pick up before 1pm on Saturdays (Bin Inn closes at 1pm)

  • Sometimes Safari or certain cards can cause checkout errors.
    Try one of these quick fixes:

    • Turn off “Save to Link” under the card fields

    • Switch to Google Chrome

    • Try a Private/Incognito window

    • Use a different Visa/Mastercard

    Still stuck?
    Send me a message or use the contact form — I can process your order manually.

  • Yes — all our breads use:
    flour, water, salt, and natural sourdough starter.
    No artificial additives. No preservatives. No nasties.

    Some loaves include seeds, spices, or/ herbs.

  • A rotating selection of artisan sourdough, including:

    Everything is baked in small batches with long fermentation.

  • Yes, absolutely.

    If you’re ordering Friday for the next Wednesday, your order will automatically be scheduled for the following week.

    If you’d like to order more than a week in advance, just add your preferred pick-up date in the comments box at checkout, and I’ll make sure it’s baked for that day.