Sourdough

Sourdough Market Outlook

The global sourdough market is projected to reach approximately USD 4.2 billion by 2035, growing at a compound annual growth rate (CAGR) of around 7.5% during the forecast period from 2025 to 2035. The increasing interest in artisanal bread and enhanced consumption of healthy and natural food options are major growth factors driving this market. Furthermore, with the rise in awareness about the benefits of sourdough, such as improved digestion and lower glycemic index, consumers are increasingly opting for sourdough products over conventional bread. The expansion of the food service sector, particularly in cafes and restaurants that offer artisanal bread, is also contributing significantly to the market growth. Additionally, the growing trend of home baking, particularly post-pandemic, has led to an upsurge in demand for sourdough starters, flour, and related baking ingredients.

Growth Factor of the Market

The growth of the sourdough market can be attributed to various factors that align with contemporary consumer behaviors and preferences. One notable factor is the rising health consciousness among consumers, driving them to seek out more nutritious and wholesome food options. Sourdough, made through a natural fermentation process, is known for its better digestibility and enhanced nutritional benefits compared to conventional bread. Furthermore, the demand for gluten-free options is also propelling the market, as gluten-free sourdough options become more widely available and accepted. The artisanal bread movement has gained momentum, with consumers willing to pay premium prices for high-quality, naturally fermented bread. In addition, organized and commercial bakeries are increasingly adopting traditional sourdough methods to cater to evolving consumer tastes, further fueling market growth. The surge in online shopping and delivery services post-COVID-19 has made it easier for consumers to access diverse sourdough options, thereby expanding the market.

Key Highlights of the Market

• Growing demand for healthy and artisanal bread options.
• Rise in home baking trends, leading to increased sales of sourdough starters and ingredients.
• Expansion of the food service industry, with cafes and restaurants incorporating sourdough into their menus.
• The increasing availability of gluten-free sourdough options catering to dietary restrictions.
• Technological advancements in baking and fermentation processes, enhancing product quality.

By Product Type

Traditional Sourdough:

Traditional sourdough is the most recognized form of sourdough bread, characterized by its tangy flavor and chewy texture. This type of sourdough is made using a simple mixture of flour and water, which is fermented with wild yeast and lactic acid bacteria over an extended period. The fermentation process allows for the development of complex flavors and aromas and enhances the bread's nutritional properties. With the increasing demand for authentic and artisanal products, traditional sourdough accounts for a significant portion of the market. Bakeries and restaurants are increasingly emphasizing traditional techniques, which appeal to consumers looking for genuine culinary experiences. This trend also aligns with the growing interest in food heritage and sustainable practices.

Whole Wheat Sourdough:

Whole wheat sourdough is gaining popularity among health-conscious consumers as it provides more fiber and nutrients compared to white bread. Made from whole wheat flour, this type of sourdough retains the bran and germ of the wheat grain, thus offering a richer flavor and denser texture. The health benefits associated with whole grains, including improved digestion and a lower risk of chronic diseases, are driving the demand for whole wheat sourdough. With a more substantial emphasis on healthy eating, many bakeries are expanding their offerings to include whole wheat sourdough varieties, appealing to consumers seeking nutritious alternatives to conventional bread products.

Rye Sourdough:

Rye sourdough is another variant that has carved out a niche in the sourdough market. This type of bread uses rye flour, which gives it a distinct flavor profile and denser texture. Rye sourdough is particularly popular in European countries and is known for its high fiber content and lower glycemic index compared to wheat-based breads. The unique flavor and health benefits of rye sourdough are appealing to a growing segment of health-focused consumers and food enthusiasts. Its traditional roots and artisanal production methods further enhance its attractiveness, as consumers are willing to explore diverse bread options that align with their health goals.

Gluten-Free Sourdough:

With the rise in gluten sensitivity and celiac disease awareness, gluten-free sourdough has become a vital segment within the sourdough market. It is made using gluten-free flours, such as almond, rice, or tapioca flour, and utilizes natural fermentation processes similar to traditional sourdough. This type of bread caters to those who are gluten intolerant while still providing the health benefits associated with sourdough fermentation. As consumers increasingly prioritize gluten-free options, the availability and demand for gluten-free sourdough are expected to experience significant growth, making it an essential part of today's market landscape.

