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! 


2nd Street & B Avenue SOFT OPENING

The south end of downtown Corvallis is the site of our new brick and mortar bakery! We’ve settled in and are ready to meet YOU here! Our soft opening hours are 8 AM to 11 AM Tuesday, Wednesday, Friday and Saturday, November 22 – 29, until we’re sold out or 3 pm. We’ll have espresso and tea as well as our familiar baked products.

Farmers Market smiles

Corvallis Farmers’ Market in downtown Corvallis is almost over!

9 am-1 pm, Wednesday,
November 23 is the last day.

You can find Wild Yeast breads and treats most every week. Stop by to say hello and pick up some delicious organic, local bread and a few pastries to delight your pallette. The last day is coming up soon, so stop by now to get some fresh bread or pastry.
There will be a market on December 3 in Corvallis and December 10 in Albany and we’ll be there.


You can make your own sourdough bread. Our basic class gives you the tools to be a successful home baker. You can now register for classes in January and February. Get more information and register here.


Classes are back! Register now.

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.


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.

Sunny bread stack


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.

Whole Wheat Ear


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. 

Pain deCampagne Dough


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