Handmade in Small Batches

48-Hour Fermentation · No Preservatives · Local Pickup & Delivery

Why People Drive Miles for Our Bread

Most bread at the grocery store was made days ago in a factory, pumped with dough conditioners. That’s not bread. That’s a product.

At The Bread, every loaf starts with a living sourdough starter, real flour, water, and salt. A slow 48-hour fermentation that develops deep flavor and texture you can feel the moment you tear into it.

We bake in small batches, by hand. When you order, you’re getting something made for you, not for a shelf.

Our Story

The Bread started at the family table. A weekend sourdough experiment became something bigger. Neighbors tried it. Then their friends. Then strangers started asking.

Founded in 2024, a micro-bakery built on one belief: bread should be made with care, shared with people you love, and taste like someone actually gave a damn.

Baked for Your Table

Reviews

  • I used to grab whatever bread was on the grocery shelf without thinking twice. Then a friend dropped off a loaf from The Bread and that was it. The crust, the chew, the flavor; nothing from a store even comes close. I order every single week now.

    - Welma Santos

  • I've been avoiding bread for years because of how it made me feel. A neighbor convinced me to try The Bread's sourdough and I was shocked — no bloating, no crash. Just real, slow-fermented bread that my body actually seems to like. My whole family eats it now.

    - Christian

  • The salted granola is dangerously good. I bought one bag thinking it would last the week, gone in two days. There's something about the balance of sweet and salty that feels homemade in the best way. It's become a non-negotiable part of my mornings.

    - Rita Batista

Blog posts

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