atwater's Bread
When we began in 1999, our bakery made only one kind of sourdough wheat bread, sold throughout local farmer’s markets.
One loaf turned into several unique offerings and eventually inspired Ned Atwater to take on making sandwiches, soups, salads, and everything else you can find at Atwater’s today!
While the loaves themselves have changed over the years, our mission and methods have not. Our team of bakers work hard to ensure we bring fresh bread to you each and every day.
We pride ourselves on traditional and wholesome bread, from the first egg cracked to the final pull from the oven. Bread is scaled and mixed daily before being shaped by hand and baked in our hearth ovens.
Now we even grind our own flour using an in-house grain mill, located inside the Atwater’s Big Kitchen bakery!
Throughout the year, we offer different seasonal featured breads. Look for when we have our jalapeno cheddar, cranberry pecan, Irish Brown, pumpernickel raisin, or Irish soda bread!
These, and many of our other seasonal breads, only last for a few weeks; so when you see them, please be sure to give them a try!