10 California Bakeries Still Baking Sourdough The Old-Fashioned Way
California’s sourdough scene has deep roots dating back to the Gold Rush era. While modern bakeries often take shortcuts, some dedicated artisans still maintain traditional methods – using wild yeast cultures, long fermentation times, and hand-shaping techniques.
These ten bakeries honor sourdough’s heritage while creating bread with complex flavors and textures you simply can’t find in mass-produced loaves.
1. Old Town Baking Company – Rancho Cucamonga
Tucked away in Rancho Cucamonga, this gem employs time-honored European techniques that many commercial bakeries have abandoned. Their sourdough starter receives daily attention like a cherished pet.
Locals flock to farmers markets throughout the Inland Empire to snag these crusty loaves before they sell out. The retail shop offers the full range of their artisanal creations.
2. Wild Flour Bread – Freestone
Nestled in tiny Freestone, Wild Flour’s massive brick oven dominates the bakery. Bakers slide handcrafted loaves into the wood-fired chamber using long-handled peels, creating bread with perfectly blistered crusts.
Organic ingredients sourced from nearby farms contribute distinctive regional character. The 24-hour fermentation process develops complex flavors that have earned this bakery cult status among Sonoma County bread enthusiasts.
3. Raymond’s Sourdough Bread Outlet – South San Francisco
Raymond’s represents Bay Area sourdough traditions at their finest. Their century-old mother culture produces that distinctive San Francisco tang that tourists and locals crave.
Master bakers refuse modern shortcuts, maintaining hand-folding methods and proper proofing times. The modest storefront belies the extraordinary bread inside, crusty exteriors giving way to tender, airy crumb with perfect chew.
4. Rustic Loaf – Upland
Morning visitors to this upland micro-bakery are greeted by the intoxicating aromas of fermenting wheat. The bread-making process honors heritage grain varieties, linking it to agricultural traditions often overlooked in commercial baking.
Each naturally leavened loaf receives careful, personal attention throughout its journey from flour to finish. The limited daily production ensures a level of quality that mass bakeries cannot replicate.
5. Lucy’s Sourdough Bakery – Lake Forest
Behind an unassuming strip mall facade, bakers arrive in the early hours to shape dough that has been fermenting overnight. The resulting loaves are known for their exceptionally open crumb structure, creating pockets that trap butter perfectly.
Weekend lines often form well before opening time, as regulars understand that these small-batch treasures tend to sell out by noon.
6. Sourdough By Lo – Palmdale
Baking started simply and grew into a dedicated craft. The loaves develop slowly, allowing natural fermentation to create rich, complex flavors without shortcuts.
Orders are placed ahead of time for pickup at a small, personal bakery. Made from just basic ingredients, the bread offers a depth of flavor that mass-produced versions can’t achieve.
7. Grover Beach Sourdough – Grover Beach
Salt-kissed air from the nearby Pacific influences the unique flavor profile of these Central Coast loaves. Owner Jack Simmons maintains three different wild yeast cultures, each capturing distinct local microflora.
The bakery’s commitment to tradition extends to their milling practices – grinding a portion of their flour in-house daily. No commercial additives or dough conditioners ever touch these authentically crafted sourdough creations.
8. AV Sourdough – Palmdale
Founded with a focus on combining precision and tradition, this bakery uses carefully controlled environments to nurture natural fermentation.
Each loaf is known for its distinctive appearance and exceptional texture. The extended process results in a crust that crackles beautifully, revealing a tender, flavorful interior with just the right moisture.
9. Boudin Bakery – San Francisco
San Francisco’s oldest continuously operating business guards a sourdough legacy dating to 1849. Their original mother dough survived earthquakes and fires, passed down through generations of dedicated bakers.
Tourists flock to Fisherman’s Wharf to watch artisans hand-craft the iconic torpedo-shaped loaves. Beyond tourist appeal, locals appreciate how Boudin maintains traditional methods while operating at scale – proving old-world techniques can sustain commercial success.
10. Tartine Bakery – San Francisco
People travel from far and wide to visit this bakery, often waiting patiently in long lines before opening. Its unique approach to breadmaking has changed what many expect from sourdough, producing loaves with a distinctive texture and sound.
The slow fermentation results in bread with an open structure and tender interiors. Despite growth and expansion, the bakery remains committed to traditional, hands-on methods that preserve its artisanal spirit.
