Local artisan Bailey Falkner describes her cottage bakery, Bailey’s Bread, as being “tucked away in the beautiful fields of Arkadelphia in our humble home.”
“In May 2024, we made our debut with a sold-out pop-up event at Werner's Trading Company in Cullman, followed by our first season at the Festhalle Farmers Market in downtown Cullman,” Bailey shared. “We’re excited for our return to the Festhalle in March 2026.”
In the winter months, while the market is closed, Bailey’s Bread offers custom baking services with local pick-up options. She also hosts seasonal pop-events at businesses in town.
Bailey is a wife and mother, so running a business out of her kitchen comes with challenges – but bigger rewards.
“Undoubtedly, my greatest satisfaction in running a home-based bakery comes from being surrounded by the sounds of my children playing, working in tandem with my husband and having the opportunity to teach our children valuable multitasking skills,” she explained. “However, in retrospect, the greatest challenge would most definitely be the lack of space, as we look forward to growing into something like a brick-and-mortar presence in Arkadelphia – something to offer to our community.”
Bailey’s creations are sought after, with both her skill and the care she puts into each item evident. I asked her, “Which old-world technique do you swear by, and which modern method has surprised you the most?”
“Baking with freshly milled flour,” she answered. “I began researching flour many years ago due to an unresolved question stemming from my religious beliefs, specifically the statement made by Jesus, ‘I am the bread of life.’ Given that bread is often perceived as unhealthy, I found this declaration to be somewhat perplexing. Until I discovered what bread he was comparing himself to. Something good, something real and without lack.”
She continued, “I was pleasantly surprised by the modern flour-making process, which utilizes a countertop mill for simplicity. My initial thoughts on freshly milled flour were thoughts of ancient times, where a millstone would be powered by a donkey or ox. However, these modern mills are incredibly convenient and efficient, providing Bailey's Bread with delicate milled flour for our pastries and bread, as well as coarser flour for our artisanal loaves, such as pumpernickel rye or Ancient Grain Sourdough.”
So, what’s Bailey’s “signature” item?
“Challah,” she said. “The delicate, sweet, savory bread that sits in the center of our Shabbat table every Friday evening. A bread that is broken and shared with our family for years now and one that our dear customers now adore.”
Bailey said there’s one ingredient she considers non-negotiable for great bread: “Good flour – flour that is unbleached and fresh.”
Bailey’s Bread is located in Arkadelphia. Get updates, as well as a schedule, on Facebook @Bailey’sBread or call 256-636-2375.
“My greatest satisfaction in running a home-based bakery comes from being surrounded by the sounds of my children playing, working in tandem with my husband…”