FAQs

As a fast-paced small business, we don’t always have time to pick up the phone. Instead, we’ve collected a number of frequently asked questions, in hopes of providing you with immediate assistance. For any questions that are not answered below, please feel free to email us at laura@moxiebreadco.com.

— General Information

What are your business hours and available times to pick up online orders?

Louisville: 7am - 4pm, Daily
North Boulder: 9am - 4pm, Monday - Friday; 9am - 3pm, Saturday & Sunday
Lyons: 7am - 4pm, Daily

Online store pick-up times vary depending on items purchased. Baked goods, flour, pantry and made-to-order items (such as sandwiches and salads) can be picked up 30-60 minutes after your order has been submitted.

Do you offer seating at your locations?

At Moxie Bread Co. in Louisville, we have plenty of backyard seating throughout the year, but are unable to provide indoor seating. At the Feed + Seed in Boulder, we have a small number of outdoor tables. Moxie Mercantile in Lyons is the only location where we are currently able to offer both indoor and outdoor seating.

Do you offer gift cards for purchase?

Yes! Click here to order an e-gift card, which can be used in-person at all Moxie locations, as well as for online / pick-up orders. Their value never expires, so feel free to give generously to friends and family.

How do I place a special order for your baked goods?

We accept special orders by phone call or email. (Reach out at 720.420.9616 or info@moxiebreadco.com.) Depending on the size of your order, we typically require a 72-hour lead time. To place small orders for same-day pick-up, please use the “Order Online” option in the navigation bar.

— Flour & Baking

I purchased a sourdough starter from Moxie, what happens now?

We put together this handy guide to caring for your starter and baking your first loaves of bread. We also love this Food52 video guide to maintaining a sourdough starter with expert baker Sarah Owens.

Does whole wheat flour work the same as white flour?

Whole wheat flour absorbs more water and adds more heft. To try baking with whole wheat, start by replacing 50% of the white flour in a recipe and see how it reacts. From there, you can experiment with adding a higher percentage of whole wheat flour, once you are comfortable.

I'm starting to bake bread at home. What resources are best to help with beginner baking?

Some books that we like are Tartine Bread by Chad Robertson, Tassajara Bread by Edward Espe Brown and Heirloom by Sarah Owens.

Why do I not have gluten reactions when I consume your bread and pastries?

We believe that older wheat varieties grown in organic farm systems, as well as properly fermented grains, are easier to digest. For more information about our process and practices, click here.

— Additional Questions

I'd like to be a part of the Moxie team, how do I apply?

Please send a cover letter and resume to info@moxiebreadco.com.

I'd like to request a donation to support my local business/program. Who do I reach out to for this request?

Please submit your inquiry to laura@moxiebreadco.com.

I'd love to attend a bread baking class. When do you offer them and how will I know when they become available?

We currently do not have scheduled bread classes. When classes resume, we will share that information in our email newsletter and post updates on our Instagram account.