About

Tacoma Bread, this bakery of ours, has been a long time proofing.

Mike and Ann manage the bakery together, making everything from scratch.

Each loaf starts its process two days before being baked with an overnight sourdough starter to build its flavor.

Then the day before baking the dough gets a long, slow fermentation before being shaped and given an overnight rest in the walk-in cooler.

And finally on the morning you get the loaves, they go into the oven for that final spring, steam and set on their crackling crust.

Tacoma conceived and Tacoma made.

Tacoma Bread!