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 high desert. We give the bread our personal touch by mixing and baking in small batches.
Pain DeCampagne bread


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

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


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
  • Sourdough Baguette
  • Seedy Soiurdough
  • Cinnamon Raisin
  • Kalamata Olive
  • Fig-Anise Barley
  • Hazelnut Cranberry in Whole Wheat
Caraway-rye bread


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


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
  • Local Eats Multigrain
  • Chocolate Hazelnut-Cranberry Spelt bread
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 at the bakery and the Farmers’ Markets. Come and enjoy what we are baking! Sign up for our email here to find out what we’re offering each week.


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:


  • Focaccia
  • Fougasse
  • Pretzels


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


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


  • Triple Berry
  • 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


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


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


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


  • Hazelnut
  • Cardamom Coffee Chocolate
  • Almond


  • Hazelnut
  • Sourdough
  • Lavender

Bar cookies:

  • Canadian Butter Tarts
  • Blueberry or Raspberry Crumble Bars
  • Craig’s Ultimate Lemon Bars


  • 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.