Bread Schedule

All Pagosa Baking Company breads, except Challah and Brioche, are made with our wheat or rye sourdough starters.  Kathy initiated the starter in 1996, and it has been fueling all Pagosa Baking Company breads since we opened the garage kitchen in December 2000.  We source our whole wheat and whole rye from Mountain Mama Milling in the San Luis Valley.  They source their grains from local valley farmers, including Jones Family Farm.

Pagosa Baking Company is a member of the Colorado Grain Chain, and is affiliated with the Rye Resurgence Project.

Bread Schedule

Ciabatta Rolls: Daily

Green Chile Ciabatta Loaf & Rolls: Wed – Sun

German Rye and Local Loaf: Wednesday

 Flax Seed Rye and Local Loaf: Thursday

Multigrain and Local Loaf: Friday

Rosemary and Local Loaf: Saturday

Country White and Deli Rye: Sunday

Call early to reserve your bread:

Place your order a week in advance for off-schedule breads or special orders.

(970) 264-9348