About Wild Yeast Bakery
From our beginnings in our home kitchen to our brick-and-mortar location in downtown Corvallis, Oregon, our community has been our foundation. We’ve grown alongside our neighbors, building relationships at the farmers’ markets and collaborating with other local businesses. We believe that good food fosters strong communities, and we are proud to be a part of this vibrant, interconnected food system.
Thank you for being a part of our story. We can’t wait to share our passion for bread with you.
The Art of Artisan Baking
Wild Yeast Bakery was started in 2013 by April and Craig Hall Cutting. They wanted to change the world by making great bread with local and organically grown ingredients – to encourage healthy eating, support local agriculture, keep money flowing in the local economy, and care for the earth where grains and other crops are grown.
Welcome to Wild Yeast Bakery… What started as a small microbakery in their home supplying just a few loaves a week grew into the heart of a local food system.
The Wild Yeast Bakery business philosophy mirrors the process we use to create our bread: it’s slow to grow, just like the fermentation of our sourdough. The business grew through word of mouth from a few weekly subscribers and the support of neighbors. This slow and steady growth allowed us to perfect our craft and keep our commitment to organic bread. After nine years, the bakery moved into our brick-and-mortar shop, allowing us to expand our reach through the central Willamette Valley.
Rooted in Our Community
From our beginning, our community has been our foundation. We’ve grown alongside our neighbors, building relationships with our customers and suppliers. We believe that good food fosters strong communities, and we are proud to be part of this vibrant interconnected food system.
Thank you for being part of our story. We can’t wait to share our passion for bread with you.
The Wild Yeast Sourdough Difference
Walk down any grocery aisle today and you will see “sourdough” stamped across an array of baked goods. However, a vast biological chasm separates industrial, quick-rise bread—which relies on commercial yeast and chemical souring additives—from traditional sourdough, which is leavened by a symbiotic culture of wild yeast and lactic acid bacteria. When flour and water are allowed to ferment over an extended timeline, this living microflora fundamentally transforms the grain.
The lactic acid bacteria found in sourdough lowers the dough’s pH, which caused the grain’s own enzymes to break down acids that prevent the absorption of minerals kby our bodies.
Similarly, the long cool fermentation in traditional sourdough also activates enzymes that turn complex proteins into simpler molecules. This makes digestion easier and can reduce inflammation in our gut.
We want you to taste the rich flavor of Northwest grains in our breads, from the buttery Expresso™ wheat in our baguettes to the hearty red wheat in our whole wheat boules. Every ingredient we choose is a deliberate step toward helping you live a healthy, sustainable life.
The Baker’s Distinction: Commercial yeast bread is engineered for speed, forcing a rapid rise in 1 to 2 hours. Genuine wild sourdough demands time, utilizing biology instead of chemistry to yield an easily digestible, nutrient-accessible staple.
True to our roots, we bake with local and organically grown ingredients to make delicious bread and pastries.
