Anthem, Arizona
Bread worth planning your week around.
Naturally leavened sourdough, mixed by hand at nine at night and pulled from the oven at dawn. Three bakes a week, as many loaves as the oven holds, and not one more.
Free pickup in Anthem Delivered for $9.95 No card needed — you pay when you collect.
The next bake
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The menu
Eight loaves. No shortcuts.
Everything here is leavened with a starter and nothing else — no commercial yeast, no conditioners, no improvers. Flour, water, salt, and time. Time is the expensive one.
Twenty-two hours
The long way round
There is a way to make bread that looks like this in four hours. We know what it is. We do not do it, because the thing that makes real sourdough worth eating — the faint sourness, the chew, the fact that it does not sit heavily on you — only shows up if you let the dough take its time.
Which is also why we cannot bake more of it on a whim, and why the count on this site is a real count.
Feed
The starter gets fed twice a day, every day, holidays included. When it is happy it smells like green apples and doubles in four hours. When it is not, we do not bake.
Ferment
Mixed at nine at night. Four sets of folds by hand, an hour apart, then the whole lot goes cold until morning. Long, slow, and entirely unhurried.
Fire
Into a 500° deck oven with a burst of steam. Twenty minutes covered, twenty-five open, out when the crust is nearly too dark. That is where the flavour lives.
Anthem · New River · Desert Hills
We'll drive it to your door for $9.95.
If you are in 85086 or 85087, add delivery at checkout and your bread arrives late morning on bake day, still warm enough to be a bad idea to leave in the car. One flat fee, however many loaves.
Anywhere else, pickup is free and the bread is worth the drive — we will tell you exactly where and when when you reserve.
How reserving works
Claim a loaf, then come and get it.
Pick a bake day
Wednesday, Friday or Saturday. Orders for each bake close at six the evening before, because the dough is mixed that night.
Claim your loaves
First come, first served, and the count you see is live. When the last olive loaf goes, the site says so rather than taking your order anyway.
Collect, or open the door
Pick up in the morning window, or take delivery around lunchtime. You pay us then — cash or card at the door. Nothing is charged today.
Why we bake to the count
Every loaf has a name on it before the oven is lit. That is why we sell out most weeks, why almost nothing gets thrown away, and why a reservation here actually means something — it is not a waiting list, it is your loaf.