Can I order Chicky's online?
Not yet! I am a one-woman show. I bake what I can, and I sell until I'm sold out or until the market ends — whichever comes first. Sellout can happen at a different time every market; however, I recommend getting to my table early to guarantee that you'll have the best selection from the menu. Typically scones sell out first; cookies are quick to follow. I hope this helps, and I can't wait to see you at my next event!
Do you have a storefront?
Nope! I'm a certified home baker in Binghamton, NY and I produce all of my goods in my home. I currently sell my products at farmers markets.
What determines your prices?
The biggest factor is LABOR. Everything at Chicky’s is made by hand, from scratch, in small batches, by yours truly. There’s a LOT that goes into each cookie or loaf - typically days of work. Additionally, I use high-quality, often organic and locally sourced ingredients. And unfortunately, home bakers like me do not have the ability to create accounts with most of the wholesale distributors the way commercial businesses do; this makes our costs of doing business even higher. This along with packaging, appliances, maintenance, accounting, gas, market fees, software subscriptions, credit card processing fees, web design, marketing, and many more, all adds up. I can truly go on and on, but this is the much boiled-down version of small-business ownership. I price things fairly while paying myself a livable wage and honoring the real cost of artisan, small-batch sourdough goods made with organic and locally-sourced ingredients.
What is sourdough discard?
Sourdough discard is what is leftover from feeding my sourdough starter, which is a living culture of fermented flour and water that is used in place of commercial yeast in my loaves. Every time you feed a starter, you have to discard some. You can either throw it out (hence, discard) or use it. I choose to use it. Discard isn't the cutest word, but that's what it's called. I add it to all my baked goods and granola for depth of flavor and improved digestibility. I truly hate wasting food, so if there's a use for something, I'll make it work!
Where can I buy Chicky's products?
You can find Chicky's products in person during a market I'm vending at. Check out my schedule!
Another way to get your hands on some special Chicky's products is to order through Dinner Mamas. Every month there's a new menu featuring delicious meals and sourdough baked goods for you to enjoy. You can buy meals for yourself, for a friend, for a new mom, for a family in need...the list goes on. I can tell you from personal experience that having these extremely hearty, generous, delicious, and nourishing meals in the fridge is such a gamechanger. Stay tuned for the monthly menu drop and get on it!!!
Do you have anything gluten-free?
I do not currently make gluten-free baked goods, as I incorporate my sourdough starter (made from wheat) into everything I make - except my jam, which is made in large batches every few months and features a seasonal product, either local or organic (both if we're lucky). Additionally, I do not feel comfortable marketing any item as gluten-free, as I do not have a separate processing facility for producing gluten-free products. There are plenty of amazing gluten-free options in the area - they can take care of you much better than I can!
Do you take custom orders?
Sometimes! Contact me, and I'll let you know if I can get the job done. If I can't, I can always recommend other local bakers in the area. There are so many amazing, talented people in the area that can support you to make your dreams come true! Maybe I'm one of them. Just ask. ◡̈
How should I store my loaf of Chicky's sourdough?
Store your bread in a Ziploc bag in a cool, dry place - preferably away from any appliances or high-powered lights or electronics. No need to refrigerate - that will only make your loaf expire faster. To refresh days-old bread, pop it in the toaster oven for a hot minute.
More info can be found in this very thorough article by the king, Maurizio Leo.
Why can't I find that delicious thing I bought at your stand a few weeks ago?
I rotate my menu constantly. I love thinking of new menu items, and I'm always baking new things. Since I bake in small batches, I constantly have the opportunity to try something new. If you liked one thing, I promise - you'll like something else I make, too. Try something new...you might stumble across your new favorite Chicky's item!
Do Chicky's products store well?
Omg, yes! Big time. Thanks to that sourdough magic, my products freeze exceptionally well. Wrap in aluminum, store in a Ziploc, and freeze away, my friend.
Do you ship?
TLDR; no. There are a lot of legalities that go into shipping. Also, it's a pain. Also, it's expensive AF. Also, I just want you to be able to have the FRESHEST goods. That being said, just reach out to me with any further, more specific inquiries. I am always willing to dive into the nitty-gritty!
WTF is 86% extraction flour?
