Every loaf, croissant, and focaccia at Aunt TT's Bakery starts as a living sourdough culture and ferments slowly for three days — for deep flavor and a happy, healthy gut. No shortcuts, and nothing from a packet.
Now taking orders Place your order with the form below — orders open Friday at 12 pm, close Wednesday at 8 pm, and pickup is Friday, 12–6 pm.
The Menu
Three bakes, one culture. Add what you'd like to your order below and send it in with one click — Theresa will bake it fresh for your pickup day.
The loaf that started it all, from Theresa's own recipe. A crackling crust, a soft open crumb, and that gentle tang you only get from a full three-day ferment. Made for toast, sandwiches, and tearing into while it's still warm.
Flavored $12: Chocolate · Everything Seasoning · Cheddar Cheese
All the shattering, buttery layers of a classic croissant, leavened the slow way with sourdough instead of commercial yeast. Crisp outside, honeycombed inside — proof that a pastry can be a treat and still be kind to your stomach.
Flavored 3 for $10: Chocolate Hazelnut · Brown Sugar Cinnamon with Powdered Sugar Icing
Pillowy, olive-oil-rich and dimpled by hand. The three-day ferment gives it a light, airy crumb that stays soft for days. Tear it up for dinner, or build the best sandwich of your week — in Italian Herbs, or the sweet Cinnamon Twist.
Flavours: Cinnamon Twist · Italian Herbs
Straight Out of the Oven
No stock photos here — this is Theresa's own baking, her cheddar cheese and chocolate chip sourdough and her Italian herbs focaccia, photographed in her kitchen the morning it came out of the oven.
Why It Takes Three Days
Most bread is mixed, risen and baked in a couple of hours. Ours takes three days, because the culture needs time to do its work — and that time is exactly what makes sourdough gentler and more flavourful.
Theresa feeds her sourdough starter — a culture approximately 70 years old, inherited from a family member and carefully kept alive ever since — and lets it grow strong and bubbly. This living mix of wild yeast and friendly bacteria is the heart of every single bake.
The dough is mixed by hand, folded through the day, then left for its long, slow ferment. While it rests, the culture gets to work breaking the dough down — where the flavour, and the gut-friendly goodness, comes from.
Each loaf and pastry is shaped, given its final rise, and baked fresh — timed so it's ready on your pickup day, never sitting on a shelf waiting.
For a happy gut: that long fermentation is the whole point. It's what turned bread from something that upset Theresa's stomach into something she can enjoy every day — and it's why every order needs a little lead time.
Meet the Baker
I'm a mom to a six-month-old, with another little one on the way, and I've always loved to bake. What I didn't love was how processed bread left my stomach feeling awful — so I started baking my own.
I developed my own sourdough recipe, built around a slow three-day fermentation, and for the first time bread and I got along. Friends and family started asking for loaves, then for pastries — so I took the same approach and expanded it into healthy sourdough pastries: croissants and focaccia.
The starter behind every bake has a history of its own: it's approximately 70 years old, inherited from a family member and carefully kept alive the whole time, fed with flour and water week after week. Every loaf, croissant and focaccia that leaves my kitchen carries a little of those seven decades with it.
Everything is baked to order in my home kitchen, in the middle of real family life. When you pick up from my door, you're getting bread made by someone who feeds this to her own family first.
Every bake is made by Theresa, an ANSI-accredited certified food handler.
— Theresa, Aunt TT's Bakery
How Ordering Works
There's no storefront and no shipping — just online orders and home pickup in Beech Grove, so everything is baked fresh for a known person on a known day.
Orders open every Friday at 12 pm and close on Wednesday at 8 pm. Use the form below to pick your items and flavours — the midweek close gives the dough its full three days to ferment before baking.
Add your name and email, then click once — the form sends your order straight to Theresa at bakery@theresaborst.com. No mail app to open, no account to create.
Theresa bakes your order fresh, and you collect it on Friday from her home in Beech Grove. Pickup is open 12 pm–6 pm — Theresa confirms every order by email, and that's when she'll share the exact pickup address. You pay when you collect: cash, Venmo, PayPal, or checks accepted.
Place an Order
Fill this in and click once to send your order straight to Theresa — she'll confirm by email, with the exact pickup address in Beech Grove.
Good to Know
Orders open every Friday at 12 pm and close on Wednesday at 8 pm. Pickup is Friday, 12 pm–6 pm, from Theresa's home in Beech Grove — and you pay at pickup, with cash, Venmo, PayPal, or a check.
Because the sourdough needs its three days. Orders close Wednesday at 8 pm so the culture can be fed, the dough fermented, and everything baked fresh for Friday pickup. There's no way to rush it without losing what makes it special.
From Theresa's home in Beech Grove — this is a home bakery with no storefront. Pickup is on Fridays between 12 pm and 6 pm; when Theresa confirms your order by email, she'll share the exact pickup address and arrange your pickup time with you.
No — pickup only. Baking to order and handing it over fresh is the whole idea; nothing sits in a box or a postal truck.
Croissants are capped at 12 orders per week so every batch gets the full three-day treatment. Once 12 orders are in, the order form shows them as sold out for the week — they'll be back when ordering reopens Friday at 12 pm.
Yes — the bread, the croissants and the focaccia all start from the same sourdough culture and the same three-day process. That's the bakery's one rule.
At pickup — nothing is due when you place your order. Theresa accepts cash, Venmo, PayPal, or checks.
Yes — when you place your order, tick the reminder boxes in the form to get an email or a text when your order is ready to pick up. You can also ask for a weekly reminder when the order window opens on Friday, so you never miss a bake.
Product Labels
Everything that goes into each bake, exactly as it appears on the label — posted here as Indiana's home-based vendor rules require.
All products are made by Theresa Borst, Aunt TT's Bakery, Beech Grove, IN, and baked fresh for each Friday pickup — the exact production date is printed on each package's label. Every package also carries the home-production notice shown below.
Indiana Home-Based Vendor Notice · IC 16-42-5.3-5
This product is home produced and processed and the production area has not been inspected by the Indiana Department of Health.
NOT FOR RESALE