Horn and Honey Bakery

For Kailua Pickup on Saturday mornings, monthly MCBH Block Party Friday evenings, and MCBH Saturday morning delivery, orders open every Sunday and close Wednesday evening. For JBPHH Wednesday morning delivery, orders open every Thursday and close Sunday evening.

You can email me at brianna.horn102@gmail.com or for a quicker response you can text me at (336) 875-1269.

Yes! For special requests or bulk orders, please text me at (336) 875-1269 or email me at brianna.horn102@gmail.com I’ll do my best to accommodate with advance notice.

All of my baked goods are made with organic flour, organic sugar, organic oats, organic fruits/vegetables and grass-fed butter. I focus on quality, nourishing ingredients you can feel good about!

I accept the following payment options:📱Venmo or Apple Pay (details will be provided after you order)

Orders can be adjusted or cancelled up until Wednesday at 9pm for Kailua/MCBH or Sunday at 9pm for JBPHH. After that, ingredients are already prepped and I’m unable to make changes.

Pickups are on Saturday mornings 8-10am porch pickup style at my home. Your order will be placed on a rack on the base of my porch steps with your name written on it. You can come by anytime during the pickup window to grab it. Exact pickup times and addresses are shared in your order confirmation. You can also find me once a month at the MCBH Block Party. You can preorder for the event or shop my table from 4-7pm! MUST HAVE BASE ACCESS

I began my sourdough journey in 2023 after my first son was born. I started by baking for my own family and friends, with a dream to open up my own microbakery one day! What began as a mother’s desire to bring wholesome, quality ingredients into her home has grown into Horn and Honey Bakery.

Sourdough is bread made with a naturally fermented starter rather than commercial yeast. A sourdough starter is a living culture of flour and water that contains naturally occurring wild yeast and bacteria. My doughs are handmade and long-fermented using traditional sourdough methods. My process includes multiple stages of fermentation over a 48-hours window, including both room temperature and cold retardation. This slow process develops the signature flavor, texture and natural rise that makes sourdough unique.