The Community Supported Bread model eliminates waste: as your local baker, I plan for just the right amount of bread, package it minimally, and deliver it the same day its baked! By subscribing, you will receive a different loaf of naturally leavened bread each week. The long, sourdough process is the best way to make delicious, nutritious breads that will keep extremely well. This is daily bread, made from organic, Oregon-grown grains and sea salt, that’s it!

Free Delivery on Mondays in North/Northeast Portland - or Pickup at Lombard + Vancouver (3-9pm)

Starter Bread is also available throughout Portland via a vegetable CSA through my friends at Flying Coyote Farm.

Meet the breads:

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Polenta

This polenta is a gorgeous, red flint corn variety called Floriani, originating in the Italian Alps, grown specifically to be coarsely-milled and slow-cooked into perfect porridge. In the field, the ears are a stunning red, and Floriani reveals its inner yellows and pinks when ground into polenta. This bread is very gently sweetened with Blackstrap Molasses, and softened with extra virgin olive oil, making for a pillowy, yet substantial staff of life.


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Barley Porridge

This is the bread that keeps me going every day! It’s mostly built on humble whole grain red wheat. This porridge bread is spiked with Purple Karma barley flakes, which are fermented overnight. Barley Porridge is hearty, yet moist; a substantial crust and spongy interior.


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Sprouted Rye

Rye is under-appreciated considering its importance throughout history. It’s known for being hearty enough to grow in places where wheat won’t. With so many regional variations and ingredient blends, it’s hard to commit to making only one kind of rye bread. Sprouting whole rye berries brings out sweet and bright fruit flavor, which marries beautifully in a sourdough spelt dough.


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Sunflower City

A loaf lighter in texture, with mostly whole grain flour (this version has Emmer, an ancient variety of wheat), and filled with toasted seeds. The water for this city bread (and all of these breads) comes straight from the tap. Variations include Everything City (with all of the seeds)!