Gluten Free Sourdough loaves are back! After my original starter met its untimely demise, GF went on hold for a bit. I’m finally feeling confident in my starter again. Like my original starter, this one is fed a combination of Teff and Brown Rice Flours. Combined with Psyllium Husk, Potato Starch, Oat Flour, Bob's Red Mill Gluten Free All Purpose Flour, Buckwheat Flour, and more Brown Rice Flour, these nearly two pound loaves yield a nutty loaf that is still a bit dense but improving. Sweetened with a bit of maple syrup, the loaf has a surprising crum which holds up well for sandwiches and toast. Completely vegan and GF. They are mixed, shaped and baked with due diligence. Each loaf is shaped into it's parchment paper, and remains in that parchment throughout fermentation and baking, until it is delivered to you. However, they are not recommended for people with severe Celiac Disease, because they are made in a kitchen that contains gluten. Tested extensively, people with gluten intolerance reacted very positively. My GF friends have access to Sourdough again!

Welcome to Guerilla Kitchen and Bakery

Guerilla Kitchen and Bakery began as a whimsical way to share photos of the food and joy that happened in our kitchen online. That included lots of google eye photos, and my journey into Sourdough Breads and Baked Goods. As time went on, I became confident enough in my bread to share it with others. After testing my market, I'm very excited to be offering freshly baked sourdough (including a Gluten Free Option!) to the Bellingham, WA community and beyond. Our model is simple. Either we deliver bread directly to your home or work, or you visit us at one of our pop-ups. Check out our schedule for more details. Venmo link if you need it :) <a href="https://venmo.com/u/Jennifer-Karnecki" rel="noopener noreferrer" target="_blank">https://venmo.com/u/Jennifer-Karnecki</a>

Gluten Free Sourdough

Bringing a unique twist to a classic favorite, our Kalamata Olive Sourdough Bread is a delectable marriage of tangy sourdough and rich, briny Kalamata olives. Dandelion Organic olives are imported directly from Greece and infused with mountain oregano and orange oil. When added to sourdough, the combination delivers a distinct Mediterranean flair. Handcrafted with love, this bread embodies collaboration, a pursuit for the exceptional, and friendship.

Kalamata Olive Sourdough Bread

My Sourdough Caraway Rye is a throwback to my childhood in New Britain, CT. It was a vibrantly ethnic city, with specialty shops and bakeries in every neighborhood. Each Sunday we would stop at Cousins' Bakery for a loaf of their Sourdough Rye. It had a crispy exterior and light, chewy interior. Dad would order it sliced, and we'd each get a piece as soon as we got back in the car. Cousins' Bakery closed decades ago, and I spent years trying to duplicate the rye bread of my childhood. Happily, I have succeeded, and I am excited to bring this lovely, light rye to the PNW! Complete with a crispy exterior and chewy crumb, studded with fragrant caraway, these loaves are baked in standard loaf pans. A slow, 18 hour ferment infuses them with rich rye overtones. The perfect bread for a Rueben, or simply to enjoy with butter.

Sourdough Caraway Rye

Our Focaccia starts with the same dough we use for our Pizza Crust. Enriched with Olive Oil, it yields a crispy, chewy crumb. Topped with more Olive Oil, Rosemary and Himalayan Pink Salt and baked in a 8" Square or a 9" x 13" rectangular pan. Our Focaccia offers beautiful lift with a crunchy exterior and soft interior. A truly decadent bread. Also available without Rosemary.

Sourdough Focaccia

Sourdough like you’ve never experienced it before! Cocoa Powder enriched dough, swirled with chocolate chunks and cranberries. Very slightly sweetened, with a distinctive tang. Slow fermented as always, and infused with love.

Double Chocolate Sourdough

This isn't your traditional sourdough loaf! Open baked with a combination of whole wheat and bread flours, this traditional, two pound loaf has a softer crust and crumb that is ideal for sandwiches. The Whole Wheat and Molasses combine to yield a naturally sweet, delicious bread. Perfect for school or work lunches, or to enjoy with butter and jam in the morning.

Sourdough Whole Wheat & Molasses

"The Jimmy" is named after the founder of my Sourdough Starter, Jim Page. He perfected it throughout his lifetime, and my starter dates back to the early 1970's, thanks to Jim. He was a traditionalist and loved a Basic Sourdough Loaf. This loaf honors him. Slow-fermented and hand-crafted, with a perfect golden crust and a moist, chewy interior. Made with love, with a traditional sourdough tang.

The Jimmy - Basic Sourdough Bread

Experience the magic of crafting your pizza with Guerilla Kitchen &amp; Bakery's fresh, handmade Pizza Dough. This premium dough is enriched with Olive Oil, promising a delightful base for your favorite toppings. Get ready for an impeccable crispy, chewy crust, setting the foundation for a delightful pizza experience at home. This dough handles differently that traditional pizza dough, but is very easy to handle. I include instructions with each order. Sold unbaked in one pound bags. Pics depict my finished pizzas, baked on a pizza stone. Trust me - they were delicious! Must be kept refrigerated or frozen until ready to use.

Sourdough Pizza Dough

Our Artisanal Rosemary Sourdough Bread is slow-fermented and hand-crafted, with a perfect golden crust and a moist, chewy interior. This classic "Classic" combination perfectly balances the tang of real sourdough with an aromatic rosemary kick. Swirled with Himalayan Pink Salt and Mixed Peppercorns, each loaf is characterized by the tangy flavor associated with Sourdough.

The Classic - Rosemary Sourdough Bread

Thin, chewy, slightly spicy cookies laced with lots of Molasses and Ginger. Delicious and warming.

