Welcome to McGrath's Bakehouse, thanks for stopping by!
Our bakehouse is dedicated to making bread the way it used to be.
There was once a time when bread was one of nature’s more wholesome and perfect foods, packed full of nutrients which our bodies could readily absorb. In the past 100 years, bread has become something manufactured on a large scale where fast production and low price became the driving forces of its evolution (or devolution), taking with it all its wholesome and health-filled qualities.
We are committed to bringing back the kind of bread perfected over the past several thousand years—wholesome and delicious.
Naturally-leavened sourdough bread made with organic grains.
This is the only type of bread you will find here at the bakehouse. Why? This is how bread was developed six thousand years ago. Commercial yeast is relatively new, and although it has greatly diversified how bread can be made (don't get us wrong, we really enjoy some of these yeasted varieties), it has had many negative impacts on the digestibility of bread.
Sourdough bread on the other hand, ferments all parts of the wheat (including the gluten!), making it a much more digestible and flavorful counterpart to what we typically find available in stores today. You can have faith that all bread here is leavened 100% with sourdough, and we don't even have a speck of commercial yeast in the bakery!
A more gluten-safe bread
While we do NOT make anything that is gluten-free, we make an effort to give you a final product that has no unfermented glutenous flour. This means that the flour that is on the surface and the bottoms of our bread come from flours such as rice and oat. Since the fermentation process breaks down gluten somewhat, many who are intolerant to gluten can eat this fermented product with no ill effect.
We are a pick up location based business and do not have a storefront with open hours.
Bread purchased on this website will not be shipped, but dropped off at the designated pick up location you choose at checkout.