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 to your door 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 for up to a week. This is daily bread: make toast, make sandwiches, have it with soup, or savor the delicate flavor by itself. I source organic grains from Camas Country Mill just a couple hours south of Portland and salt from the Oregon Coast.

Bread is baked on Mondays in St. John’s and delivered to North and Northeast Portland (north of Burnside and west of 66th only). Pickup in North Portland is available if you live outside the current delivery range. Starter Bread is also available throughout Portland on Tuesdays via a Flying Coyote Farm CSA Subscription.

Meet the breads:



This polenta is absolutely gorgeous - it’s a 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.


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. It keeps for a week!


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.


Sunflower City

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