Bread and Flours
Made in Palm Springs, California 
est. 2019

Coming soon!

Retail Bakery - August 2022

Stay tuned for the opening date!

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Our Mission

​To support and serve 

the healthiest handcrafted sourdough bread.

Mark Gavigan - Founder of Bread and Flours

We are a family with one mindful goal. 

To offer all folks healthy bread using the sourdough process.

We employ transparency in everything we do; our ingredients, processes, percentages, and partners.

We craft preservative-free fresh loaves without additives, chemicals, or dairy products. 

We start with "whole" flour, milled on a stone granite American mill at Bread and Flours. 

We mill for freshness and for greater nutrition, with every loaf containing fresh milled flour.   

Milling whole grains - with nothing added or nothing removed.

We sprout whole grains, adding them to our sourdough.

We use organic whole grains with traceability from a single farmer grown in the USA.

 We use grain from the Imperial Valley, local wheat, 100 miles south of the Coachella Valley.

Each loaf is fermented in a cold environment to unlock a palate of flavors.

We use only sourdough culture to leaven (to raise) our sourdough naturally.

Each loaf takes a minimum of 36 hours to craft before baking. 

Using only whole ingredients.

Real sourdough baked fresh.

We partner with local farms -  Futterman Farms, Movaje Gold Raisins on the Vine, Woodspur Farms, and Wong Farms.




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