First, a little history:
Proof began in 2013 in Mesa. Jon and Amanda bought the business in 2017, and operated as a cottage bakery out of their garage until mid 2021. There is a second location being planned for Phoenix in the near future, and we are hoping for a permanent presence in Flagstaff in the years to come. We are a company dedicated to bringing wholesome, quality bread to the Phoenix Valley and beyond.
Main (480) 270-8320 firstname.lastname@example.org
Delivery (480) 933-9316 email@example.com
HR firstname.lastname@example.org Current job listings
125 W Main Street, Mesa, AZ, 85201
Operating Hours: Tues - Sat 7am-6pm, Sun 10am-4pm
Lunch Service: Tues - Sat 1030am-230pm
Our bakery storefront opened in October ‘21. The building dates back to 1889, and has had several lives before Proof; the most recent being a wedding venue, before that a pizza place and cake bakery. The back door is accessible everyday except for Fridays. On Fridays, we're preparing for our Saturday markets and need the back door for staff and equipment only.
5 Phoenix Valley farmer’s market locations:
222 N Ash St, Gilbert, AZ 85234
5757 N Central Ave, Phoenix, AZ 85013
720 N 5th St, Phoenix, AZ 85004
Roadrunner Farmers Market
3502 E. Cactus Rd., Phoenix, AZ 85032
Old Town Scottsdale
Closed for summer- returns in September
3806 N Brown, Scottsdale, AZ 85251
Flagstaff Community Market
May-October 8am-12pm 211 W Aspen Ave
June-September 4pm-8pm 15 N Beaver St
We also sell sliced bread at Main Street Harvest next door to our bakery at 121 W Main St.
When do you deliver?
We are not currently offering home delivery. If you are a business looking for wholesale delivery, please contact us at email@example.com.
We offer a pickup service next door at Main Street Harvest. Place your order by 11am the day before and it’ll be packaged and ready for pickup at your convenience.
There are so many reasons to choose sourdough. First and foremost, it tastes amazing. Sourdough is a fermented food- it is more digestible than unfermented wheat, and therefore good for your gut microbiome. It is a great option for those with gluten intolerances or sensitivities as it is lower in gluten than standard breads, and has a low glycemic index for those with blood sugar concerns. Another benefit of the slow fermentation process is that it increases the bioavailability of many essential nutrients and fiber, making them easier for your body to accept and use as fuel. So, it is lower in sugar, and higher in protein. On a macro level, eating our local bread benefits our soil, local economy, and farmers, as well as supporting several small businesses.
Why do you call your process an “Old-World” style of baking?
Commercial yeast was not widely available for use until the first half of the 20th century, everything before that was fermented and proofed in one way or another, and we are reclaiming that for the modern day. We have no commercial yeast in the building and everything from loaf and pastry is put through a lengthy proof to ensure the best quality possible.
Who/what is Harriet?
Harriet is our sourdough starter - the collection of microorganisms and naturally-occurring “wild” yeasts that make sourdough ‘sour.’
How old is Harriet?
Harriet was started ~2010, by Jarod, the original owner of Proof. Her name is an ode to the mother figure in the 90s television classic “Family Matters.”
How often is Harriet fed?
Harriet is fed every afternoon, and any starter being prepped for the day’s work is fed and refreshed by hand that morning.
What is Harriet fed?
Harriet is fed a mix of water and organic whole wheat flour.
Are your products gluten free?
All our products are gluten friendly. The fermentation process in our starter breaks down the gluten content in the flour, but traces of it remain. Not recommended for allergies (celiac), though many with moderate intolerances or sensitivities should be fine.
Are your ingredients organic?
All of our ingredients are organic, and as locally or regionally sourced as possible.
Is it fresh?
All our breads and pastries are baked the morning of sale, or late the night before for morning farmers markets.
Sliced loaves at MSH and Markets are baked the day prior, allowed to cool and slice.
What on your menu is vegan?
No pastry at the moment, but most of our bread, including Country Sourdough, Baguette, Multigrain, Green Olive, Cinnamon Raisin Boule, and Fruit + Nut. Our Ancient Grain Series is 99% vegan, with less than 2% Honey added to the dough. Check for a green leaf on the bread signs to indicate vegan products.
Do you use oil?
Most of our products do not contain oil, however we do use oil to grease our dough bins so they do not stick. Our seasonal ciabatta and focaccia do contain olive oil.
What is the salt/sodium content?
Most loaves are made with approx. 10 grams of salt
Do you have a calorie count for your products?
We believe that wholesome, pronounceable ingredients are far more important than calorie counts, and if it doesn’t have a count, it automatically means there are none, right??
How do you accommodate for nut allergies?
We use various nuts in our facility, and we can’t guarantee there isn’t any cross contamination. If you have severe allergies, it’s probably best to avoid our products.
How do I best preserve bread?
Our crusty bread will last up to 3 days on the counter wrapped in a breathable cloth. If you’re planning on storing it any longer, it’s recommended to freeze it in a freezer-safe bag. Bread will keep in the freezer for up to four months.
How do I unfreeze the bread properly?
To thaw the loaf, you can pull it out the night before and leave at room temperature, or put it in a 350° oven for ~10 minutes. If you spritz an older and drier loaf, this is the same technique you can use to “refresh” the bread if the crust starts to go stale.
Can you keep bread in the fridge?
Not recommended, refrigeration will actually dry the bread out faster and alter the flavor.
Have a question we didn't answer here? Email us at firstname.lastname@example.org.