Interested in placing an order?

Email Sarah at

Venmo (@phoenixbakehouse) is the preferred method of payment but if you don't have it please let Sarah know and she'll make other arrangements.


At Phoenix Bakehouse, we embrace the tradition of our ancestors by using a long, slow fermentation process to raise bread made entirely by hand using just flour, water, salt, and time --no commercial yeast. All our loaves take 36-48 hours from start to finish, creating bread with superior flavor and keeping quality.

Most bread you’ll find today is mass-produced using commercial yeast, contributing to epidemics of obesity, diabetes, and gluten sensitivity. The resurgence of sourdough bread has been a beacon, calling us back to our roots. Slow-fermented, naturally leavened bread has been shown to be more nutritious, more easily digestible, safer for people with gluten sensitivity, and have a lower glycemic index than breads made with commercial yeast, making it a potentially viable option for people with diabetes.

Naturally leavened bread rises from a sourdough culture, and continues to rise from itself, over and over again, like a phoenix. Join the renaissance of real bread. Join us and rise.