FLAT FEE SHIPPING: $6.99 anywehre in the U.S.*

Grain Elevator Notebook — About the Bakery RSS




A Year on Main Street

It has been much more than a year, actually, but we did have a "Grand Opening" last August, so, one-way-or-another, we have passed this epic milestone! Main Street sure has changed in this past year. A new City Hall stands at one end. Restaurants have come and gone. Drivers continue to try to figure out the turn-about in front of my shop in the search for parking. I am amazed at what we have created at 109 W Main Street. With the help of some friends, I pushed the oven in the back door, and suddenly people from all over the world showed up to see what we were baking! Well, something like that, anyway. We have met people from all over,...

Continue reading



What went down at our Open House 2016

Everything I know about bread making I learned from Bread Bakers Guild of America (BBGA) members, so I have been excited to host my own open house since opening DeRego’s Bread on Main Street in Starkville, MS just over a year ago. Of course, many of my big plans needed to be scaled down as the date loomed. There are never enough hours in the day of a bread baker! On a typical Saturday, we sell everything we can bake at the Starkville Community Market and come back the shop finished for the day at 10:30, so our challenge was to figure out how to have enough on the shelves for all of the people we had invited to spend the...

Continue reading



Bakery Open House Saturday June 25

FOR IMMEDIATE RELEASE DeRego’s Bread in Starkville, MS To Participate in Annual Bakery Open House Sponsored by The Bread Bakers Guild of America June 2016, Sonoma, CA - DeRego’s Bread in Starkville, MS will be one of over 35 bakeries participating in The Bread Bakers Guild of America’s 6th Annual Bakery Open House on June 25.  Guild member bakeries in 23 US states will take part in the open house, which is part of The Guild’s 2016 event series, Bread Uprising. The Guild-Wide Bakery Open House was conceived as a way to bring communities to their bakeries, as well as to champion the cause for locally made bread.   “The more you learn about bread the more exciting it becomes...

Continue reading



Spring Subscription Wrap Up

THANK YOU to all of the subscribers of our first spring season, and for everyone else, here is just a quick recap of how it all went down. I am thrilled at how it all turned out, exceeding my expectations in almost every way, and I can only hope you all enjoyed it as much as I did. We sampled thirteen different breads this season: Multigrain Whole Wheat Roasted Potato Bread Semolina Bread with Toasted Sesame Seeds 5-Grain Bread Pain Au Levain Sunflower Seed with Rye Sourdough Rustic Type 85 Bâtard Kalamata Olive Levain Caramelized Onion Bread Whole Wheat with Toasted Oats Flax Seed Rye Pain Rustique French Country Levain with Herbs de Provence Some of these will soon become part...

Continue reading