FAQs & Pickup Information

Currently, Knackered House bagels and breads are sold as pre-orders, and will be fresh baked for you on the day of pick up.  Our bagel recipe is a two day process, so we do not currently hold daily inventory and only bake for pre-orders- currently Saturdays anytime after 9 am. Need a large quantity for a special event?  We'd love to bake for you - send us a message through our contact page!

We also sell our products at the Nacogdoches Farmers Market on select Saturdays - follow our social media pages to find out when we will next be there!
Instagram - Knackered House                   Facebook - Knackered House


Pick up:
All orders are ready to be picked up at the designated time specified on your ordering page.  You will receive a confirmation email which will disclose the location of where to pick up your order- we are located inside the loop in Nacogdoches, Texas, minutes from SFA's campus.  You will also receive a reminder email once your order has been baked and is ready for pick up.  Missing your email?  Make sure to check your spam folder!



Storage information: 
Bagels
Our bagels contain no preservatives and are a low moisture dough (which is what provides that amazing bagel "chew"), so for best storage, slice and freeze at the end of the day.  Wrap in foil and reheat in a 350 degree oven, or throw them right into the toaster - no need to thaw!  
They can also last a day or two at room temperature if transferred to a plastic bag, but toppings may soften and get sticky.

Bread

Heat before you eat

Even though your Knackered House sourdough bread may feel hard upon arrival it’s almost magical how well it returns to that “fresh-baked” status with a little time in the oven. Crispy, thick crust; soft, chewy crumb inside.

Starting with frozen bread? Let it defrost on the counter for 30 minutes, then follow these same directions.

Here’s how to make the magic happen:

1. Take the bread out of the bag and moisten with a QUICK rinse under the sink
2. Pre-heat your oven to 375 degrees
3. Throw half, whole, or part of the loaf on the oven rack naked
4. Leave it til it's hot the whole way through--about 15 minutes
5. Take time to smell the roses, or, better, the sensual aroma coming out of your oven
6. Eat your loaf

To slice or not to slice

We recommend you slice loaves as you go. It keeps the mother loaf solid which protects it from drying. If you get on a roll and slice the whole loaf--or more than your guests eat--store slices in a plastic bag at room temperature but keep the unsliced loaf in paper.

Short term loaf storage

Store your loaf in its paper bag out of reach of hungry partners and clever kids. Don't put it in the fridge, it'll wreak havoc on the texture. If your loaf is sliced, it's best to wrap it in a plastic bag so it doesn't dry out.

Freeze for longer life

If you don't plan on eating your bread right away, double bag the loaf--or part of it--in plastic and freeze. When you're ready to enjoy it remove the plastic bags and follow the heating steps above.