About

Sam and Tara met at a wholesale bakery in Berkeley, where Sam was running the bench and Tara was managing wholesale accounts. They opened Sourdough & Stone in 2021 with the simple idea that the bread you buy on a Saturday morning should taste like someone made it.

Everything in the case is made on premises. We mill hard red winter wheat from Capay Valley twice a week. The starter has been alive since the bakery opened. Loaves ferment for thirty hours; pastries are laminated by hand at four in the morning.

The team

There are six of us. Sam runs the bench and the wholesale program. Tara runs the front and everything else. Marcos started as a dishwasher in 2022 and now bakes the morning batch. Asha, Daniel, and Ji-yeon round out the floor.

Where the flour comes from

We work with Cayuga Pure Organics in upstate New York for the rye, and Capay Mills in California for the wheat and spelt. Both are small farms growing identifiable varieties — we pay more, but the bread tastes like something.

Wholesale

We supply six restaurants in Oakland and Berkeley with bread three days a week. If you'd like to be on the list, drop us a line — we add one new account per quarter.