Our story
Sunrise Bakery opened its doors in 1998 with a single oven and a family recipe for sourdough. Twenty-five years later we still bake everything in-house, from the first loaf at 4am to the last batch of cookies in the afternoon.
Local ingredients
Flour from the valley mill, butter from the dairy two towns over.
No shortcuts
Our sourdough ferments for 24 hours. Good bread takes time.