SORRY, THE BAKERY IS CLOSED FOR A FEW WEEKS, PLEASE WATCH YOUR FARM NEWSLETTERS OR CHECK BACK HERE FOR UPDATES
winter delivery schedule: Ordering is open from Wednesday at 8 am through Saturday at 8pm for delivery to your pick up site the following wednesday
John’s Bread is a new micro bakery specializing in sourdough/naturally leavened, whole grain breads, baked in small batches by myself, Mountain Bounty founder John Tecklin. All organic ingredients, of course. All breads are slow fermented for over 24 hours with my sourdough starter. No commercial yeast. My goal is to make whole grain sourdough breads with a light, moist, and custardy interior crumb structure, that highlight the pure grain flavors without being overly sour. The breads contain nothing but flour, water, and salt (except the ones with seeds, nuts, or other noted ingredients). To the extent that they are available, I use whole stone milled flours from grains grown in CA. My dream is to one day mill my own flour.
Why Whole Grain and SourDOugh?
Just like with farming, where I view organic as merely the starting point where we begin to explore quality, I take the health benefits of whole grains and the long slow fermentation of the sourdough process for granted. Beyond this, my pursuit of bread is about taste. I admit that for many years I baked bread that was mostly white. I didn’t believe that whole grain breads could be tasty. I thought they would be dense, dry, crumbly and otherwise no fun. But I’m always looking for a challenge and with the inspiration of some friends, I finally started experimenting seriously with whole grains. Many of my early trials yielded terrible bread. It took years, but eventually I began to understand that while whole grains are much more challenging, with the right approach, they have the potential to yield much tastier and more interesting bread. Now even my kids are converts. They demand the whole grain option if I stray and bake a too-easy white loaf.
Sign up for your BreadS
We have 9 bread options to choose from. To see photos & descriptions, click on the “Order Now” button below.
Bread is only available for Western Nevada County, Wednesday pickups.
Options include weekly individual orders, or a subscription for a 12-week delivery period.
How to Order
Create a customer account so you can save your billing information from week to week by clicking here.
Order online through the button below.
Choose your pick up location when adding items to your cart- YOU CANNOT CHANGE PICK UP LOCATION ONCE THE ORDER IS MADE. Please reference the pick up sites listed below to choose the best option.
Proceed with checkout.
An order confirmation email will be sent with specific pick up location details.
When reordering after creating an account
Your computer will remember your login information for your account and you can reorder the next week without resigning in.
If it does not remember your account, or you need to log in and order on a different device:
Follow the steps to create an account listed above.
Click the button to 'officially create an account' and use your account information to sign in on the welcome screen that appears.
Order Wednesday 8AM THROUGH saturday 8PM
for the following wednesday’s Delivery.
There is a limited amount of each bread so
order early for best selection.
Family Bread History
I’ve been a passionate home baker for many years, and in the last couple years I’ve been diving deeper and studying with the legendary baker Dave Miller. Baking professionally since the early 90’s, Dave has been a mentor and inspiration to many of the best bakers in the US. Dave is unique in his deep commitment and ability to make incredible bread with whole grains. I’ve also been inspired by other talented bakers like Eduardo Morell and of course Tartine.
My interest in baking comes from my bread loving family. Growing up, my mother baked many breads, including Challah most Fridays. She continues to be a brilliant cook and experimenter with all sorts of baked goods. The sourdough starter I use now originally came from her. In the 1970’s, my father was a baker at the old Nevada City Bakery on Broad St, which used a huge brick oven that dated back to the gold rush- the oven is still there, walled in inside the building on the corner of Broad and Nile. Old peels from this bakery hang on the wall of my own tiny baking space. Before all this, My grandfather was a baker in traditional Jewish bakeries in St. Louis for 60 years. While the bread I bake now is surely far different from the bread my grandfather made, my love of bread can be traced back to him and beyond.