Rooted in Tradition, Growing Into What's Next
 
Heritage Grains Bread Co. began in 2018 in a tiny downtown apartment kitchen, but our roots go back much further.
 
Stephanie grew up gardening and working farmers markets alongside her dad. Those early experiences shaped her appreciation for local food and the people behind it. Even as a child, she dreamed of opening a sandwich shop built around local goods and community—a place where people could gather over good food and feel at home.
 
Mitchell built his culinary experience working in professional kitchens, including Ludivine, before becoming head chef at Packard's. His love of farm-to-table cooking continues through his work with food and private dinners. Stephanie and Mitchell have been together since 2007.

After the midtown bakery Mitchell managed closed bakery guest started reaching out looking for bread, with zero experience Heritage Grains was born.
 
Today, we're a small microbakery working from our home kitchen, bringing together our experience, curiosity, and love of thoughtful food. Stephanie continues developing her skills as a pastry chef, from desserts for wine dinners and tea parties to pastries for a daily bakery case.
 
While Heritage Grains was once known primarily for sourdough, we're growing beyond the loaf. Our focus is on heritage grains, naturally leaven breads, traditional techniques, seasonal ingredients, and baking from scratch. We believe in understanding our ingredients, respecting the process, and being honest about how our food is made.

We're rebuilding one bake at a time, with the goal of investing in better equipment and eventually creating a dedicated baking space. Our vision reaches beyond bread: we want to build something rooted in local food, thoughtful craftsmanship, and community.

Heritage Grains is a return to our roots, with plenty of room to grow. We're glad you're here.