Local Sourdough Loaf$7
A blend of flours featuring several heritage grains from Hayden Flour Mills, water, and salt. Long fermentation times between 20-30 hours. Crumb texture is soft with a balanced taste.
Sliced Local Sourdough Loaf$8
Sliced Local Sourdough stored in a freezer bag. Unsliced loaves have a more robust texture with the crust preserved, but this sliced version is convenient for freezing and longer term use.
Smaller round version of our Sourdough loaf perfect for the occasional bread eater.
This sourdough loaf includes a blend of heritage grains from Hayden Flour Mills along with dried cranberries and fresh walnuts. Sourdough balances the sweetness of the fruit. Perfect for breakfast toast, grilled cheese, open faced with soft white cheeses, or French toast even if stale.
Our current bread lab project this loaf is undergoing changes weekly. Sourdough base featuring Hayden Flour Mills heritage grains and long fermentation, with the addition of whole grains and seeds.
Softer and lightly handled sourdough with a long fermentation process and an open structure. Crusty exterior. Best eaten fresh.
This loaf is the Italian's competitive response to French baguettes. A dark and thin crust envelopes a custardy, open, naturally-leavened interior. Can be portioned into several sandwich rolls. This bread will definitely step up any fried chicken sandwich.
Flour, water, starter, butter, eggs, sugar, salt and yeast. All-day fermentation for an awesomely balanced flavor. Made into a traditional pan style this soft loaf is great for French toast and is sure to please lovers of softer, less crusty breads.
Pain au Chocolat$4
Our signature sourdough pastry. Two decadent bars of local chocolate rolled into a hand-laminated 108 layer sourdough pastry. A crisp eggshell crust encloses a soft, airy, and well balanced crumb which isn't too sweet, or too sour. Start to finish, it is a 2-day process to make these creations.
Same sourdough pastry dough as in the pain au chocolat filled with a homemade marzipan, and rolled into a traditional croissant form, topped with sliced almonds.
Not your average butter croissant. 2 days of fermentation lead to a final product that has a crisp thin outside, and a soft, buttery, tart inside. Versatile with both savory and sweet toppings. Amazing on its own.
Sourdough puff pastry base, topped with a different seasonal special each week! Some past combinations have been:
-Lemon Curd, whipped ricotta, mint and spicy honey (Our Devour 2018 feature)
-Peach/Mango Preserves, fresh basil, hot honey
-Blackberry Preserves, Candied Lemon
Sourdough English Muffins4 for $5
Flour, Water, Butter, Sugar, Eggs, and Salt. Elevate your breakfast sandwiches with these sourdough english muffins. These have a nice shelf life of about a week out on the counter. They also freeze very well.
Green Olive Sticks2 for $5
Baby Sourdough loaves packed full of Queen Creek Olive Mill olives!
Brioche Buns4 for $5
Hybrid of sourdough and yeast with an all-day fermentation for an awesomely balanced flavor. These golden-brown buns are soft, freeze well, and make exceptional burger buns.
Baking is Our Craft.
Proof consists of a small group of passionate bakers. We work in our garage in Mesa, Arizona (thanks to cottage laws) which has been converted into a micro bakery.
Everything you buy from us is made by hand with no short cuts. Most of our products are leavened only with our own sourdough starter named "Harriet" by Proof's original owner, Jared Allen.
Jared started Proof in 2014. His dedication and skill led to loyal local following and much recognition including being a finalist in Martha Stewart's "American Made".
Jonathan Przybyl and Amanda Abou-Eid were avid regulars of Proof pursuing corporate careers when they suddenly learned that Jared was moving out of state. Just a few days later they decided to keep Proof going, and showed up to Jared's garage to learn the craft.
Know Your Baker
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We have a relationship with our local stone mill. This age old process does not heat up flour like a roller mill, thus preserving nutrients and eliminating the need for later "enriching". Arizona is home to fine grains like Red Fife, White Sonora, and Durum. Our most important ingredient is sourced locally, and milled with passion at Hayden Flour Mills.