% extraction refers to the percentage of the wheat berry that’s retained during the grain-milling process. For example, the white flour I use for my white loaves and focaccia is around 65% extraction — meaning only 65% of the grain makes it into the flour. Whole wheat is 100% extraction — the entire wheat berry, bran and all, is milled and bagged. That’s why whole wheat flour has a darker color and a heartier flavor than white flour. TLDR; The higher the extraction, the more natural fiber, nutrients, and depth of flavor that flour has.
For my wheat loaves, I use an 86% extraction flour from Maine Grains - not quite white, not quite whole wheat. This flour is SPECIAL. It’s stone-milled and lightly sifted to keep the flavorful germ and natural oils intact. It bakes into bread with a creamy-colored crumb, subtle buttery notes, and a custardy, light, fluffy texture. It performs like an all-purpose flour, but has way more flavor and nutrition thanks to that higher extraction.
So what does that mean for your slice of Chicky’s “wheat” sourdough? A loaf that’s super nutty, rich, and full of character. She’s my favorite loaf for a reason. Check out the WHY SOURDOUGH tab for more information.
I love cheesy bread! Why don't you sell it?
There are so many delicious things I’d love to sell; however, as a registered home processor, I’m not permitted to bake certain items - we’ve got parameters we need to stick to. Rest assured, I’ll always create tasty, delectable goods that adhere to the guidelines! But yeah…jalapeño cheddar sourdough is off the table. Sorry, folks!
Where do you source your flour from?
Currently I purchase the majority of my flour from Maine Grains. I source the remainder of my flours from Central Milling, King Arthur, and Farmer Ground Flour.
Can you tell me more about your choice of ingredients?
I use local, free-range eggs; grass-fed butter; chef-quality chocolate; organic + local products whenever possible; and specialty spices to create my baked goods. My flour is organic and/or farmed following organic practices. This, along with my sourdough finishing touch, makes Chicky's products extra special.
Why aren’t your breads labeled “organic” if you use organic ingredients?
Great question. Let's dive in:
Some of the ingredients I use — like flour, butter, and produce — come from farms and mills that follow organic or regenerative practices but haven’t gone through the official USDA certification process. That certification can be very expensive and time-consuming; this creates a significant burden for small farms and producers. So while their ingredients are grown or made without synthetic chemicals or additives, they simply can’t legally call them “organic” without that certification. Kind of like how Goldie + Kurt are together 4evr, but not legally married.
The same rule applies to me: even though I often use organic ingredients, I’m not a certified organic processor — so I can’t label my breads or cookies as “organic.” 🙄 Red tape, am I right? 🙄
But you know my policy here at Chicky's: I prioritize high-quality, responsibly sourced ingredients — many from small farms that share the same values (and flavor standards!) as I do. #supportsmallbusiness 💛
So, why sourdough? Is it really "better" for you? I mean. It's bread. How can it be healthy for me?
Here’s the deal — not all bread is created equal. Let’s get into the science:
Sourdough starter — a living culture that makes sourdough bread rise — takes the place of commercial yeast in sourdough bread-making. During sourdough bread's long, natural fermentation process, the wild yeasts and lactic acid bacteria in the starter work their magic on the flour in the dough by breaking down phytic acid, a compound in the wheat bran that binds to minerals like iron, zinc, and magnesium. By reducing that phytic acid, fermentation “unlocks” those minerals and nutrients, making them bioavailable. In most commercially-produced breads, this process never happens. The fermentation process also partially breaks down gluten and complex starches, which can make sourdough easier to digest. That’s why people with mild gluten sensitivities can often enjoy sourdough without the discomfort that comes from eating commercially-risen breads. So between the organic flours I use and the slow fermentation of my breads, every slice of Chicky’s sourdough isn’t just rich in flavor — it’s literally more nourishing, wholesome, and nutritious than your average loaf. That's why I always say...Chicky's sourdough products taste naughty, but digest nice.
How can I learn more and stay updated on your business?
The best things you can do would be...
✷ Check the website! I keep this baby up to DATE.
✷ Follow me on Instagram and Facebook. I know, social media is annoying, BUT, it's the fastest way for me to get information out in the moment.
✷ Sign up for my NEWSLETTER! I send a great newsletter, Breadcrumbs, every month. It's cute, it's fun, and it gets delivered straight to your inbox. Go to the LET'S BE PENPALS section on the bottom of any page on my website and enter your email to sign up.