Our Bakery
Commercial Operations
We are baking our stone-ground artisan sourdough bread in our commercial facility in Ripon as we have for the last four years.
Kris, owner and executive baker is finishing off a batch of sourdough bread.
General daily menu. Subject to change so please check back or call our business number 209-296-4301
Community
Kleanest Ingredients
Flour, salt, water and wild yeast.
In the process of opening BAKED in Amador, we decided to get out in the community by selling our naturally leavened sourdough bread. We are firm believers in getting to know people through personal interaction, I decided it would be fun to deliver bread on my bicycle. By doing so I was able to share my bread and vision as I also grew in my relationship with my customer. We live in a small town of old-fashioned values where people truly appreciate getting to know each other and connecting on a deeper level. Now we have grown our reach as sellers in several community farmer’s markets in the Central Valley, but mostly in Amador County where we have been so blessed.
Owner, Tom engages with customers during the Volcano Farmers Market!
BAKED in Amador Sourdough Starter Kits!
Our newest product offering at the weekly markets is our very own BAKED in Amador Starter Kit. Included with each package are the instructions to rehydrate, whole-grain flour, and BAKED in Amador dehydrated starter from our wild starter.
Our Locations
A portion of our current business model is serving our customers in various farmers markets in and around the Central Valley and Amador County throughout the spring - summer and fall times of the year doing our pop-ups! Check out our many market locations!