About Mama And The Fig
Mama and the Fig is a micro-bakery in Evergreen, Colorado specializing in hearty, rustic sourdoughs, breads and granolas. Our products are small-batch, from scratch, and made-to-order. The heart of our business is sourdough breads, which are slow-fermented, made with our own wild yeast sourdough starter, and mixed and shaped by hand. Mama and the Fig focuses on keeping it simple, while elevating its offerings with bold and exciting flavors.
Jax Marshall is the founder, owner, operator, and chef-baker behind Mama and the Fig. She was born and raised in Long Island, NY, which is evident in the way she pronounces “coffee,” “meatballs,” and “sauce.” With her husband, Keir, they have lived in Brooklyn, NY; New Haven, CT; Salt Lake City, UT; Denver, CO; and have finally settled down in beautiful Evergreen, CO.
Jax is a registered dietitian as well as a classically trained chef. She has worked in many facets of the food industry, but has always wanted to venture off and make her own rules; Mama and the Fig is the result. It is here where she joins her concepts of healthy eating with her love of really delicious food. Jax strives to give a nod to tradition while innovating and putting her own spin on things in the kitchen. The greatest joy in her life is preparing food for others, and she can't wait to bake for you!
The micro-bakery operates under the Colorado Cottage Food Law, which allows the production and sale of nonperishable items out of Jax’s home in Evergreen. Of course, begrudgingly, Jax acknowledges that this comes with its own set of rules. One being that you, the customer, must know the following about each item she creates: This product was produced in a home kitchen that is not subject to state licensure or inspection and that may also process common food allergens such as tree nuts, peanuts, eggs, soy, wheat, milk, fish and crustacean shellfish. This product is not intended for resale.
Frequently Asked Questions
Most of our breads are naturally leavened sourdough breads. We use our own sourdough starter, named Mama, that we feed and take care of regularly (it's more like our baby than Mama, really...). We also make some breads and rolls using baker's yeast, which are not technically sourdoughs but are still delicious!
MATF is a cottage food operation, which means we are able to work and sell non-perishable items from our home. At this time, we do not wish to open a retail space; instead we continue to focus on local community events, pop-ups, and selling from our home right here in Evergreen, CO.
Yes! When placing your order on our website, select the "delivery" box toward the bottom of the order form. We are currently accepting local orders only for a small fee. If your delivery address is within close range of our bakery, we will waive the delivery fee. If your delivery address is out of delivery range, we will contact you to arrange an alternate option.
Our granolas are made with gluten-free ingredients (but our oats are not certified gluten-free). However, they are produced in the same kitchen as our gluten-containing breads. Our breads do contain gluten. However, some people with gluten sensitivities are able to tolerate our breads due to the fact that they are sourdoughs that undergo slow fermentation. We are always developing and testing new breads. There may be a gluten-free sourdough in the future—be sure to check back!
We welcome requests with open arms! If you want a particular flavor that we don't currently offer, simply contact us with your request and we will do our very best to make it happen.
If you plan on eating the bread within two days (never a problem in our house!), you can leave it at room temperature. Place the bread cut-side down on a flat surface (typically a cutting board) and slice as needed. Alternately, you can store the loaf in a plastic or paper bag, but note that this softens the crust. If you do not plan on using the bread within a couple of days, we recommend freezing (see below).
Absolutely, just be sure to wrap it well: plastic wrap, then foil, then place in a gallon freezer bag. You can freeze it whole or sliced. Thaw at room temperature and then refresh in the oven (at 375 degrees F for 8-12 minutes, or until warm and crisp), or reheat directly from frozen (at 350 degrees F for 35-40 minutes).
Cut the entire loaf in half using a long serrated knife. Place half cut-side down on cutting board and slice to desired thickness.