Established in 2014, Babka Bakers is a family-owned bakery making fresh bread and baked goods by hand, with a particular focus on slow-fermented sourdough and imported non-GMO rye flour from Poland. The bakery specializes in wholesale orders while also taking on custom requests, and its breads are made on site without relying on excess sugar.
Berlin Natural BakeryIn Ohio’s Amish Country, Berlin Natural Bakery makes small-batch spelt breads and baked goods by hand, with its old-fashioned sourdough fermented for at least 24 hours. The family acquired the bakery in 1997, and third-generation twins Nicole and Nick now carry forward its focus on organic, minimally processed ingredients and simple recipes. Its organic spelt flour is stone-ground on demand, and the bakery’s products remain Non-GMO Project Verified.MILLERSBURG, OH
Boogie Bakery d.o.oFounded in Croatia in 1991 as the family bakery Kroštula, Boogie Bakery now produces 100% sourdough bread and bakery products at commercial scale. The Vulin family business shifted fully toward sourdough in 2018 and developed proprietary precision-fermentation technology to make naturally fermented bread consistent and efficient to produce. With 250 employees and capacity for up to 100,000 sourdough products a day, the company supplies customers across Europe, the United States and the UAE.NEW YORK, NY
Wheatberry Bake ShopWheatberry Bake Shop is a Snyder, New York artisan bakery and café making European-style breads, pastries, and custom cakes in-house. Its breads are built around sourdough culture, whole grains, simple ingredients, and extended fermentation rather than preservatives or rushed production. With a pastry team boasting more than 30 years of experience, the shop also creates distinctive celebration cakes, including vegan options.SNYDER, NY
123Dough Bakery123Dough Bakery is a certified organic bakery in Pound Ridge that hand-makes naturally leavened sourdough from freshly milled ancient grains. Its founding team spent years researching fermented foods and wheat varieties before opening the bakery, where dough ferments for at least 20 hours without industrial yeast and loaves are made with organic wheat, spring water, and sea salt. The bakery is especially known for its einkorn breads, including a limited 100% einkorn loaf made in batches of just 10 per week.POUND RIDGE, NY