We love making great bread that brings you joy!

Our mission is to bake locally grown organic grain into delicious artisan bread.
Our pastries are crafted from whole grains, too.
We source as much as we can locally.
We want to help you live a healthy and sustainable life with excellent bread!

WHERE TO BUY OUR BREAD

VISIT OUR BAKERY CAFE!

Hours:
Tuesday – Saturday
8 AM to 2 PM

Come by for your daily baguette or sweet treat and enjoy your favorite espresso drink, too. We also feature Young Mountain teas and BNF Kombucha!

FIND OUR BREAD AND PASTRIES AT
Corvallis and Albany
Farmers’ Markets

Every Saturday
from April 20 through November 23 and every Wednesday in Corvallis from April 24 through November 27

9 am-1 pm

You can find Wild Yeast breads and treats twice weekly. Stop by to say hello and pick up some delicious organic, local bread and a few pastries to delight your palate.

BAKING CLASSES

You can make your own sourdough bread. Our basic class gives you the tools to be a successful home baker. November 2024 and January 2025 classes are now open. Get more information and register here.

Classes

Register now for a sourdough class.

The Grain

Wild Yeast Bakery’s sourdough breads bring you the true flavors of the grain — the Willamette Valley terroir of several wheat varieties, rye, spelt, barley, corn, and triticale.

EDISON™ WHEAT

The golden glow of our baked goods is from Edison™ wheat, a hard white wheat developed in Washington to grow well in the Skagit and Willamette Valleys. Because most of the white bran is retained in the milled flour, it has a lovely gold color.

RED WHEAT

The familiar brown color of whole wheat bread comes from the bran of red wheat. Our Whole Wheat Sourdough is simply 100% Oregon grown and milled whole red wheat.

REFINED FLOUR

White refined flour is produced when the bran (containing minerals) and the germ (containing oils and vitamins) are removed by milling. Even our “whitest” loaf has 15% whole wheat for flavor and nutrition.

BLENDING GRAINS FOR FLAVOR

We blend flours to create a variety of unique and satisfying flavors. Different base doughs are selected to complement the nuts, fruit, and other inclusions. Loaves range from 15% to 100% whole grain.

Our use of whole local, organic grains is unusual in the world of bread. We do it because it is good for your health, the health of the earth, and a healthy local economy.

“You make a wonderful, delicious product, chock-full of goodness. Thank you.” – Jaci Guereña