The Unhinged Bakery
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The Unhinged Bakery

Wildly Fermented. Handcrafted Small Batches. Perfectly Unhinged.

Sourdough bread and feral cookies, baked at home in small batches. Order by Tuesday, pick up Saturday, and when it's gone, it's gone.

Order for Saturday See the lineup

How it works

Small kitchen, one bake day a week, a lineup that changes monthly. That's the whole system.

1

Order by Tuesday night

Christy's on a Monday-to-Friday side quest, so the starter needs four days. Orders in by Tuesday night bake that Saturday.

2

Christy bakes Saturday

Every loaf is mixed, shaped and baked by hand. No shortcuts, some moonlight.

3

Meet up nearby

Pickup is a meetup in or around Village Walk, Wellington. Christy texts you the spot and the time. Farther out, delivery is possible for a fee that depends on the distance.

Meet the baker

I grew up in an Italian family where bread was always part of the table. After becoming a mom, I started looking for ways to make the foods I love feel a little better for my family, and sourdough became part of that journey.

Between working full time, raising a wonderfully feral little boy, and trying to make time for the things I love, life is usually a little chaotic. We embrace it.

When we're not baking together, we're outside hunting for lizards, curled up making up stories, or escaping into fantasy books and fairy tales.

The Unhinged Bakery is my little piece of that world: handmade bread, whimsical treats, family, imagination, and a little bit of beautiful chaos.

The starter's name is Doughby. He has opinions.

Follow the chaos on Instagram

Four shaped sourdough loaves tied with twine on a wooden board
Loaves for the table
A golden rustic round sourdough loaf held up outdoors
Rustic round, fresh from the oven
The open, airy crumb of a cut sourdough loaf
The crumb
Rosemary and garlic sourdough loaf on a board with fresh rosemary and a head of garlic
Everything and plain sourdough bagels cooling on a rack
A dark chocolate sourdough loaf on parchment
A Brookie, half brownie and half chocolate chip cookie
Gnome Latte Chip cookies, naturally green from pandan
A box of assorted sourdough cookies

Questions people ask the starter

How do I order?
Use the order button, pick a Saturday, and text the order to Christy. When ordering is closed, that button becomes the waitlist, and you'll hear first when it reopens.
How much notice do you need?
Four days. Order by Tuesday night for that Saturday. Need a different day? Ask in the notes and Doughby will consider it.
Where do I pick up?
We meet up in or around Village Walk, Wellington. The exact spot and time come by text once your order is confirmed. Outside the area, delivery is possible for a fee based on distance; ask when you order.
How should I store sourdough?
Cut side down on the board for a day or two, then a bread bag, or slice it and freeze. Toast from frozen. Never the fridge.
Allergens?
Everything is baked in a home kitchen that handles wheat, dairy, eggs and nuts. Ingredients are listed on every label. If you have a serious allergy, ask before ordering.
Can I order for a party or an event?
Yes, with notice. Text Christy the date, the headcount and your chaos.
Do you ship?
Not right now. Local pickup only.

Custom orders? Say less.

Bring me your chaos and I'll consult the starter to see if it permits such behavior.

Text Christy your chaos

Your order

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