what makes our bread different?

When people ask what makes our bread different, the answer starts long before we mix the dough. It begins with the grain.

Our name, Rye Goods, comes from the rye grown by the Tehachapi Grain Project. The work of farmers Sherry and Alex Wiser inspired the very beginning of our bread program and continues to shape the way we think about quality, sustainability, and flavor!

We also source thoughtfully grown and freshly milled grains from Cairnspring Mills and Camas Country Mill. These are partners who share our commitment to exceptional grain and regenerative farming. Starting with outstanding flour gives every loaf its depth of flavor and character.

Of course, at the heart of every dough is our 18-year-old, all-rye sourdough culture, nicknamed Wynona Ryeder! She's the backbone of our breads, bringing complexity and unmistakable flavor to every loaf. We just wouldn't have a bakery without her!

We rely on time instead of shortcuts. Our doughs are naturally leavened and slowly fermented, allowing flavor to deepen while creating the texture, structure, and keeping quality that make great bread.

Finally, each loaf is hand-shaped and baked in small batches, allowing every detail to be carefully considered. The result is a beautiful rustic crust, an open, tender crumb, and rich, developed flavor.

For us, great bread is never just about one ingredient or one step. It's the result of exceptional grain, dedicated farmers, a beloved sourdough culture, patient fermentation, and thoughtful craftsmanship. That's what makes Rye Goods bread different. Every loaf, every day!