Stone-deck loaves and regional delicacies leave our ovens daily.
Naturally fermented hearth sourdoughs, hand-crimped morning fruit pies, and raw-milk Pennsylvania cheeses arrive daily at our Burgettstown counter for same-day counter reserve.
Natural fermentation on stone hearth decks.
Thirty-hour levain starters and Pennsylvania stone-ground flour. No commercial dough conditioners or fast yeast.
Thirty-Hour Country Sourdough & Caraway Rye
Every loaf begins with our live mother levain nurtured in Burgettstown. We blend organic unbleached bread flour with Pennsylvania-milled dark rye flour, hydrate to seventy-eight percent, and give the dough thirty hours of cool fermentation before turning it onto five-hundred-degree refractory stone decks.
- Crust Profile Dark, blistered, caraway-crusted
- Crumb Structure Open, custard-soft, aerated
- Counter Shelf Life 4 days in paper / 7 days toasted
- Order Basis 1 loaf minimum / same-day reserve
Commercial grocery bread relies on monoglycerides and industrial enzymes to force loaves out in two hours. That shortcuts the digestion process and creates an insipid texture that goes stale before the third day. We refuse to speed up the mix. When a cold morning slows proofing by forty minutes, the oven start waits for the dough.
Baking schedules are directed by Maria Ivanova in person. Batches of flour are measured by weight down to the single gram on balance scales, scored with straight razor blades, and slipped onto the deck with beechwood peels. Loaves are picked up while the crust is still settling.
Butter pastries and hand-crimped fruit pies.
Pennsylvania orchard fruit cooked down in copper kettles. Real cultured cream butter and zero canned pie gel.
Orchard Fruit Fillings & Cold-Rolled Butter Crusts
Our pie crust relies on seventy-two layers of chilled European-style churned butter folded into pastry flour. We do not use vegetable shortening, palm oils, or corn syrup thickeners. Apples come directly from Washington County orchards within forty miles, macerated with raw sugar, freshly grated nutmeg, and cider vinegar.
Whole nine-inch deep-dish pies run fifteen dollars. Individual hand pies and butter turnovers sit at eight dollars and fifty cents. Because each crust is hand-crimped and oven-baked in small runs, daily quantities are limited to twenty-four whole pies and forty-eight pastries. Once the cooling racks empty by early afternoon, that is the end of the day’s bake.
| Pastry / Bake | Key Ingredients | Unit Size | Confirmed Price |
|---|---|---|---|
| Washington County Apple Pie | Winesap apples, churned butter, raw cane sugar | 9-inch whole pie | 15.00 USD |
| Montmorency Sour Cherry Pie | Pennsylvania cherries, butter pastry crust | 9-inch whole pie | 15.00 USD |
| Buttermilk Cream Turnovers | Local cultured buttermilk, blackberry reduction | Single pastry (approx. 6 oz) | 8.50 USD |
| Golden Raisin & Oat Scones | Stone-ground oat flour, raw cream, nutmeg | 2-piece bakery parcel | 9.00 USD |
Aged raw cheeses and cured delicacies.
Clothbound farmstead cheddars, smoked sausage links, and local preserves cut to order at our refrigerated deli case.
Pennsylvania Farmstead Cheddar & Cured Meats
Small Pennsylvania family creameries turn grass-fed raw milk into dense, crystalline aged cheeses for our counter. Wheels rest on spruce boards for a minimum of twelve months before wedges are cut with stainless wire at 1718 Smith Township State Rd.
- Aged Sharp Cheddar 14-month raw milk, sharp lactic bite
- Clothbound Farm Wheel Nutty, earthy, crumbly texture
- Hickory Cured Sausage Cold-smoked pasture pork, coarse grind
- Packaging Standard Wax paper lined butcher wrap
Storage occurs in humidity-calibrated refrigerated cases at 36°F. No cheese is pre-sliced days in advance to sit under plastic cling film. When a reserve order comes in through the counter form or by phone, staff cut each piece fresh on calibrated trade scales and wrap it in breathable food-grade wax paper.
Combine bakery loaves with regional cheese and cured sausage in our Reserve Box Calculator to determine parcel weights and arrange same-day pickup.
“We measure every flour batch by weight, fire the stone hearth at dawn, and cut aged cheese wheels only when your parcel is being wrapped.”Maria Ivanova — Owner & Provisioner Since 2021
How our daily bakery reserve works.
From flour bin to unbleached kraft paper wrap. Five clear steps for counter pickup or Burgettstown town drop.
| Time | Bakery Step | Action Taken |
|---|---|---|
| 04:30 AM | Oven Hearth Stoking | Stone deck ovens brought to 500°F baking heat using steady refractory retention. |
| 06:00 AM | First Hearth Loaves Out | Sourdough boules and caraway rye loaves slid onto timber cooling slats with wooden peels. |
| 08:00 AM | Pastry & Pie Baking | Chilled butter pie crusts and fruit turnovers baked golden and set out on display shelves. |
| 10:00 AM | Parcel Assembly | Reserved bakery items packed into unbleached butcher paper and labeled with customer name. |
| 12:00–05:00 PM | Counter Hand-Off & Drop | Same-day customer pickup at 1718 Smith Township State Rd counter or local delivery run. |
Who this bakery service is not for.
Production never includes sheet cakes, wedding tiers, or decorated novelty confections with dyed royal icing. Our stone deck oven operates solely for crusty hearth breads, morning pastries, and traditional nine-inch fruit pies. If you need a customized two-foot frosted birthday cake with plastic figures, a commercial bakery is a better choice.
Because all baking omits calcium propionate and synthetic mold inhibitors, bread must be eaten within four days or sliced and frozen. Bread is not shipped across state lines by postal carrier; all bakery goods are restricted to same-day counter pickup and our local Burgettstown delivery radius.
Reserve your fresh bakery items today.
Call our counter at 724-947-9682 or send an online reserve inquiry. Same-day hold guaranteed when placed before noon.
Maria Ivanova — Kauffman Market
Owner and operator since 2021. Pennsylvania business entity registration on official file with Washington County records. Our market premises at 1718 Smith Township State Rd operate calibrated trade scales, clean commercial refrigerated deli cases, and stone hearth decks inspected to state health codes.
Pricing remains strictly between 8.00 and 15.00 USD per item or piece for all bakery and delicacy goods. You pay no binding charge online; our counter team confirms your box directly before packing.