Sourdough Bakery FAQs

---

  We bake sourdough loaves (classic and with mix ins), focaccia, cinnamon rolls, croissants, challah, scones, banana bread, zucchini bread, and rotating seasonal items. Our menu changes weekly, so check our Hotplate page for what’s available this week.

No! we only use fresh milled grains, water and salt. Our breads are naturally leavened with sourdough starter, which is flour and water and naturally occurring yeast.

We cold ferment all of our sourdough for 60 to 75 hours (and longer if you request it). This slow process develops deeper flavor, a better crust, and makes the bread easier to digest. It’s a big part of why our bread tastes different from what you’ll find at a grocery store.

 Yes! We source organic wheat berries and mill them fresh before every bake. Freshly milled flour has more nutrition, more flavor, and a completely different texture than the pre milled flour sitting on store shelves. Once you try bread made with fresh milled flour, you’ll understand why we go through the extra effort .

 We use organic grains for all of our flour and source organic and locally sourced ingredients whenever possible. Quality is non negotiable for us. 

Yes to both. We cater corporate events, and private parties. We also supply wholesale orders to restaurants and retailers out of our licensed commissary kitchen. Email us at isa@betonbread.com or call (512) 387-5350 to talk about what you need.

Click Order now at the top of the website. to see the current menu and place an order for farmers markets or local pickup. You can also just show up to any of our markets. We bake enough for our community, and we’d love to see you there.

 We’re at farmers markets across Las Vegas every week. Thursdays at GVR (9am to 1pm), Saturdays at Downtown Summerlin (9am to 2pm), and Sundays at St. Rose (8am to 1:30pm) or UnCommons (10am to 2pm). We’re also available for pickup at Khoury’s on Eastern and Aspire coffee shop in Sky Canyon. Check our Instagram @betonbread for the latest schedule.