Our Bread Enjoy the flavor of the grain!

Our naturally leavened artisan breads are made with 100% sourdough, no yeast added. We bring you  the taste and texture of high-quality wheat, rye and other grains, organically grown in the Willamette Valley and Oregon’s high desert. We give the bread our personal touch by mixing and baking in small batches. Our breads and pastries are made on a rotating schedule so availability varies from week to week. If there’s something you’re yearning for let us know and we’ll see if we can fit it in!
Pain DeCampagne bread

PURE FLAVORS

In these breads, you can enjoy pure flavors of wheat, rye, barley, and spelt made with wheat and rye sourdough starters.

  • Oregon Country Sourdough
  • Field Blend
  • Southtown Brown
  • Whole Wheat Sourdough
  • Wholegrain Spelt
  • Locavore’s Loaf
  • Sourdough Baguette
Sesame bread

SPECIALTY SOURDOUGH BREADS

Our best-selling specialty breads are filled with seeds, nuts, or dried fruit — fabulous loaves that are hard to put down once you’ve tasted them.

  • Rosemary Herb
  • Toasted Sesame
  • Toasted Walnut
  • Toasted Hazelnut
  • Cranberry Cardamom
  • Seedy Sourdough
  • Cinnamon Raisin
  • Kalamata Olive
  • Fig-Anise Barley
  • Jalapeno Cheddar
Caraway-rye bread

RYE BREADS

Our Rye breads go great with hearty soups and make flavorful sandwiches.

  • Volkornbrot (100% Rye with seeds and rye berries)
  • Caraway Rye
  • German Black Bread
  • Raisin Walnut Rye
  • Bruce’s Multigrain
  • Apricot Multigrain
  • Marbled Rye
  • Rye Apricot
Babka

SPECIAL OCCASIONS

We can’t stop having fun, so sometimes we offer additional breads for special occasions, such as:

  • Sourdough Beet Bread
  • Wild Yeast Challah
  • Chocolate Babka
  • Panettone
  • Chocolate Sourdough
  • Chocolate Hazelnut-Cranberry Spelt Bread
Fougasse
chocolate salted cookies
Freshly baked pretzels
Walnut tarts
Cinnamon roll
Lavender brownies

You’ll find a rotating selection of Pastries, Specialty Breads, Cookies, and Crackers each week. Click here to find out what we’re offering this week.

PASTRIES & QUICK BREADS

Using local, organic, whole grains and butter, we feature herbs, fruits, vegetables, jams and cheese from our local growers and producers.  Choose from these and more:

Flatbreads:

  • Focaccia
  • Fougasse
  • Pretzels

Rolls:

  • Cardamom Buns
  • Cinnamon Swirls
  • Dinner Rolls
  • Cinnamon Rolls
  • Cranberry-Swiss Rolls

Pastries:

  • Fruit-filled hand pies
  • Galettes
  • Turnovers
  • Puff pastry tarts

Scones:

  • Cafe au Lait
  • Chocolate Chip
  • Cranberry-Orange
  • Blueberry

Muffins and Quick Breads:

  • Lemon Poppy Seed
  • Carrot Cake Cupcakes
  • Bran Muffins
  • Blueberry Muffins
  • Rye Gingerbread
  • Death by Chocolate Zucchini Bread

COOKIES & SWEETS

If you like bold, rich flavors, you’ll love these! Some of our offerings:

Cookies:

  • Triple Ginger Kamut
  • Classic Peanut Butter
  • Grandma’s Molasses Crinkles

Shortbread:

  • Toasted Hazelnut
  • Mexican Hot Chocolate
  • Lavender
  • Chocolate Chip

Biscotti:

  • Hazelnut
  • Cardamom Coffee Chocolate
  • Almond

Brownies:

  • Hazelnut
  • Sourdough
  • Lavender

Bar cookies:

  • Canadian Butter Tarts
  • Craig’s Ultimate Lemon Bars

Crackers

  • Seedy Multigrain
  • Crispy Rye
Wild Yeast Bakery crackers

Our handmade rustic crackers are snappy, crunchy, and filled with flavors that say wow! A touch of sourdough adds a whole new layer of taste.

How to store bread that isn't eaten the moment it arrived at home:

How To Store Your Bread 
Your bread likes a little bit of air, but not so much that it dries out quickly. We suggest you keep your bread in an open plastic bag or a bread box on the counter in your kitchen.

Freezing Your Bread
Sourdough bread freezes very well, but be sure to wrap the loaf in two plastic bags or two layers of aluminum foil. Let it thaw in the bags before opening. You can refresh the bread by heating it in the oven for about ten minutes at 350 degrees F.

Note: We don’t recommend keeping your bread in the refrigerator. The cool but unfrozen temperature actually speeds up the molecular changes that make it crumbly and dry.