All the breads we make are sourdough. That means we mix flour + water and let it ferment. During fermentation, the naturally occurring yeast + bacteria on the flour and in the air start eating the carbohydrates in the flour. When the yeast + bacteria eat, they release gases. Those gases cause the bread to rise! This whole process results in a delicious tangy and chewy bread.

In addition to the flavor benefits, because the carbohydrates in the grains are getting pre-digested by the yeast + bacteria, our bodies are able to digest the resulting bread even easier. This is why we love sourdough 🙂

We make all our bread fresh to order and only ship on Tuesdays and Wednesdays so that your bread gets to you before weekend shipping delays. Our order cutoff for shipping that week is Tuesday 9am PST. You will receive an email with tracking info when your bread ships.

What this means is that if you ordered bread after Tuesday 9am PST, you likely won't receive it until the following week (unless we have some extra bread on hand that we can ship out).

Because our breads are preservative free (yay!), they need to be handled properly for maximum shelf life.

Please refrigerate or freeze your bread immediately upon arrival. We recommend refrigerating for up to 1 week or freezing for up to 3 months.

YESSSS!!! Our kitchen is a 100% dedicated gluten-free facility. Every ingredient that comes through our doors is also gluten-free. Not only that, but our facility is free of the top 9 allergens, including dairy, soy, nuts, eggs, peanuts, and sesame 🙂

Our breads are made without commercial (also called baker's or processed) yeast. To make our breads rise, we use the traditional sourdough technique of fermenting flour and water. This process captures the wild yeast and bacteria from the air. If you're avoiding commercial yeast, you would be safe eating our breads. Most yeast sensitivities are from due to the mass proliferation of a single strain of yeast (commercial yeast), but definitely consult your doctor if you're not sure if sourdough is safe for you!

We would LOVE to be in ALL THE STORES.

You can definitely reach out to us to ask us about your store, but also, something that grocery stores usually respond well to, is if they get customer requests to carry new items.

If you want to try that, you can usually just go talk to the person at the customer service desk and put in a request that they stock our breads.
Thank you for your support in helping our business grow ❤

Since our breads are preservative free, the expiration is very dependent on how the bread is stored. In the fridge it'll last 1 or 2 weeks, in the freezer it'll last several months. Because of this variability, it is not possible for us to stamp expiration dates on the loaves. Generally, the loaf will tell you if it's gone bad because it will be moldy! Just like any other preservative free food!

We do stamp the date of manufacture on the bottom (little white sticker). This date is in the Julian date format which helps people not confuse it with an expiration date. To figure out what date your loaf was manufactured, type the code on the white sticker on the bottom (remove any spaces) into this site and a date will pop out!

Ahh what a bummer! We ship USPS 1-3 day AND FedEx 2-day but sometimes a package may arrive late. Because of the perishable nature of our breads (preservative free yay!!), if a package is late, it may arrive moldy. If this happens to you, no fret! Reach out to us and we will sort out a solution 🙂

Send an email to hi@youngkobras.com or use the form below.

If there is anything at all wrong with your order, please email us with the form above or at hi@youngkobras.com. We want nothing more than to turn that frown upside down!!!