Our Story

Leaven & Love started the way most real things do: out of necessity.

Our family needed bread that actually worked. Our youngest could not have dairy. Ashley could not tolerate gluten. Our oldest needed to eliminate it entirely. What we found on store shelves was not food. It was a workaround. Dry, dense loaves held together with gums and stabilizers, designed to pass as bread without committing to being any good.

A friend of ours was baking gluten-free sourdough and selling it at a Central Oregon farmers market. We bought her recipes and her customer list, rebuilt the formula from the ground up, and started baking. In early 2023 we made it official.

What we make is simple: wild-fermented sourdough, gum-free, built on freshly milled whole grains and organic ingredients, and given the time it needs. No shortcuts. No additives. Nothing in the loaf that does not belong there.

We are a small family bakehouse operating out of a licensed commercial kitchen in Oregon. That is not a technicality. It means the bread is made the right way, at real scale, without sacrificing the formula that made it worth eating in the first place.