Spelt Sourdough:

Spelt sourdough is made using spelt flour, an ancient grain that has gained traction among health-conscious consumers. Spelt is known for its nutty flavor and nutritional advantages, including higher protein and fiber content compared to conventional wheat. This type of sourdough offers a unique twist for customers seeking alternative grains without compromising on taste and texture. The increasing inclination towards ancient grains in baking and cooking is driving demand for spelt sourdough. As consumers become more aware of the benefits of incorporating whole and ancient grains into their diets, spelt sourdough is anticipated to gain further popularity.

By Application

Bakery:

The bakery sector constitutes a significant portion of the sourdough market and is often regarded as the primary application area. Many bakeries are incorporating sourdough into their product lines, creating a diverse range of offerings that attract health-conscious customers and food enthusiasts alike. The artisanal approach to baking sourdough, with its extended fermentation times and unique flavor profiles, resonates with consumers looking for high-quality, flavorful bread options. As the demand for fresh, homemade-style products increases, bakeries are focusing on creating authentic sourdough varieties that enhance their reputation and attract a loyal customer base. This growing emphasis on artisanal products is projected to drive substantial growth in this segment.

Restaurants:

Restaurants are increasingly recognizing the value of incorporating sourdough into their menus, using it for various applications, from bread baskets to gourmet sandwiches. The trend towards artisanal and locally sourced ingredients has led many restaurants to partner with local bakeries specializing in sourdough. This not only enhances the dining experience but also aligns with the growing consumer preference for high-quality, authentic food. The versatility of sourdough allows it to be paired with various dishes, making it an attractive choice for chefs seeking to elevate their offerings. As the dining-out culture continues to thrive, the demand for sourdough in restaurants is expected to grow, further solidifying its market presence.

Home Baking:

The home baking segment has seen a surge in interest, particularly as more individuals took up baking during the pandemic. Many home bakers are now experimenting with sourdough, drawn by its health benefits and the rewarding experience of creating their own bread. The popularity of sourdough starter kits and instructional materials has made it easier for novices to enter the world of sourdough baking. As more people discover the joys of making sourdough at home, this segment is expected to continue its upward trajectory. The rise of social media platforms showcasing home-baked sourdough bread has further fueled this trend, inspiring others to join in the experience.

Food Service:

The food service application encompasses various institutions, including cafes, catering companies, and hotels that incorporate sourdough into their offerings. This segment is experiencing growth as consumers increasingly seek unique and flavorful bread options to complement their meals. Many food service establishments are capitalizing on the trend towards healthier eating by offering sourdough-based selections, such as sandwiches and appetizers. The ability to customize offerings with locally sourced and artisanal ingredients enhances the appeal of sourdough in the food service sector. With the ongoing demand for unique culinary experiences, the food service application is poised for growth in the sourdough market.

Others:

Other applications of sourdough encompass various niche markets, including specialty food producers and gourmet food shops. These establishments often focus on unique flavor combinations and innovative uses of sourdough, such as in pastries or as a base for artisanal pizzas. As the market evolves, new and creative applications for sourdough are anticipated to emerge, driven by consumer interest in gourmet and artisanal products. The flexibility of sourdough as a base ingredient allows for experimentation and innovation, providing opportunities for manufacturers and producers to explore new product lines that cater to discerning consumers.

By Distribution Channel

Supermarkets/Hypermarkets:

Supermarkets and hypermarkets play a crucial role in the distribution of sourdough products, providing consumers with convenient access to a wide array of options. These retail outlets often feature dedicated sections for artisanal breads, including sourdough, appealing to a broader audience. The increasing consumer preference for fresh and high-quality products has motivated many supermarkets to enhance their bakery sections, sourcing from local bakers or producing in-store fresh sourdough. The convenience of one-stop shopping ensures that consumers can easily find their preferred sourdough varieties, making this channel a dominant player in market distribution.

Specialty Stores:

Specialty stores, including artisan bakeries and health food shops, are crucial for promoting sourdough products due to their emphasis on quality and unique offerings. These outlets often carry a range of sourdough varieties that cater to specific dietary preferences, including gluten-free and whole grain options. The knowledgeable staff in specialty stores can provide valuable information about the health benefits of sourdough, attracting consumers who prioritize nutrition. As the demand for artisanal and specialty foods rises, these stores are likely to see an increase in sourdough sales, further solidifying their role in the market.

