Founded 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.
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
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
Five Points Artisan BakeshopFamily-owned and operated in Pittsburgh’s Squirrel Hill/Point Breeze, Five Points Artisan Bakeshop makes European-style breads and pastries in small-batch bakery fashion. Its breads begin at least 20 hours before baking, allowing each loaf—from baguettes to multigrain and whole-wheat breads—to be baked the day it is purchased. Pastries are made with high-quality eggs and butter, with local produce used whenever possible.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