Ginger Molasses Cookies with Whole Wheat & Sourdough

Experience the pleasant fiery kick of jalapenos balanced with a custom cheese blend in our Jalapeno Cheese Sourdough. Freshly baked, this artisanal bread is a combination of traditional tang, creamy rich cheese and fiery jalapenos. Characterized by bold, savory flavors, experience "The Goddess". Imagine Avocado Toast on Jalapeno Cheese Bread!!!

The Goddess - Jalapeno Cheese Sourdough Bread

Black and White Sesame seeds swirled beautifully into honey infused sourdough, that is then shaped and rolled with more Sesame. Slow-fermented and hand-crafted, with a perfect golden crust and a moist, chewy interior. Made with love, with a traditional sourdough tang.

Sourdough Sesame Bread

Sweet Cheeks Cookies is a local home food artisan specializing in beautifully decorated sugar cookies. With a creative touch and a sprinkle of inspiration, Sweet Cheeks Cookies pours love and sugar into every batch. Although currently closed for custom orders, Sweet Cheeks recently shared their excitement for what's to come with the cryptic message, "It's been a long time coming." Inspired by the talented @thehayleycakes, Sweet Cheeks Cookies offers a unique selection of cookies that reflect the themes of Taylor Swift albums like "speak now," "1989," "reputation," and "folklore." Don't miss the chance to enjoy their delectable creations while also treating yourself to some permanent jewelry, coffee, and $20 spray tans. Plus, they're offering FREE cookies at their upcoming event!

Guerilla Kitchen and Bakery began as a whimsical way to share photos of the food and joy that happened in our kitchen online. That included lots of google eye photos, and my journey into Sourdough Breads and Baked Goods. As time went on, I became confident enough in my bread to share it with others. After testing my market, I'm very excited to be offering freshly baked sourdough (including a Gluten Free Option!) to the Bellingham, WA community and beyond.Our model is simple. Either we deliver bread directly to your home or work, or you visit us at one of our pop-ups every Saturday. Currently we're in the Container Village in Bellingham on Saturday between 3:00 and 5:00. But check out our schedule for more details.

Guerilla Kitchen & Bakery | Bellingham, WA

The calendar below outlines my general availability and is reference only. More accurate availability is provided when submitting a request or at checkout.

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Happy Wednesday Guerilla Kitchen Family and Friends.&nbsp;&nbsp;This will be a quick newsletter, with a few schedule reminders, a rant about rye, and what Sourdough to look forward to this Saturday at Ponderosa Beer &amp; Books 😊 I will be very brief on schedule, because I’m pretty sure you’ve all got this: No deliveries on 5/20 or 5/27, and I will not be at Ponderosa on 5/24.&nbsp;&nbsp;Memorial Day weekend and I’m flying back to Bellingham 😊 I will be at Ponderosa this Saturday, 5/17, and again on 5/31.&nbsp;&nbsp;Deliveries resume on 6/3.&nbsp;&nbsp; Which means if you need Sourdough between today and the 31st, please come by Ponderosa (1225 Roeder Avenue in Bellingham) this Saturday.&nbsp;&nbsp;I’ll be there between 3:00 and 5:00 - leaving promptly at 5:00 because I’m catching an 11:00 flight out of SeaTac that night.&nbsp;&nbsp;Planning to bring plain Sourdough, Rosemary, Caraway Rye, Double Chocolate and Focaccias, of course.&nbsp;&nbsp;No cookies this week, but all things Rhubarb.&nbsp;&nbsp;&nbsp;Sourdough Rhubarb Coffee Cake and Vegan, GF Oatmeal Rhubarb Bars.&nbsp;&nbsp;I’m sorry if you’re not a rhubarb lover!&nbsp;&nbsp;I’ll have cookies again on the 31st.&nbsp;&nbsp; If you want anything beyond what I’ve mentioned above, please place an order online no later than tomorrow (THURSDAY by 10:00 a.m.) On to my rant, because I’ve somehow covered everything else already 🤣 Rye seems to be the quiet, introverted flour child that only finds its wild side in the right circumstances.&nbsp;&nbsp;I build a custom rye starter from my sourdough mother every time I build rye.&nbsp;&nbsp;That starter loves an 18 hour ferment, long and slow, growing and building depth of flavor.&nbsp;&nbsp;When I finally add my flour, water, molasses and salt, it’s bubbling and merry.&nbsp;&nbsp; But it isn’t until I add those flours that the starter really goes wild; the yeasts and bacteria suddenly feeding madly, creating quick lift with wild abandon.&nbsp;&nbsp;They love the addition of Molasses, and that only makes them wilder.&nbsp;&nbsp; I had the most absolute failure of my bread career this week.&nbsp;&nbsp;Because the yeasts in my crazy rye dough were so happy they consumed all the sugars within a few hours and left the dough a flat, sticky mess with absolutely no tension.&nbsp;&nbsp;It was a lesson learned.&nbsp;&nbsp; I love my crazy wild rye flour child, but feel she needs to be tempered with a touch of whole wheat during the warmer months.&nbsp;&nbsp;Whole Wheat is like the calm, steady friend that is always there for you.&nbsp;&nbsp;So crazy wild child and calm steady friend are going become besties until things cool off again.&nbsp;&nbsp;I baked two loaves today and love them.&nbsp;&nbsp; &lt;/rant&gt; I hope to see you all Saturday!&nbsp;&nbsp;Hugs 😊 To place an order, send me a message or order and pay online.&nbsp;&nbsp;https://www.guerillakitchenandbakery.com Cash, Venmo, PayPal or Zelle.&nbsp;&nbsp;Thank you 😊

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Freshly Baked Sourdough Bread and Baked Goods, delivered to your home or work.  Or visit one of our pop-ups.

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