SUBSCRIPTION

One loaf/week distributed via porch pickup

Bakers’ choice, built with a variety of local grains and a natural, sourdough fermentation

Great for sandwiches and toast!

* SUBSCRIPTION PAUSE 7/1-7/7 FOR BAKER BREAK *

BREAD ME

We rotate through many varieties over a season, so you likely won’t see the same bread for 2 months. Some of our regular favorites include polenta, sunflower rye, triticale, sprouted wheat, barley, sesame, spelt, buckwheat, and durum.
Choose a neighborhood porch near you at checkout and we’ll send the specific address via email a few days before your subscription starts.
The bread will be in a crate on the front porch for contactless pick up.
NORTH on Wednesdays 3-8p
NE/NW/SW/SE/WA on Thursdays 3-8p
(or the next day 8a-noon)
If you know you’ll miss a pick up, please have a friend or neighbor enjoy your loaf.
Porch hosts donate any remaining loaves (after 12pm following pickup day).
Yes! The weekly loaves are $10 each via subscription (in the shop they range $11-12). Each month has a different number of weeks, so if the month costs $50, you will receive 5 loaves.
The bread keeps up to a week in its paper on the counter. For best results, eat fresh for a few days, toast as desired.
Bread freezes well. Slice and bag anything you predict won’t get eaten within the week.

SUNDAYS

We open at 10am with a variety of breads and goodies! The menu varies week to week, fueled by the bakers’ whim and local agriculture.

Come see us at 7304 N Leavitt Ave

* CLOSED 7/5 FOR BAKER BREAK *

GIFTCARDS

THE SOURCE

Chimacum Grainery is a hidden gem on the Puget Sound. These whole grain darlings work closely with Washington State University’s Bread Lab, planting new, innovative varieties that stand the best chance of adapting to our changing world. The grains are a little coarser, a little fresher, and full of vibrant flavor. Chimacum Grainery is so tiny that they don’t distribute beyond their immediate hub - we happily make the drive a few times per year to fill a vehicle with grain and spend a couple days camping along the way.

Cairnspring Mill has become a household name in our region and beyond for their fine “high extraction” flours. Think somewhere in between whole grain and white flour - an excellent scaffolding for all kinds of bread making, with the scrutinizing quality control that refuses growing malpractice and ensures consistency. This is the closest thing we use to white flour, yet Cairnspring flour is alive, imparted with stone-milled germ, and sifted to .85 ash content (whole grain is ~1.3+ ash content, white flour at .45).

Camas Country Mill has been our number one source for the past decade plus. CCM sets the standard for an appropriately-scaled regional mill, while raising the bar on quality and pioneering offerings that allow us to be so dang excited all the time about different grains! They work with various grain commissions, a swath of remarkable farmers, and a dedicated team that includes multiple generations of Huntons. The hospitality that Camas brings to every interaction is that of family. It’s no wonder that their community-based vision for growing grains is such a beacon of light right here in Oregon.