The Bread Is Coming Back

For years, Leaven & Love bread showed up at farmers markets in Central Oregon — wild-fermented, gum-free, made with freshly milled brown rice flour and certified organic ingredients. Soft inside, crackling crust, the kind of gluten-free bread most people had given up hoping for.

We paused production while our family relocated and settled in. That time is almost up.

This spring, the bread comes back. Sourdough loaves, bagels, and more — baked the same slow way, available for the first time to a wider audience.

If you want to be the first to know when orders open, drop your email below.