Sourdough Bread is our main product. We grow, ferment, and bake it in the same way it was made centuries ago in the traditional way that most other bakeries have abandoned for easier and quicker methods.
The starter culture at the bakery is made up of the local yeast and lactobacillus bacteria that are the air here in Steamboat Springs and we have kept it growing for over a decade.
We grow the starter culture for three days before we mix it into a batch of bread. Then we knead the flour, water, starter, and salt together, bulk ferment and fold the dough two more times, and then shape the loaves. The loaves then go into a room that is kept around 68 degrees for yet another day before we score and bake the loaves.
Located in beautiful Steamboat Springs
We sell through natural food stores such as Natural Grocers by Vitamin Cottage, small local markets, and we make bread for local restaurants.
Special pastries can be found during the summer at the Steamboat Springs Farmer’s Market on Saturdays.
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