About Us
BAKED. In Amador - New Location
Our very latest news is we now have a business location in Volcano, California! We will be selling our sourdough bread year-round and will also be adding other baked goodies to the mix! Our days of operation are Thursday, Friday & Saturdays 10:00am-6:00pm. We have also updated our branding that best represents our current business model. We recently changed our name from Klean Eatz Market and Bakery to BAKED. In Amador. As we continue to focus on baking the very best breads and other baked goods, we knew that being in the Amador Community would allow us to continue to serve our customers and meet their BAKED needs.
We invite you to join our fun and exciting journey and to GOD be ALL the GLORY!
Galatians 1:3
Kris and Tom Henderson
Klean Eatz Market and Bakery
Our humble beginnings….
Klean Eatz Market and Bakery was our business journey that started in November 2020 in Ripon, California. Please take the time to read about our humble beginnings and where it all started…
No matter where you live, Tom and I believe you can find people who are growing clean, sustainable food. Who is raising beef nearby? Eggs? Chicken? Clean vegetables? Clean, naturally leavened sourdough bread? Have you ever asked yourself these questions? For Tom and me, it was a challenge to be able to find all this healthy food nearby, not to mention, all in one place.
So, with that passion in our hearts, we decided to embark on a journey making clean, local food available within arm’s reach, a place that would bring the local farmers and consumers together in one local place that was known as Klean Eatz Market and Bakery. As we navigated through the hardships of high food costs and maintaining inventory in the market due to high minimums and shortage of products, we found it unsustainable to keep the market open. We’re best known for our high-quality sourdough products, which have captivated the hearts of the community and surrounding area. Since sourdough sales were sustaining the business, in late 2023 we decided to sublease the market and cafe space, allowing us to focus exclusively on producing our sourdough. For most of the year in 2024, you may have found us at multiple farmers markets near the Central Valley and in Amador County. Even as the market season winds down, we continue to support local farmers. We have joined the boards of directors of Farms of Amador and Amador Farmers Market. Both organizations support local farmers as well as schools, making gardens and education available to Amador County students and families.
Our New Address
16164 Main Street, Volcano, CA 95689
Come to a Farmers Market
Almost all year around you can find us at several pop-up locations in the Central Valley and Amador County areas.
Pop-up Market Location!
Meeting the needs of the community by bringing the freshest and healthiest sourdough straight to you!
What others are saying about our sourdough or the products and methods we use
“Your bread is too good, almost addictive...I can’t wait until next week”
“Your bread is the best around. Light and airy and packed with deliciousness with the holes we love so much in sourdough”
“Holy H#@!
That blue cheese and walnut loaf is crazy good”
“Finished (your bread) yesterday. There is NOTHING like it anywhere. Believe me, I try every loaf I can find :)”
“We grow all our wheat on local farms in the Pacific Northwest. They’re helping us start a food revolution built on sustainable regenerative growing methods that conserve soils and boost the long term viability of family farms. It’s how to produce grain—and flour—that’s as clean as nature meant it to be.”
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Our PROMISE
Our hand-crafted sourdough bread is made with only high-quality ingredients including stoneground wheat that is grown without the use of pesticides, herbicides, GMOs, glyphosate and grown biodynamically. It also contains wild yeast, Reverse Osmosis Water, and organic sea salt. Three ingredients you can count on one hand. Flour, salt and water!
Kris and Tom at a local pop-up market
About Us
We are Kris and Tom Henderson
Realizing that bread in America was becoming harder to digest and wanting to find something healthier for my family, I started learning how to make sourdough bread in my home kitchen. From there, I continued to research grains and flour and worked on creating and growing my own wild yeast. I have enjoyed the growth process of my journey by attending San Francisco Baking Institute while perfecting the art of bread making. My husband Tom, retired from the business world a few years ago to serve our customer’s full time.
“WHAT IF A BAKERY KEPT ITS HEART AND SOUL, BUT ALWAYS REMAINED OPEN TO NEW IDEAS?”