Made by Hand

Fresh Daily

All Natural

14141 Old Highway 49

Amador City, California


7:30 am to 4 pm

Closed Thurs, Nov. 24 & Sun, Dec. 25



Handcrafted and made from scratch daily

using a combination of long and natural fermentation before being baked in a hearth oven.

All our breads start with 4 principles ingredients: natural flour, water, sea salt, and yeast or natural starter.

Blue Cheese & Walnut

A French dough filled with blue cheese and toasted California walnuts.  A customer favorite.

Available Daily


An Italian flatbread with a light, airy crumb and chewy crust.  Our favorite for burgers and garlic bread.

Available Daily

Cranberry Walnut Sourdough

Sourdough with cranberries and toasted walnuts.  Naturally leavened.

Available Friday, Saturday, & Sunday

French Baguette

A crusty, flavorful French bread.  Our favorite for cheese and dips.

Available Daily

Multi Grain Loaf

A light wheat bread filled with 9 different grains and topped with sesame and sunflower seeds.

Available on Sundays.

Olive Sourdough

Our naturally leavened sourdough with green olives and lemon zest

Available Friday

Roasted Garlic Parmesan Sourdough

Garlicky sourdough that makes a great sandwich

Available Sunday


Made from a starter that originated from wild yeast back in 1999.  It is the crustiest of our breads and has a dense crumb.  Naturally Leavened.  Available Friday - Sunday

Sprouted Wheat

Made with wheat flour,  sprouted spelt, flax seed, and honey.

Available Saturday


French, Dutch Crunch, or Ciabatta, 4 oz each

One day advance notice required

October Baker’s Specials


Apple Wheat Sourdough


Cheesy Bread


Roasted Pumpkin Chevre Sourdough


Pumpkin Pecan Brioche

Rye Sunday: October 30


The best way to store bread is in a bread box or to keep in in the paper bag (with the top closed) and store in the pantry.  

We do not recommend plastic, because it accelerates the staling process by giving mold and bacteria a more favorable environment in which to grow.  Additionally, the flavor and crust deteriorates quickly in plastic.  Refrigeration, also, accelerates the staling process.  

If you do not plan to use the bread within two days, freezing the bread is another solution.  Our bread freezes very well.  Wrap the loaf or even half of it in plastic wrap and freeze up to two mouths.  When needed, just take out the loaf to thaw for a few hours.  To refresh the loaf, place it in the oven at 400 degrees for 5-10 minutes.