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The City is Forcing Us to Cease Operations Here by January.

This is how our bakery appears from the street even during the busiest portions of the week. Over the past year we have heavily invested in parking pads, trees, etc to make sure none of our crew even have to park on the street. Unfortunately, after a year of consistent complaints by a single neighbor, the city is forcing us to move. Even though we bake legally under Arizona Cottage Food Laws, we are not allowed to have non-resident employees. We weren't ready to move commercial from a financial perspective for another 18-36 months, so we are running a GoFundMe to help with the daunting expense of recreating the infrastructure that we have here. Its either move, or lay off our whole crew. Fortunately we have a plan, and so far against all odds we are on track.

Weekly Menu

  • Bread

  • Local Sourdough Loaf


    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


    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. 

  • Sandwich Loaf


    Heritage Whole Grain Flour Blend, Water, Harriet (Our starter), Brown Sugar, Butter, and Salt  are the 7 simple ingredients that make up our sandwich loaf. It is soft, velvety, and perhaps the most delicious medium for a whole grain diet. This bread is our response to the 15+ ingredient breads you find at your grocery store that are packed with artificial ingredients and preservatives. 

  • Artisan Rolls

  • Sourdough English Muffins

    4 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. 

  • Pastries

  • Pain au Chocolat


    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. 

  • Sourdough Croissant


    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.

  • Salted Rosemary Twists


    Braided naturally leavened croissant dough, topped with fresh rosemary and sea salt. A crowd favorite.