In Bloomsburg, Columbia County Bread and Granola makes handmade sprouted-grain breads, flatbread crisps and flax granola, with its signature Country Wheat loaf built from a wet sprouted mash rather than flour. The bakery uses naturally leavened dough made from sprouted wheat, water and sea salt, without added yeast or dough enhancers, and also hand-shapes its pocket pita. Its employee-centric workplace emphasizes skilled bakers, high sanitation standards and a path toward employee ownership and community involvement.
Levon BreadPhiladelphia’s Levon Bread makes artisan sourdough loaves using traditional, slow-fermentation methods and naturally occurring wild yeast and lactic acid bacteria. Founded by Tamarick Kindrick, the company pairs freshly milled, locally sourced whole-grain flour with a broader mission to improve access to nourishing food in West Philadelphia. Its planned Levon Bread & Provisions concept extends that work toward affordable pantry staples and lower-waste food access.445110PHILADELPHIA, PA
Mediterra BakehouseFounded in Pittsburgh in 2002, Mediterra Bakehouse turns heritage wheat into naturally fermented artisan bread, taking its grain from field to loaf. The bakery grows four heritage wheat varieties on 35 acres in Arizona, mills the harvest with a natural granite stone mill, and uses at least 15% of its own organic heritage wheat flour in every loaf.PITTSBURGH, PA
Brimfield Bread OvenBrimfield Bread Oven grew from Jud and Genevieve Smith’s 2014 cottage bakery into a European-style bakery in Brimfield Township, making scratch bread and pastry with organic grains and local ingredients. Its sourdough breads use 100% organic flour, including Ohio-grown wholegrain spelt, rye and wheat, and the bakery’s breads are hand-shaped and baked in a stone deck oven. The shop opened in 2016 after community support through Kickstarter and remains a gathering place for coffee, pastries and Saturday-night pizza.KENT, OH
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