Where Every Loaf
Tells a Story

A Family Tradition, One Loaf at a Time

Mark's Bakery opened its doors in 2008 with a single sourdough starter, an old oak worktable, and a belief that bread made slowly tastes better. Sixteen years later, that starter is still bubbling away every morning.

We source from local farms within 50 miles of our bakery — stone-milled heritage flours, pasture-raised eggs, wildflower honey — because great ingredients are the first and most important ingredient in great bread.

Whether you're picking up your weekly loaf or planning a wedding cake, you're getting the same care and attention we'd give a meal for our own family.