THE BREAD

Combination of organic and local, sustainably grown Freshly-milled flour

Sourdough

Gut-healthy

Whole-grain

Sourdough bread made with whole grain flour milled in house just before the dough is mixed. The fresh-milled flour is not sifted, ensuring all beneficial parts of the wheat berries are included. The long fermentation time makes for a flavorful, more digestible bread with great keeping qualities.

Along with a variety of sourdough breads, other baked goods are available, all using naturally leavened fresh milled flour. Milling the flour just before using ensures maximum nutritional benefits and flavor. The sustainably grown wheat is locally sourced from a farm in Clarksburg, CA and the organic wheat and flour from Central Milling in Petaluma, CA.

THE BAKER

Heather Zikas is a Tahoe local and owner of Tahoe Bread Company, a cottage bakery located in Kings Beach, California. Heather has always had a passion for cooking and baking. She has attended a wide range of cooking schools throughout the U.S. and in Europe. She specializes in old world style, naturally leavened, whole-grain artisan breads. Heather mills organic wheat berries into whole grain flour for all of her recipes. This technique greatly increases nutritional value and flavor of her baked goods.

When Heather is not busy baking, she enjoys spending time with her husband and two children. Prior to Covid, she taught a culinary class at Lake Tahoe School in Incline Village Nevada. Her class was part of a curriculum that Heather conceptualized and developed to help establish proper nutritional fundamentals for children, and is a further testimony of her love for cooking.

Site Photography: www.tomzikas.com