Wild Yeast crafts organic, naturally leavened breads using grains grown exclusively in the Northeast. Rooted in traditional baking, we embrace slow fermentation, stone-ground flour, and hand-shaped loaves that honor both the grain and craft.

Each loaf is fermented for over 20 hours, allowing flavor to deepen while making the bread more digestible and nourishing. By sourcing regionally and working closely with local farmers and millers, we aim to strengthen the local food economy, deepen relationships within our regional grain community, and support regenerative agriculture.