Straight answers, including the unfinished parts.

Not yet. The order flow shows how a bake week will work — pick a Thursday or Saturday, choose loaves, then pickup or delivery — but it does not charge a card or save the order. We will say so plainly when checkout is actually open.

They are the prices we expect to charge: about $12–$14 a loaf, depending on the flour and the mix-ins. Until payments are connected, treat every total as a preview, not a bill.

Three steps, once the tools are live: create an account, add a payment method, and choose pickup or delivery. A subscription is one or two loaves on a repeating bake week, not a custom order every time. You can still preview the plans now.

That is the plan. The account page will have a way to pause a week or stop the subscription. Those controls are visible as a shell today and do not change anything, because accounts are not connected yet.

Flour, water, salt, and a starter. Honey, oats, seeds, rosemary, olive oil, or cocoa only when they belong in that loaf. We do not add commercial yeast. If you have an allergy, write to us before you count on a loaf — the ingredient line on each bread is the one to trust.

Not as a default. A whole loaf keeps longer. If you want a loaf cut for toast, ask in the order note once ordering is real, and we will say whether that bake can spare the time.

Leave it cut-side down on a board for a day or two, or slice and freeze what you will not finish. The crust softens in a plastic bag. A quick toast brings it back.

The first area is the northern Front Range: Boulder, Longmont, Fort Collins, Denver, and towns between them. Colorado Springs is not on the first route. Exact pickup corners are not published yet — the order form lists planned areas, not street addresses. Nothing is scheduled today.

No storefront yet. Sourdough in the Rockies is an online bakery. When there is a porch, a farmer's market, or a standing pickup, it will be written here with a real address.