Sourdough Bakery

Winchester Bay, United States

3.9

Open now

20 reviews

Accepts Credit Cards

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Bussiness info

Takes Reservations
No
Delivery
No
Take-out
Yes
Accepts Credit Cards
Yes
Good For
Brunch
Parking
Private Lot
Bike Parking
Yes
Wheelchair Accessible
Yes
Good for Kids
Yes
Good for Groups
No
Attire
Casual
Ambience
Casual
Noise Level
Average
Alcohol
Beer & Wine Only
Outdoor Seating
Yes
Wi-Fi
No
Has TV
No
Waiter Service
No
Caters
No

Description

Specialties

Totally scratch-​made bakery, all baking done on premises. All natural ingredients, no added salt, no trans fats or hydrogenated oils. We let the pure flavor of the ingredients shine through.

If your palate says «flavor = salt» this is probably not the place for you.

If your palate says «flavor = fresh local ingredients» then come on in.

Scratch made sourdough bread, flavors include asiago cheese, pesto garlic, kalamata olive, jalapeño cheese and 9 grain, scratch made lemon and key lime squares, and don’t forget our soon to be world famous chocolate orgasm-​six different kinds of chocolate in one dessert – sold by the square.

Scratch made pies, scratch made cakes, scratch made custard fillings, scratch made candies.

Gourmet sandwiches with our own special spreads, proscuitto with our own fig jam, baked ham with our own red onion marmalade.

Oh, and don’t forget our award winning clam chowder, made with homemade stock!

History

Established in 1995.

This is the third store of a business concept started back in 1995. We moved to Oregon from Nevada in 2003, and never looked back.

The original Oregon store is still on the waterfront in Winchester Bay, on Coho Point Loop.

Our new store is up on US HWY 101, also in Winchester Bay.

Meet the Business Owner

Nancy F.

Business Owner

Gourmet food has been a passion of mine for decades. What a revelation to discover all the varieties of foods and wines available out there! Although always an avocation, I decided to share my passion with more than just friends and went full time with it almost 20 years ago. I’ve learned from some great people, and continue to learn and experiment with new flavors and ingredients.