Welcome to the home of Daily Bread.  It's a baking service run by Ole Bye, in Edmond, West Virginia.  I send out an email each week requesting orders, and customers reply with their order.  I bake on Sunday mornings, and deliver door-to-door in the early afternoon.  If you would like to join my email list please click here, or call 304-574-4717.  I charge a flat rate of $1 per delivery stop.  Please see below for bread prices, and also be sure to look over the other local products  that I deliver.  Thanks for your interest!

Daily Bread, 3089 Edmond Road, Lookout, WV 25868 304-574-4717, olafbye@gmail.com

Above: French loaf, $3

Above: Anadama loaf, $4

Above: Toasted Pecan Sticky Buns (pkg. 3), $4

Above: Sourdough Wheat, $4

Other Fresh and Local Products!

Very large brown eggs raised by my neighbor Paul Fox:  $3.25/doz.

I also carry a variety of food items made by Florence and Sam Haynes in Russelville, WV.  All the jellies and preserves are available in either pint or half pint (8oz) jars, and are $6 and $4 respectively:  Apple jelly, grape jelly, sweet cherry jelly, sweet cherry preserves, sour cherry jelly, sour cherry preserves, beet juice with cherry jelly, rhubarb with strawberry preserves, and rhubarb with gooseberry preserves.  The Haynes also make their own cornmeal, either white or yellow, which is $1.75/lb.  This winter they also have dry pinto beans for $1.75/lb.

Jellies

Blackberry Jelly, pint $6.00 Blackberry Jelly, 8oz $4.00 Cherry Jelly (sweet), pint $6.00 Cherry Jelly (sweet), 8oz $4.00 Crab Apple Jelly, pint $6.00 Peach Jelly, pint $6.00 Strawberry Jelly, pint $6.00 Strawberry Jelly, 8oz $4.00 Apple Jelly, pint $6.00 Apple Jelly, 8oz $4.00

Jams and More Jellies

Blackberry Jam, pint $6.00 Blackberry Jam, 8oz $4.00 Beet Juice and Cherry Kool-Aid Jelly, pint $6.00 Grape Jelly, pint $6.00 Grape Jelly, 8oz $4.00 Raspberry & Kool Aid Jelly, 8oz $4.00 Tomato Preserves, pint $6.00

Other Haynes Products

Cornmeal, yellow $1.75 Cornmeal, white $1.75 Pinto beans, dry $1.75

In addition to these items that Florence has already made up, she says she can make these jams or jellies on demand:  Peach, Black Cherry, Blueberry, both Sweet and Sour Cherry, and Damson Plum. Please email me if you'd like her to do this.

Please note that the above products are available directly from the producers themselves, for less money.  My prices reflect the cost of collecting and delivering the products.

Also please be aware that local food is sometimes variable with the seasons, weather, and other circumstances, and that despite my best efforts at being thorough, not everything listed here may be available at all times.  Thank you for your understanding!

Some questions you might have...

Q: How do I pay for my food?

A: Usually I arrange this on a case-by-case basis, but usually it is cash or check in person.  However, it may be more convenient for you to pay through this website using Paypal, which is the most secure way to pay for anything on the internet.

Q: Where do you deliver to?

A: Within the tri-cities area of Ansted, Fayetteville, and Lookout.  Soon I may begin delivering to the Ansted area on Wednesdays only - stay tuned!

Q: What's the best way to keep my loaf of bread fresh?

A: Although I deliver bread in paper bags, the best way to keep it fresh during the week is to keep it in a plastic bag on the counter - don't keep bread in the fridge because it will dry out.  Bread can be frozen and thawed later, but wrap it in tin foil and plastic to avoid freezer burn.

Q: What are the ingredients in the bread?

A: French: Unbleached all-purpose flour, water (from potatoes), salt, yeast.  Anadama: Unbleached all-purpose flour, water, cornmeal, wheat bran, molasses, canola oil, yeast, salt.  Sticky Buns: Unbleached all-purpose flour, water, eggs, sugar, butter, pecans, salt, cinnamon, yeast.

Q: I'm interested in a bread that I don't see here.  Can you make it?

A: Sure, if it is something I think will be a good addition to my bread line.  Otherwise, I encourage you to try baking at home.  It's pretty easy!

Please contact me with any other questions! Thanks!

Content Copyright 2010 Ole Bye