Questions,
answered

No. Every bake is sold individually — order exactly what you want, when you want it. Your account keeps order history so reordering favorites takes two clicks.

Seventeen bakes across seven categories — sourdough loaves, Hokkaido milk bread, sourdough scones, filled bagels, ciabatta, soft buns and pretzel sticks. The menu rotates with what we’re proud of that week.

No minimums. Delivery is a flat $9.99 anywhere in California, free on orders $65+. Bakehouse pickup in El Monte is always free.

Because every order is baked to order overnight, orders lock at our nightly bake cutoff. Reach us before the cutoff on the day prior to delivery and we’ll refund in full.

Yes — gift cards from $50. Email hello@hour20bakery.com and we’ll set one up while gifting moves into the site.

California only — that’s on purpose. Past a certain distance quality slips, so we don’t go there. Most CA orders arrive next day. Check your ZIP on the delivery page.

Every loaf is baked to 100%, cooled, and flash-frozen at its peak within hours — then travels in insulated packaging through an unbroken cold chain. Reheat at home and it returns to the state it left the oven.

Over distance, “fresh, never frozen” usually means par-baked or day-old. We refuse to par-bake — crust color and flavor are built together in one full bake. A loaf frozen at its finished best and revived beats a loaf that was never finished.

The insulated box protects the bread for hours after drop-off. Get it into the freezer (or straight into the oven) when you’re back.

Every product page carries its own serve, store and reheat guide — sourdough wants 8–10 minutes at 375°F; milk bread prefers a gentle 325°F. From frozen, straight into the oven.

Frozen: weeks without losing character. Thawed: hearth loaves hold 3–4 days in a paper bag on the counter (never the fridge); filled bakes are best within 2 days.

Yes — that’s the whole point of long fermentation. Day-three toast is where a 20-hour loaf shows off.

Our rule: if a third-grader can’t read the label, we don’t bake with it. Flour, water, salt, levain — plus milk, eggs, butter and sugar where a loaf calls for them. French T65 for hearth loaves, premium Japanese flour for the soft ones.

Twenty hours and up of genuine cold fermentation on a live starter. Much supermarket “sourdough” never saw a real ferment — check its label for seed oils; then check ours.

Our kitchen handles wheat, dairy, egg, tree nuts and sesame — every product page lists its exact allergens, and trace contact is possible across the range.

The hearth sourdoughs (country, multigrain, turmeric-raisin) and the olive-oil ciabatta are vegan — flour, water, salt, levain, olive oil. Look for the Vegan chip on the menu.