Flour & Fern

OPEN Wednesday 12/23

Flour & Fern will be open next week for Wednesday only. If you need to snag last minute goodies before Christmas below is the list of fresh items available! Open hours: 9am – 2pm. But the freezer will, of course, be available all day! Mac Mkt is closed the 24th & 25th, so Wednesday is your day to stock up. 🙂

  • French Bread ($6/loaf)
  • Dinner Rolls ($1ea)
  • Cheddar Rosemary Scone ($3.75)
  • Blueberry Lemon Scone [V] ($3.75)
  • Pumpkin Bread ($3.50)
  • Raspberry Poppy Seed Muffin ($2.50)
  • Frosted Peppermint Brownie ($4)
  • Carmelita [V] ($4)
  • Pecan Square ($4)
  • Ginger Cookie ($1.50)
  • Cowboy Cookie ($1.50)
  • Snowball Cookie ($1.50)

*If there’s something you were hoping to see on the list that ISN’T on it, PLEASE let me know! You might not be the only one and I would love to do my best to make it happen for you. 🙂

If you want to order ahead for Wednesday (which I highly suggest), please send your order to mary@flourandfern.com. I will send you an invoice via email and you can come pick up anytime Mac Mkt is open. 9am-8pm.


  • Bake-at-Home Cinnamon Rolls (6/pack for $20)
  • Ready-to-Bake Cookies (10/bag for $10)
    – ginger
    – cranberry oat
    – snickerdoodle [V]
  • Ice Cream Sandwiches [V] ($6)
  • Carmelitas [V] ($4) & Fudge Brownies [V] ($3)
  • Pumpkin Bread Loaves ($21)
  • Pizza Dough
  • Sliced Breads
    – sandwich bread
    – cinnamon raisin
    – cinnamon swirl
  • Other breads may also be in stock – french bread, sourdough [V], olive, and focaccia

*Please note the freezer is first come, first serve. I cannot reserve frozen items for you. I will do my best to keep it stocked for you, but there is always a chance an item you are looking for will be sold out. You are welcome to contact me on Tuesday or Wednesday morning if you want to know if what you’re looking for is available at that time.

I’m hoping to have some pantry items stocked up as well, which could include granola, peppermint bark, crackers, and biscotti. More information to come on this.

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