Discover the Bet on Bread Difference

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Bet on Bread started in our kitchen with a bag of organic wheat berries, a grain mill, and a stubborn belief that Las Vegas deserved real bread.

Isabella is the heart and hands of this bakery. Born in Colombia, she brings a deep respect for real food and an obsessive attention to detail to every bake. She doesn’t use commercial yeast. She doesn’t take shortcuts. She mills the flour fresh, shapes every loaf by hand, and lets the dough take its time. 60 to 75 hours of cold fermentation, minimum.

Sam handles the business side. The markets, the orders, the logistics, and the 4am alarm clocks. He’s Isabella’s biggest believer and the reason Bet on Bread went from a kitchen hobby to a real business serving the Las Vegas community.

What started as a cottage bakery has grown into something more. We now operate out of a licensed commissary kitchen for our wholesale and commercial orders, while still keeping the handmade, small batch approach that started it all. Whether we’re baking 10 loaves or 100, the process is the same: organic grains, fresh milled flour, natural fermentation, and zero compromises.

We show up at farmers markets across Las Vegas every week. Rain, shine, or 40 degree mornings. Because that’s where we get to see the people who make this whole thing worth it. Every regular who comes back, every kid who grabs a sample, every person who tries sourdough for the first time. That’s why we do this.

This isn’t just a bakery. It’s our dream. And we’re glad you’re part of it.