Our Bakery

Bread Culture started from the quest for a pure loaf that is easy on the digestive system. Once we had it (and worked out the kinks), we felt it deserved to be shared…

We rediscovered the art of sourdough baking as it's been done for thousands of years—with patience, attention, and respect for the process. Each loaf begins with flour, pure water, and our carefully maintained sourdough starter, then ferments slowly over 24-48 hours.

Long fermentation develops complex flavors, breaks down gluten for easier digestion, and creates bread with a lower glycemic index. The result? Loaves with incredible depth of flavor, beautiful open crumb, and that signature sourdough tang.

How It Works

We bake twice a week, the current capacity is 24 loaves a week. Orders are received Monday-Wednesday, the dough is prepared, and finally, the loaves are ready for pickup Saturday and Sunday 8-12.

What Makes Our Bread Different

• Long fermentation: 24-48 hours for optimal flavor and digestibility

• Organic flour: From trusted regional mills

• Local ingredients: Supporting New Hampshire farmers and producers

• Small batches: Baked fresh every week

• No additives: Just flour, water, salt, and time

• Home-baked quality: Every loaf receives individual attention