Online Retail:

Online retail has transformed how consumers access sourdough products, especially in recent years. E-commerce platforms and food delivery services have made it easier for consumers to order fresh sourdough from local bakeries or specialty stores without leaving their homes. This channel has become increasingly popular, providing consumers with the convenience of browsing various offerings and selecting products that meet their preferences. The rise of subscription services for artisanal breads, including sourdough, has also contributed to the growth of online retail. As the trend towards online shopping continues, this distribution channel is anticipated to gain further traction.

Convenience Stores:

Convenience stores have begun to recognize the growing consumer interest in high-quality bread products, including sourdough. While traditionally known for offering quick snacks and pre-packaged items, many convenience stores are now expanding their offerings to include fresh or packaged sourdough bread. This trend caters to consumers seeking convenient meal options without compromising on quality. The presence of sourdough in convenience stores provides an opportunity for impulsive purchases, making these outlets an increasingly relevant channel in the sourdough market.

Farmers Markets:

Farmers markets provide a unique platform for local bakers to showcase their sourdough products, often emphasizing organic ingredients and traditional baking methods. This distribution channel allows consumers to connect directly with producers, fostering a sense of community and supporting local businesses. The popularity of farmers markets is driven by consumers' desire for fresh, high-quality products that promote sustainability and local sourcing. The artisanal nature of sourdough aligns well with the values of farmers market shoppers, making this channel an essential segment within the sourdough market.

By Ingredient Type

Flour:

Flour is the primary ingredient in sourdough bread, serving as the base for the fermentation process. The type of flour used can significantly influence the flavor and texture of the final product. Various flours, including wheat, rye, and spelt, are utilized to create different sourdough varieties. The demand for specialty flours, such as organic or whole grain, is also on the rise as consumers become more health-conscious. As the market for sourdough expands, the sourcing and quality of flour will play a pivotal role in the overall product quality and consumer satisfaction.

Water:

Water is another essential ingredient in sourdough, playing a crucial role in the fermentation process. The quality of water can impact the overall flavor and texture of the bread, making it an important component for bakers. Many artisanal bakers use filtered or mineral water to ensure optimal conditions for fermentation. As the focus on quality ingredients continues to grow, the importance of water in sourdough production will likely be highlighted, with many producers emphasizing their water sourcing as part of their marketing strategies.

Starter Culture:

The starter culture is the heart of sourdough bread, containing the wild yeast and bacteria responsible for fermentation. This unique blend of microorganisms is what gives sourdough its distinctive tangy flavor and airy texture. The rising popularity of sourdough has led to an increased interest in homemade starter cultures, with many consumers eager to cultivate their own at home. The availability of high-quality starter cultures through retail channels is also expanding, allowing bakers to experiment with different flavor profiles. As more people delve into sourdough baking, the starter culture segment is expected to witness significant growth.

Salt:

Salt is a vital ingredient in sourdough, not only for flavor but also for regulating fermentation. It enhances the overall taste of the bread while also strengthening the gluten structure. The quality and type of salt used can vary, with many artisanal bakers opting for sea salt or Himalayan salt to elevate the flavor profile. As consumers become more discerning about the ingredients they consume, the emphasis on sourcing high-quality salt for sourdough production is likely to become more prominent. The awareness of the role salt plays in baking could influence purchasing decisions in this segment.

Others:

Other ingredients used in sourdough production can include various add-ins such as seeds, herbs, and fruits, which enhance the flavor and nutritional content of the bread. These additional ingredients allow bakers to create unique and diverse sourdough products that cater to different tastes and dietary preferences. As the trend towards artisanal and specialty breads continues to grow, the exploration of innovative flavor combinations will likely drive demand in this segment. This creativity in ingredient sourcing and utilization is anticipated to attract a wider range of consumers, further expanding the market.

By Region

The North American sourdough market is experiencing significant growth, with a projected CAGR of 8% during the forecast period. The increasing consumer inclination towards artisanal products and a growing awareness of the health benefits associated with sourdough are major drivers in this region. The rise of home baking, particularly during the COVID-19 pandemic, has also fueled demand for sourdough starters and related products. Additionally, the expanding food service sector, with restaurants incorporating sourdough into their menus, is contributing to market growth in North America. With the proliferation of local bakeries and artisanal bread options, the North American market is poised for continued expansion.

