Natural Ingredients, Artisan Techniques

We strive to use ingredients that you can read and know what they are so you know what you’re putting into your body. We also use techniques that are tried and true like LONG PROOFING our sourdough products and leavened ONLY using Sourdough Starter on anything labeled “Sourdough”. Our starter went through a re-make/glow up in 2026 to a stiff starter that added in some Rye flour and transitioned names from Olga to CLINT YEASTWOOD. We also use commercial cake yeast in many other products but you will know because they don’t say “Sourdough”. We make all of our own spice blends, and use toppings and inclusions that are natural. Rarely we will use an extract, flavoring or coloring and those are mostly found in our pastries.

How did it start?

It all started just before the Guys first son was born on a quest to make his mom’s sourdough bread! The Bread Guy was determined to get some yummy bread like he had growing up and after many attempts, BAM! He took it to work, and a few people asked how much he’d charge to make them some too! From there it grew into a fermented love. He began to seek out web articles, cookbooks, other pastry professionals and YouTube-university. Once down the rabbit-hole, he attended a weekend intensive course at King Arthur Flour in Vermont that focused on techniques and how to open your own bakery!

The Bread Guy has by now expanded his repertoire to include the original sourdough with a more sophisticated flare with a Non GMO whole wheat flour as well as hand rolled and laminated croissants and other pastries such as almond croissants, chocolate almond croissants, chocolate croissants, danishes and the signature Croissant Pocket Sandwiches (special order only)!

As he continues to learn, we have added many European favorites like Bavarian Soft Pretzels, Challah& Focaccia! He and The Bread Guy team are always learning and testing new items with traditional basis and new techniques and flavors.

Our Mission

We are striving to MAKE GLUTEN GREAT AGAIN!! Ok that sounds silly, but seriously! So many people have given gluten and bread a bad name when so often it comes down to the preservatives and conditioners that are added to modern breads to make them “shelf stable” and last longer.
We do NOT USE ANY CONDITIONERS OR PRESERVATIVES! That is why your labels say “Refrigerate after purchase” on all of our products.
We want to bring good, quality bread products back to the Northeastern Indiana area like we have been since 2017 and are soon to be shipping across the US! We have just launched our local Bread Baking classes as of October 2024 in our bakery where we’re teaching those who want to learn how to make their own how to do it with techniques that will work in your own kitchen!