A home micro bakery · Temple, Texas

Tiny Epic Things

Bakery

Two little boys, one stubborn sourdough starter, and a two-day bake.

A round sourdough loaf with a dark, blistered crust split open along one long score, resting on linen.

Order: Any day, any time
We confirm & bake: About 2 days
Delivered: To your door

The Bread

Naturally leavened, and nothing about it is rushed.

One starter for every loaf. A long, cold overnight ferment, then baked off one at a time in a cast-iron pot the morning it goes out. No commercial yeast, no dough conditioners, and no shortcuts we'd be embarrassed to explain to the boys.

We bake what one oven can honestly turn out in one morning. When something sells out for the week, it sells out — we'd rather run short than bake anything we're not proud of.

How It Works

Order today. Warm bread at your door.

There's no checkout and no card details taken, because there are three of us and one oven. You send us what you'd like, we write it on the whiteboard on the fridge.

Send your order whenever

Pick your loaves below and hit send — the order lands with us straight away, day or night. We reply to confirm, usually within a few hours, and tell you exactly when your dough gets mixed, how long it ferments, and when it goes in the oven.

Two days, three if we're slammed

Your dough gets mixed the day we confirm and ferments cold overnight. The next morning it's shaped, scored, and baked one at a time in a cast-iron pot. Every loaf is started after you order it, which is the whole reason it takes two days.

We bring it to you, still warm

The three of us drive it over — the boys consider this the best part of the job. Pay at the door by card, cash or Venmo; we can also send a card link if that's easier. Nothing is charged when you order. Free delivery in Temple and Belton on two loaves or more.

Three paper-wrapped loaves in a wire basket, ready to go out for delivery in late afternoon light, next to a pair of small rubber boots.

Our Story

A very small operation, run mostly at kid height.

There's a jar of starter on our windowsill that is older than my youngest son. Feeding it was my job for about a week before it became a two-boy job, and after that came the shaping, and then the naming of loaves, and then some very strong opinions about scoring patterns.

We bake to order, in our home kitchen, in a regular oven, a few loaves at a time. My oldest weighs flour to the gram and takes the whole thing extremely seriously. My youngest is in charge of morale, quality-control tasting, and getting flour onto surfaces that did not need flour.

We can only make so much — so every loaf is baked to order and goes out the same day it leaves the oven.

That's the entire business. Small things, done about as well as we know how. Which, if you ask the boys, makes them epic.

Overhead view of two pairs of small children's hands pressing into a round of dough on a floured wooden counter, with an adult's hands guiding the edge. — Shaping day. Four small hands, one round of dough, and a great deal of flour where flour should not be.

A glass jar of bubbling sourdough starter on a sunlit kitchen windowsill, with a rubber band marking how far it has risen. — The starter, mid-rise, with the rubber band that settles arguments about whether it's ready.

Order

Build your order.

Add your loaves, tell us where you are, and send it over. We'll text back to confirm your bake time. Nothing is charged here — you pay when we hand it over. One loaf is a perfectly good order. Allergy or a dietary preference? Say so in the notes and we'll work around it where we can.

No loaves added yet. Pick something from the bread above, or use the list below.

Total due at delivery: $0

Quick add

What's on every label

Texas asks us to show you all of this before you order, not just after the bread is in your hands. So here it is.

Baked by: Tiny Epic Things Bakery
Temple, Texas
What it is: Each loaf is labelled with its own name — the same names listed above.
Allergens in every loaf: Wheat. Every loaf we bake contains wheat.
Also handled in our kitchen: Milk, eggs, tree nuts, peanuts, soy and sesame. We can't promise separation, so tell us about an allergy before you order.

THIS PRODUCT WAS PRODUCED IN A PRIVATE RESIDENCE THAT IS NOT SUBJECT TO GOVERNMENTAL LICENSING OR INSPECTION.

Questions

The things people ask us.

Is this a licensed bakery?

No, and in Texas it isn't required to be. We bake under the Texas Cottage Food Law (Health & Safety Code Ch. 437), which lets home bakers sell directly to customers with no license, no permit, no fee, and no kitchen inspection. As of September 2025, local health departments can't require those either.

THIS PRODUCT WAS PRODUCED IN A PRIVATE RESIDENCE THAT IS NOT SUBJECT TO GOVERNMENTAL LICENSING OR INSPECTION.

State law requires that exact sentence on every label, word for word — you'll find it on every bag we hand you. What the law does ask of us is a state-accredited food handler's certificate and clear allergen disclosure on everything we sell.

We're glad to walk you through how we handle cleanliness, storage, and labeling. Just ask.

What about allergies?

Every loaf contains wheat. The jalapeño cheddar contains milk, and the sweet loaves contain sugar and dried fruit. Allergens are printed on every label, as Texas law requires.

Our kitchen is not allergen-free. Tree nuts, peanuts, milk, eggs, soy, and sesame are all in regular use on the same counters and in the same oven, and we can't promise there's no cross-contact. If you have a serious allergy, please don't take the risk with us.

How do I keep it fresh?

Leave it out, cut side down on the counter or in its paper bag, for two or three days. Skip the plastic bag — it traps steam and softens the crust you paid for.

To bring a day-old loaf back: run the crust briefly under the tap, then 10 minutes in a 400°F oven. It comes out shockingly close to fresh. Anything you won't eat by day three, slice first and freeze — then toast straight from frozen.

Do you deliver or ship?

No shipping, and not by choice alone — Texas cottage food law was rewritten in September 2025 and mail order was struck out of it entirely. Cottage food can't cross state lines either. Every loaf has to be handed over in person, which suits us: a loaf's best hours are its first ones and the post office doesn't respect that.

So we drive it to you instead. Two loaves or more and delivery is free in Temple and Belton; a single loaf is $5, same as Harker Heights and Killeen, which is really just the gas. Order one loaf if that's what you want — plenty of people start with one. If you're just outside those lines, ask anyway; two small boys make us sympathetic to complicated logistics.

Can I order for a party or a holiday?

Yes, and we love this — but please give us at least a week's notice so we can plan the ferment and the oven around it. Big holiday weeks fill up early.

For anything over six loaves, send us a note before you place the order and we'll confirm we can fit it.

Do the boys actually help, or is that just marketing?

They actually help, with exactly the enthusiasm and precision you'd expect from two small boys.

One weighs the flour and keeps the notebook. The other is on scoring practice, tasting, and morale. The mini loaves in The Boys' Pick are entirely theirs — shaped, scored, and named by them, which is why no two are the same shape and why one is occasionally a bit flat. We think that's the best thing about them.