Organic Sprouted Wheat Bread, Baked with Purpose
We are proud of who we are and what we stand for. We’ve spent decades proving that bread is better when it's simple, honest, and thoughtfully made. We’re also 100% employee-owned, creating a pillar of community by making our co-workers into our co-owners.
From the solar power we use to the organic wheat berries we sprout daily, every choice we make is about sustaining the people and planet we love. If that makes our little bakery unlike any other? We’re all for it.
Waking up the grain
We’ve been sprouting our wheat at the bakery since day one. We take the extra time to soak and sprout organic whole wheat to unlock the nutrition inside.
By waking up the nutrients in every grain of wheat, we ensure our bread is both deeply nourishing and incredible in taste, no matter what you’re serving up.
Our mission is to keep prioritizing people over profits and nutrition over shortcuts, to bake a better way to eat, one slice at a time.
Born in Northern California, 1977
Our story started
in the San Francisco Bay Area, born out of the "Food for People, Not for Profit" movement. Back then, we were part of a small collective known as the Red Clover Worker’s Brigade. We were just a handful of people with a humble goal: to provide healthy, whole-grain food to our local community.
We’ve come a long way since those early days, but the core of Alvarado Street Bakery hasn't changed.
Today, our co-op is made up of over 50 employee-owners, and while our bread now reaches kitchens across the country, our grit remains the same. We’re still dedicated to the same organic, sprouted-grain methods that we started with almost 50 years ago.
