There is a simple online order form that makes it easy to enter items and quantities and let you see your total, any prepaid balance, and order history. You'll have to register first before submitting your first order, but all it takes is your email with no login/password to remember. Feel free give me your order as well in person, by calling (919)357-6034, texting me at that number, or by email to firstname.lastname@example.org. For milled flour and cracked grains, please check my full list under Grains and Flours and then place your order via the comment field of the application.
Here is the current list of pickup options:
The Carrboro market has an ATM on-site. I can also take pre-payments if you don't want to bother having to pay every week and my ordering application tracks and show your ordering history and either current balance or amount owed. Alternative Currencies: I hope to have some options in this category in the future.
I have shipped via USPS Priority Mail with some success, but may need to avoid shipping certain selections - especially in the humid season. Cost of priority mail is roughly $10-$20 anywhere in the continental US. Sorry, but I don't pay delivery costs with a minimum order anymore as the postal rates have increased too much to make that practical. You will get it next business day after shipping within roughly the Piedmont to Coastal region of NC and up to three days for some more out of the way places. See the USPS Map for more details. For Saturday delivery of baked goods in the Piedmont, the only problem is I'm still baking when the mail pickup comes on Friday so I won't have some things ready. I'm sure it won't be feasible to ship everything everywhere, but I'll make it up to you if we accidentally learn something doesn't work.
It is sad but true - real food spoils. If the humidity is high in your house, my baked goods are more likely to mold if left for several days in a bag or bread box at room temperature. For my breads I typically recommend just putting a piece of tinfoil on the cut end and leaving it at room-temperature outside of a bag. It will gradually dry, but I find this works great for 4-6 days. For items like scones, tortillas, and english muffins that don't have a crust on them like bread it is better to have them in a bag or container. If it will be more than a couple of days before you eat them, consider freezing them. Putting anything in the fridge is an option too, but it should be in a good bag/container since the fridge is a very low-humidity environment and the items will dry out and they also go stale faster in the fridge because it is the perfect staling temperature. If you store it in the freezer, let it thaw in the bag to re-absorb the moisture forced out of it. However individual items or slices stored in the freezer still thaw and toast up quite nicely. Let me know if you have any other storage tips.