About PINKHOUSE BAKERY
Pinkhouse Bakery is a small, home-based sourdough bakery rooted in tradition, patience, and purpose. I come from a long line of Italian bread bakers, where bread was never just food—it was care, nourishment, and a way of bringing people together. That legacy shaped my deep respect for sourdough and the slow, intentional process it demands. Like many bakers, my journey with sourdough was not effortless. I struggled, learned, failed, and kept going—studying the dough, listening to it, and refining my process until the bread consistently reflected the quality I wanted to share. Today, every loaf represents that dedication and the belief that good bread takes time. Pinkhouse Bakery is named after unmistakable pink house in Lafitte, where I live with my husband, our two kids, and two dogs. My goal is simple: to offer honest, well-crafted bread made with care, tradition, and heart.
Fulfillment Methods
I will confirm your pickup time by text.
Mon - Thu
1:30 PM - 2:30 PM
Fri
3:30 PM - 4:30 PM
Sat - Sun
4:00 PM - 5:00 PM
Weekends only
Sat - Sun
3:00 AM - 5:00 PM
Delivery to Lafitte and Barataria
Mon - Thu
2:45 PM - 3:15 PM
Fri
3:45 PM - 4:30 PM
Sat - Sun
5:00 PM - 6:30 PM
Payment Methods
Policies
50% of total order
5 days
Frequently Asked Questions
Yes. All of my breads and cookies are made with wheat flour and contain gluten. While sourdough fermentation can make bread easier for some people to digest, it is not gluten-free and is not suitable for those with celiac disease.
Sourdough bread is naturally leavened using wild yeast and long fermentation. This traditional process helps develop flavor, improves texture, and supports better digestibility compared to quickly risen breads made with commercial yeast.
Many people find long-fermented sourdough easier to digest. The natural fermentation can help break down phytic acid and support nutrient absorption, but individual experiences vary. Freezing and then consuming sourdough bread after reclamation of the yeast through reheating is also known to have a lower glycemic index, which is a positive for diabetics.
Sourdough is a living process. Variations in temperature, fermentation, and shaping mean each loaf is unique—this is a sign of true artisan bread, not mass production.
No. My kitchen handles wheat flour, eggs, nuts, and other common allergens. We cannot guarantee an allergen-free environment.
Store cut-side down on the counter for no more than 3 days or wrapped loosely in paper and up to 5 days in the refrigerator. For longer storage, slice and freeze—sourdough freezes very well and can be toasted straight from frozen.
No. my bread is made with simple ingredients: flour, water, salt, and natural levain. No preservatives, conditioners, or artificial additives are added. Inclusion loaves do include store bought, usually perishable ingredients. If you have any questions about my inclusions, please ask before placing your order.
As of right now, I'm just starting out selling my bread. I work full-time from home and have softball practices to shuttle my daughter to and from, 2 dogs to exercises, and a household to attempt to maintain. I do not want to stretch myself too thin and take the enjoyment out of baking.