Europe remains a dominant player in the sourdough market, with a rich tradition of sourdough baking in countries such as France, Germany, and Italy. The European market is expected to maintain its leading position, driven by the demand for authentic, artisanal bread and the emphasis on heritage food practices. The popularity of whole grain and organic sourdough options is also on the rise, aligning with health-conscious consumer trends. With increased production capabilities and a focus on high-quality ingredients, European manufacturers are well-positioned to capitalize on growing global demand while fostering local craftsmanship.

Opportunities

The sourdough market is ripe with opportunities, especially as health-conscious consumers continue to seek out nutritious and wholesome food options. The rising trend of gluten-free and alternative grain products presents a substantial opportunity for manufacturers to introduce new and innovative sourdough varieties. As the market matures, companies can explore partnerships with local farmers and suppliers to promote sustainable sourcing, enhancing their brand's appeal. Additionally, as consumers increasingly invest in home baking, companies can capitalize on this trend by offering starter kits and instructional resources, tapping into the growing DIY food movement. The prospect of expanding distribution channels, particularly through online retail, enables businesses to reach a broader audience, further fueling market opportunities.

Moreover, there is room for innovation in flavor profiles and ingredient combinations within the sourdough category. Manufacturers can experiment with unique additions, such as herbs, spices, and seasonal ingredients, to attract adventurous consumers. The increasing popularity of food experiences and artisanal products creates an opportunity for gourmet sourdough offerings in premium retail settings and specialty food markets. As consumer preferences continue to evolve, the sourdough market stands to benefit from the ongoing exploration of creative applications and collaborations with chefs and food influencers, driving interest and awareness.

Threats

Despite its growth potential, the sourdough market faces several threats that could hinder its expansion. One major challenge is the increasing competition from other types of bread and bakery products. As consumers have a wide array of options, including gluten-free, low-carb, and specialty breads, the market for sourdough could be adversely affected if it fails to differentiate itself effectively. Additionally, fluctuations in raw ingredient prices, particularly flour and specialty grains, can significantly impact production costs and profit margins. Manufacturers must navigate these cost pressures while maintaining product quality to remain competitive in the market.

Another threat includes the potential for supply chain disruptions, which could affect the availability of key ingredients and raw materials used in sourdough production. Natural disasters, trade policies, and economic uncertainties can exacerbate these challenges and stunt market growth. Furthermore, changing consumer preferences and trends may lead to shifts in demand, and the industry must remain agile to adapt to these changes. Staying ahead of health and dietary trends will be crucial for sourdough producers to mitigate these threats and continue appealing to a broad consumer base.

Competitor Outlook

• King Arthur Baking Company
• Bob's Red Mill Natural Foods
• La Brea Bakery
• Acme Bread Company
• Alvarado Street Bakery
• Wildgrain
• Farmers' Market Bakery
• Silver Hills Bakery
• St. Pierre Bakery
• Dave's Killer Bread
• Oroweat
• Pain de Campagne
• Brooklyn Bread Lab
• Fleischmann's Yeast
• Schmidt Baking Company

The sourdough market showcases a competitive landscape marked by a blend of established bakeries and innovative startups. Major players like King Arthur Baking Company and La Brea Bakery have managed to create a strong brand presence through their focus on quality, sustainability, and artisanal craftsmanship. King Arthur Baking Company, with its long-standing reputation for exceptional baking products, has also ventured into the sourdough segment by offering a wide range of sourdough starters and baking mixes. Their commitment to quality and community engagement has positioned them as a leading brand in the market.

Bob's Red Mill Natural Foods is another prominent name in the sourdough market, well-known for its organic and whole grain offerings. The company promotes healthy eating and sustainability, which resonates with consumers seeking nutritious options. With a growing line of gluten-free and specialty flours, Bob's Red Mill is adapting to the changing consumer landscape and diversifying its product range to meet demand. Their focus on education and recipe development further enhances their appeal, providing consumers with inspiration for incorporating sourdough into their diets.

Innovative brands such as Wildgrain and Farmers' Market Bakery are making waves in the sourdough segment by emphasizing unique approaches to baking and sourcing. Wildgrain, for example, offers subscription services for artisanal bread, including sourdough, and focuses on sustainable practices by sourcing from local farms. This model caters to the growing trend of convenience while promoting fresh, high-quality products. Similarly, Farmers' Market Bakery emphasizes local ingredients and community connections, appealing to consumers looking for authenticity in their food choices. As competition intensifies, these companies are well-positioned to capitalize on the evolving preferences of health-conscious consumers and the artisanal food movement.

