This Friday, Wheat + Rye rolls out for the very first time at Beats & Bites, Heartwood Preserve's Friday night market (5:00–8:30 PM, running through September 25). One oven, one mixer, and a whole lot of early mornings later — we're finally ready to put loaves on a table and see what happens.

Here's what's coming with us:

Sourdough Honey Wheat — our heritage loaf, built on a half-wheat, half-white flour blend and slow-fermented the old-fashioned way. Part of that wheat is Niobrara Turkey Red, milled right here in Nebraska using a process that keeps more of the bran and germ in the flour than most commercial mills do. That's why the crumb runs a little darker than you might expect — that's not a flaw, that's flavor.

Milk Bread, two ways — a pillowy, pull-apart white loaf and a rich chocolate version, both made using the Japanese tangzhong method for a soft, tender crumb that stays fresh longer than a standard sandwich loaf.

Liège Waffles — Belgian-style, hand-folded with caramelized pearl sugar, cooked to order-style char on the edges and soft in the middle. Launch flavors: Classic Pearl Sugar, Chai, and a savory Jalapeño & Cheddar for anyone who wants their waffle to fight back a little.

Pizza Crust Mixes — take-home dry mixes so you can make fresh pizza on your own time. A classic white sourdough round, and a Wheat + Rye round built with that same Nebraska-grown Niobrara flour.

We're a tiny operation — just one home baker in Omaha doing this one loaf, one waffle, one bag at a time. Come find us Friday and taste what that looks like.

This food was prepared in a kitchen that is not subject to regulation and inspection by the regulatory authority and may contain allergens.