About Us

Hi, we are April and Craig Hall Cutting.

We started Wild Yeast Bakery in 2013 because we think that bread will change the world…

BUT NOT JUST ANY BREAD

Craig & April's daughters having a picnic

Bread made out of grains from the farmers down the road. Grain grown in a way that supports the earth so that it’s full of nutrition. Bread shared with the ones you love. We learned how to bake from our mothers. And we’ve always made our own bread at home, providing good food for our two daughters as they grew.

We got the idea of starting a bakery on January 1, 2013 when we saw that there was something missing in our community. Organic farmers were growing wheat and other grains in the Willamette Valley, but there was no local bakery emphasizing organic local grains.

SO, WILD YEAST WAS BORN…

Our beginning was humble. We borrowed dutch ovens, mixing bowls and our first wire shelf from our neighbors and friends, and sold 2 dozen loaves per week at a neighborhood farm stand. We licensed our home kitchen. We signed up people to get weekly bread delivery.

Over the next couple years, we continued to refine our artisan-style sourdough breads, and retired from being ministers.

In 2022 we moved the bakery to downtown Corvallis. Now we bake thousands of hand shaped loaves of bread per year for our walk-in customers, Corvallis Farmers’ Market, First Alternative Co-op, the Corvallis Indoor Winter Market, local restaurants, and more.

We continue to receive guidance from other artisan bakers and our mentors at the

True to our roots, we still bake with local and organically grown ingredients to make delicious bread and pastries.

OUR COMMUNITY OF FARMERS, SUPPLIERS, AND PRODUCERS.

We love knowing on a first-name basis many of the people who grow, make, and supply our ingredients. We are dedicated to providing a direct connection between you and your local farmers.

We use organic grain that’s grown and milled by

Tom and Sue Hunton and staff at Camas Country Mill
Cairnspring Mills in Washington’s Skagit Valley