Frequently asked questions

Every Monday at noon, we publish the week's menu along with that week's pickup days. Each pickup day stays open to order until shortly before it opens (24 hours ahead by default), so later days in the week stay open longer. We bake to order, and you pick up at Petal & Crumb on whichever days we're open that week.

The menu rotates from week to week so we can keep experimenting and follow what's in season. If something you love isn't there one week, it'll likely be back soon. The full menu page shows everything we make, including items not currently available.

There isn't one fixed deadline. Each pickup day closes for orders a set amount of time before it opens (24 hours ahead by default), so later days in the week stay open longer. Once a day's cutoff passes, we lock in its quantities and start prepping. We can't take last-minute orders because everything is made to order in small batches.

All orders are picked up at Petal & Crumb, 1 Milford St., Upton, MA 01568. They're a wonderful florist and boutique who graciously host us each week we bake.

Pickup days and hours vary from week to week. This week's days and hours are shown on the menu and at checkout, and you can always check Petal & Crumb's Facebook page for their latest hours.

Stop in any time during open hours on your selected pickup day. Tell them your name and they'll grab your order from behind the counter.

Yes, as long as it's before your pickup day's cutoff. Email us with your order number and we'll sort it out. Once that day's cutoff passes, we can't change or cancel because everything is already in motion.

Your order stays at Petal & Crumb through that week's pickup days. If you can't make your selected day, just stop in any other day we're open that week, during open hours, and we'll have it for you.

If something comes up entirely, email us. We'd rather know than have your order go to waste.

Right now, we're pickup-only at Petal & Crumb in Upton. We don't ship and we don't deliver. If you're not local, you could pick up a great gift for someone who is.

Sourdough is leavened naturally with wild yeast and lactic acid bacteria (a "starter" we feed and maintain). Most commercial bread uses commercial yeast and rises in a couple of hours. Our sourdough goes through a 36-hour slow cold ferment.

That long fermentation does three things: it develops deep, tangy flavor; it breaks down some of the gluten and phytic acid (making the bread easier to digest); and it gives the loaf its characteristic chewy crumb and crackly crust.

For most people, yes, though we should be careful: sourdough is not gluten-free and is not safe for people with celiac disease.

That said, the long fermentation breaks down some of the harder-to-digest proteins and starches, and reduces phytic acid (which can interfere with mineral absorption). Many people who feel uncomfortable after commercial bread find traditional sourdough easier on their stomach. If you're sensitive but not celiac, it's worth a try.

Stored properly (more on that below), our sourdough stays great for about 4 to 5 days at room temperature. The crust softens after a day or two, which is normal. The flavor actually deepens over the first few days.

For longer storage, slice the whole loaf and freeze. It thaws beautifully and toasts like fresh.

Cut-side down on the counter, or in a paper or cloth bread bag. Don't refrigerate it (the fridge stales bread fast) and don't seal it in plastic (the crust goes soggy).

If you won't eat it within 4 to 5 days, slice the whole loaf and freeze the slices in a zip bag. Pop them straight into the toaster from frozen.

For a whole loaf: 350°F oven for 8 to 10 minutes. The crust crisps right back up.

For slices: toaster, obviously, but also a hot dry pan for grilled cheese.

If the loaf has gotten dry, run the cut surface very briefly under cold water (yes, really) before putting it in the oven. The crust will steam and the inside softens up.

Your cookies are baked fresh for your pickup day and are best within 2 to 3 days at room temperature in a sealed container.

To get the just-baked feel back: 30 seconds in the microwave or 5 minutes in a 300°F oven. The chocolate goes melty again and that's the whole point.

Cookies also freeze well. Wrap individually, freeze, and reheat from frozen.

Yes. Microwave 15 to 20 seconds per bun, or 300°F oven for about 5 minutes. They're at peak when they're warm and the glaze is slightly melted.

Real ones, and as few of them as possible. Specifically:

• King Arthur unbleached flour for everything
• Real European-style butter for cookies and enriched doughs
• Organic dairy and eggs
• Single-origin chocolate (we taste-test brands constantly)
• Real vanilla, never artificial
• Local honey when sweetening with honey

No preservatives, no dough conditioners, no artificial flavors or colors. Ever.

No. Everything we make contains wheat. Our kitchen also handles wheat constantly, so we can't safely offer anything as gluten-free, even for the cookies. If you have celiac disease or a serious gluten intolerance, our products are not safe for you.

We'd rather be honest about this than pretend otherwise.

Most of our sourdough loaves are vegan: they're just flour, water, salt, and starter. The Roasted Garlic & Rosemary, Country Sourdough, Cranberry Walnut, and most other plain sourdoughs all qualify.

The cookies, cinnamon buns, and dinner rolls all contain butter, so they're not vegan or dairy-free. Every product page lists allergens clearly.

Our kitchen does handle nuts (we use them in some breads and cookies), so products are not certified nut-free. If you have a severe nut allergy, please be cautious. We can't guarantee no cross-contact, even on items that don't contain nuts as an ingredient.

Items containing nuts as an ingredient are clearly tagged on the menu.

Every product card on the shop page and full menulists allergens with colored tags. If you need more detail than that for any specific item, email us before you order and we'll give you exact ingredients.

Black Cat Baking Company is a micro-bakery operating out of a small home kitchen in Upton, MA. Every loaf is shaped by hand. Every cookie is scooped, weighed, and baked in small batches. Read more about the bakery here.

It's named after Nancy Bean, our 16-year-old black cat who's been quietly running the household since we adopted her from a local shelter. The full story is on the about page.

She is, for the record, an excellent kneader. We do not let her near the dough.

Yes, with notice. For larger orders (parties, weddings, office events, holidays) or custom requests, head to our bulk and special orders pageand tell us what you need. We'll get back to you within 48 hours.

The suggest a flavor form. We pick a few suggestions each season and actually try them. If yours becomes a hit, it might end up on the regular menu rotation.