• 1 Appendix

  • 1.1 List of Tables
  • 1.2 List of Figures

• 2 Introduction

  • 2.1 Market Definition
  • 2.2 Scope of the Report
  • 2.3 Study Assumptions
  • 2.4 Base Currency & Forecast Periods

• 3 Market Dynamics

  • 3.1 Market Growth Factors
  • 3.2 Economic & Global Events
  • 3.3 Innovation Trends
  • 3.4 Supply Chain Analysis

• 4 Consumer Behavior

  • 4.1 Market Trends
  • 4.2 Pricing Analysis
  • 4.3 Buyer Insights

• 5 Key Player Profiles

  • 5.1 Oroweat
    • 5.1.1 Business Overview
    • 5.1.2 Products & Services
    • 5.1.3 Financials
    • 5.1.4 Recent Developments
    • 5.1.5 SWOT Analysis
  • 5.2 Wildgrain
    • 5.2.1 Business Overview
    • 5.2.2 Products & Services
    • 5.2.3 Financials
    • 5.2.4 Recent Developments
    • 5.2.5 SWOT Analysis
  • 5.3 La Brea Bakery
    • 5.3.1 Business Overview
    • 5.3.2 Products & Services
    • 5.3.3 Financials
    • 5.3.4 Recent Developments
    • 5.3.5 SWOT Analysis
  • 5.4 Pain de Campagne
    • 5.4.1 Business Overview
    • 5.4.2 Products & Services
    • 5.4.3 Financials
    • 5.4.4 Recent Developments
    • 5.4.5 SWOT Analysis
  • 5.5 St. Pierre Bakery
    • 5.5.1 Business Overview
    • 5.5.2 Products & Services
    • 5.5.3 Financials
    • 5.5.4 Recent Developments
    • 5.5.5 SWOT Analysis
  • 5.6 Acme Bread Company
    • 5.6.1 Business Overview
    • 5.6.2 Products & Services
    • 5.6.3 Financials
    • 5.6.4 Recent Developments
    • 5.6.5 SWOT Analysis
  • 5.7 Brooklyn Bread Lab
    • 5.7.1 Business Overview
    • 5.7.2 Products & Services
    • 5.7.3 Financials
    • 5.7.4 Recent Developments
    • 5.7.5 SWOT Analysis
  • 5.8 Dave's Killer Bread
    • 5.8.1 Business Overview
    • 5.8.2 Products & Services
    • 5.8.3 Financials
    • 5.8.4 Recent Developments
    • 5.8.5 SWOT Analysis
  • 5.9 Fleischmann's Yeast
    • 5.9.1 Business Overview
    • 5.9.2 Products & Services
    • 5.9.3 Financials
    • 5.9.4 Recent Developments
    • 5.9.5 SWOT Analysis
  • 5.10 Silver Hills Bakery
    • 5.10.1 Business Overview
    • 5.10.2 Products & Services
    • 5.10.3 Financials
    • 5.10.4 Recent Developments
    • 5.10.5 SWOT Analysis
  • 5.11 Alvarado Street Bakery
    • 5.11.1 Business Overview
    • 5.11.2 Products & Services
    • 5.11.3 Financials
    • 5.11.4 Recent Developments
    • 5.11.5 SWOT Analysis
  • 5.12 Farmers' Market Bakery
    • 5.12.1 Business Overview
    • 5.12.2 Products & Services
    • 5.12.3 Financials
    • 5.12.4 Recent Developments
    • 5.12.5 SWOT Analysis
  • 5.13 Schmidt Baking Company
    • 5.13.1 Business Overview
    • 5.13.2 Products & Services
    • 5.13.3 Financials
    • 5.13.4 Recent Developments
    • 5.13.5 SWOT Analysis
  • 5.14 King Arthur Baking Company
    • 5.14.1 Business Overview
    • 5.14.2 Products & Services
    • 5.14.3 Financials
    • 5.14.4 Recent Developments
    • 5.14.5 SWOT Analysis
  • 5.15 Bob's Red Mill Natural Foods
    • 5.15.1 Business Overview
    • 5.15.2 Products & Services
    • 5.15.3 Financials
    • 5.15.4 Recent Developments
    • 5.15.5 SWOT Analysis

