12 California Bakeries Still Baking Sourdough The Old-Fashioned Way
California’s sourdough heritage stretches back to the Gold Rush days, when miners relied on tangy, chewy loaves to fuel their adventures. Today, a handful of dedicated bakeries keep this tradition alive by using time-honored techniques passed down through generations.
These spots prove that slow fermentation and careful craftsmanship still create the best bread around.
1. Boudin Bakery
Opened in 1849, this legendary spot has been feeding San Francisco for over 170 years. The same mother dough starter has been used since day one, creating that signature tangy flavor locals crave.
You can watch bakers shape loaves through viewing windows at Fisherman’s Wharf. Their bread bowls filled with clam chowder have become a tourist must-try for good reason.
2. Acme Bread Company
Since 1983, Berkeley’s beloved bread maker has supplied countless restaurants with gorgeous levain loaves. Founder Steve Sullivan started the Bay Area’s artisan bread revolution from a small storefront.
Their naturally leavened bread requires patience and skill that machines can’t replicate. Early morning visits reward you with warm loaves straight from the oven, crackling crusts still singing.
3. Tartine Bakery
Chad Robertson’s country loaf has achieved cult status among bread enthusiasts worldwide. Lines form daily outside the Mission District location, with people waiting hours for a single loaf.
The secret lies in long fermentation times and careful attention to dough temperature. Robertson’s book taught home bakers everywhere how proper technique transforms simple ingredients into magic.
4. Backhaus Bakery
Anne Moser brought German baking traditions to San Mateo with incredible results. Her chocolate sourdough pushes boundaries while respecting traditional methods that take days, not hours.
Each loaf gets shaped by hand and baked in a stone deck oven. The aroma of fresh bread fills the neighborhood every morning, drawing customers from miles around.
5. The Mill
Josey Baker started making bread in his apartment before opening this popular spot. His philosophy centers on whole grains and natural fermentation that creates deeply flavorful loaves.
Toast topped with house-made almond butter has become their signature dish. The open kitchen lets you see bakers working with dough throughout the day, kneading and shaping by hand.
6. 61 Hundred Bread
Blue corn masa sourdough sounds unusual until you taste its earthy sweetness. This Santa Ana bakery has earned serious praise for blending Mexican ingredients with European techniques.
Small batch production means they often sell out before noon. Their commitment to local grains and traditional methods shows in every chewy, complex bite you take.
7. Della Fattoria
Kathleen Weber’s Petaluma bakery supplies restaurants throughout Northern California. Her rosemary bread and other sourdough varieties showcase decades of baking experience and dedication.
Wood-fired ovens give the crusts an unmatched depth of flavor. Weber learned her craft in Italy, bringing old-world wisdom to Sonoma County’s fertile farmland and food scene.
8. Gjusta
Venice Beach’s bakery-deli hybrid turns out stunning sourdough daily. Their naturally leavened loaves pair perfectly with house-smoked fish and creative sandwich combinations.
Bakers arrive before dawn to shape dough that’s been fermenting overnight. The casual atmosphere hides serious craftsmanship that goes into every crusty, chewy loaf they produce.
9. Neighbor Bakehouse
San Francisco’s Dogpatch neighborhood got a gem when this bakery opened its doors. Their naturally leavened breads focus on organic flour and long fermentation for maximum flavor.
Pastries share space with beautiful boules and batards on the shelves. Weekend mornings bring neighborhood families who’ve made picking up fresh bread part of their weekly routine.
10. Roma Bakery
Since 1911, this San Jose institution has been baking bread the same way. Five generations of the same family have maintained traditions that started over a century ago.
The historic building itself tells stories of California’s past. Walking in feels like stepping back in time, with recipes and methods unchanged despite modern trends swirling around them.
11. Semifreddi’s
This Alameda bakery has been wholesale-focused since 1984, supplying Bay Area restaurants. Their sourdough batards and baguettes maintain consistent quality through careful attention to starter health.
You can buy directly from their outlet store at fantastic prices. Watching delivery trucks load up with hundreds of loaves shows the scale of their operation and commitment.
12. Proof Bakery
Atwater Village’s neighborhood spot focuses on naturally leavened bread and community connection. Owner Jon Nodler spent years perfecting his starter before opening this cozy space.
Classes teach home bakers the science behind sourdough fermentation. Their commitment to education means more people understand why good bread takes time, patience, and proper technique to create.
