To order your Breads

We ship every Tuesday from our bakery in Clarksville, Tennessee.

Please note: We ship only within the UPS Ground 2-day radius, the yellow and dark orange areas on the map.

Your bread is baked the night before it ships and packed the morning it leaves us.

Order by 10pm Central on Sunday and your bread ships the following Tuesday.

Our internet shipping charges are calculated on average UPS ground charges. At checkout you can use the shipping calculator to see the shipping cost.

About shipping and freshness

We don't ship anything that isn't up to our standard. If a loaf doesn't meet it, it doesn't go in the box.

Once your order is with UPS, it's out of our hands. We can't be responsible for delays in transit, summer heat, weather, or a package left sitting on a porch, and we're not able to refund orders for these reasons.

If anything you ordered isn't in your box, we'll let you know and refund that item or credit it toward your next order.

Questions about an order? Email us at silkesbreads@gmail.com.

Ship Our Breads

Pan Breads

Rye Sourdough Hearth Breads

Sourdough Hearth Breads

Yeasted Breads

Yeasted Rolls

At home with your Breads:

We bake without preservatives of any kind, so our bread doesn't keep the way store bread does, and it has already traveled two days to reach you. Plan to enjoy it in the first day or two and freeze the rest. The day it arrives is the best day to freeze it.

To freeze. Place the loaf in a plastic bag and freeze it as soon as you know you won't finish it. It keeps for months this way. When you're ready, set it out while the oven preheats, then refresh at 350° for 15 to 20 minutes, or let it defrost completely and re-crisp for 5 to 10 minutes. Let it cool about 20 minutes before slicing. It will taste freshly baked.

If you can't freeze it. The refrigerator will hold off mold longer than the counter will, especially in warm weather. It isn't our preference, since cold dries bread out faster and the crumb won't be what it was, but it buys you time, and a re-crisp at 350° for 10 minutes brings back much of the texture.

Sourdough breads. On the counter, keep the loaf in a paper bag or simply out. To re-crisp, store in a plastic bag and warm in a preheated 350° oven for 10 minutes.

Yeasted breads and rolls. These are best eaten fresh, within a day or two. Store in a plastic bag and re-crisp at 350° for 3 to 5 minutes just before eating. They freeze beautifully. Bag them, then defrost straight from the freezer at 350° for 5 to 10 minutes depending on the bread. Crisp crust, soft inside.

Two notes. Misting the inside of your oven during the first minutes of refreshing helps the loaf hold its moisture. We don't recommend microwaving any of our breads.