• 6 Market Segmentation

  • 6.1 Sourdough Market, By Application
    • 6.1.1 Bakery
    • 6.1.2 Restaurants
    • 6.1.3 Home Baking
    • 6.1.4 Food Service
    • 6.1.5 Others
  • 6.2 Sourdough Market, By Product Type
    • 6.2.1 Traditional Sourdough
    • 6.2.2 Whole Wheat Sourdough
    • 6.2.3 Rye Sourdough
    • 6.2.4 Gluten-Free Sourdough
    • 6.2.5 Spelt Sourdough
  • 6.3 Sourdough Market, By Ingredient Type
    • 6.3.1 Flour
    • 6.3.2 Water
    • 6.3.3 Starter Culture
    • 6.3.4 Salt
    • 6.3.5 Others
  • 6.4 Sourdough Market, By Distribution Channel
    • 6.4.1 Supermarkets/Hypermarkets
    • 6.4.2 Specialty Stores
    • 6.4.3 Online Retail
    • 6.4.4 Convenience Stores
    • 6.4.5 Farmers Markets

• 7 Competitive Analysis

  • 7.1 Key Player Comparison
  • 7.2 Market Share Analysis
  • 7.3 Investment Trends
  • 7.4 SWOT Analysis

• 8 Research Methodology

  • 8.1 Analysis Design
  • 8.2 Research Phases
  • 8.3 Study Timeline

• 9 Future Market Outlook

  • 9.1 Growth Forecast
  • 9.2 Market Evolution

• 10 Geographical Overview

  • 10.1 Europe - Market Analysis
    • 10.1.1 By Country
      • 10.1.1.1 UK
      • 10.1.1.2 France
      • 10.1.1.3 Germany
      • 10.1.1.4 Spain
      • 10.1.1.5 Italy
  • 10.2 Sourdough Market by Region
  • 10.3 Asia Pacific - Market Analysis
    • 10.3.1 By Country
      • 10.3.1.1 India
      • 10.3.1.2 China
      • 10.3.1.3 Japan
      • 10.3.1.4 South Korea
  • 10.4 Latin America - Market Analysis
    • 10.4.1 By Country
      • 10.4.1.1 Brazil
      • 10.4.1.2 Argentina
      • 10.4.1.3 Mexico
  • 10.5 North America - Market Analysis
    • 10.5.1 By Country
      • 10.5.1.1 USA
      • 10.5.1.2 Canada
  • 10.6 Middle East & Africa - Market Analysis
    • 10.6.1 By Country
      • 10.6.1.1 Middle East
      • 10.6.1.2 Africa

• 11 Global Economic Factors

  • 11.1 Inflation Impact
  • 11.2 Trade Policies

• 12 Technology & Innovation

  • 12.1 Emerging Technologies
  • 12.2 AI & Digital Trends
  • 12.3 Patent Research

• 13 Investment & Market Growth

  • 13.1 Funding Trends
  • 13.2 Future Market Projections

• 14 Market Overview & Key Insights

  • 14.1 Executive Summary
  • 14.2 Key Trends
  • 14.3 Market Challenges
  • 14.4 Regulatory Landscape

Segments Analyzed in the Report

The global Sourdough market is categorized based on

By Product Type

• Traditional Sourdough
• Whole Wheat Sourdough
• Rye Sourdough
• Gluten-Free Sourdough
• Spelt Sourdough

By Application

• Bakery
• Restaurants
• Home Baking
• Food Service
• Others

By Distribution Channel

• Supermarkets/Hypermarkets
• Specialty Stores
• Online Retail
• Convenience Stores
• Farmers Markets

By Ingredient Type

• Flour
• Water
• Starter Culture
• Salt
• Others

By Region

• North America
• Europe
• Asia Pacific
• Latin America
• Middle East & Africa

Key Players

• King Arthur Baking Company
• Bob's Red Mill Natural Foods
• La Brea Bakery
• Acme Bread Company
• Alvarado Street Bakery
• Wildgrain
• Farmers' Market Bakery
• Silver Hills Bakery
• St. Pierre Bakery
• Dave's Killer Bread
• Oroweat
• Pain de Campagne
• Brooklyn Bread Lab
• Fleischmann's Yeast
• Schmidt Baking Company