Daily Lechem bakes naturally fermented sourdough in small weekly batches for local pickup.
Fresh loaves are released first each weekend. To preserve quality and reduce waste, remaining loaves may be frozen at peak freshness and offered during the week while supplies last.
Orders stay open continuously, and inventory is updated throughout the week as loaves are sold, frozen, or removed from availability.
Unsold loaves are pulled from retail inventory by Wednesday evening and redirected for community food use through Café Soleil.
Every order is packaged, labeled, and prepared for pickup under the customer’s name. Frozen loaves should be transferred to the freezer promptly after pickup and thawed before serving.