The industrial revolution was not kind to bread. Innovations in the early 20th century like the slicing machine, chemical additives, and super fast rising yeast made bread cheap and widely available but at the cost of taste and nutrition.

A century later, we are finally coming around to the fact that bread is simply not supposed to sit pre-sliced on a shelf for weeks without degrading.

Red Bread House is part of a larger movement of returning to breadmaking traditions with minimally processed ingredients resulting in significantly better flavor and nutrition. It's my goal to supply my neighbors with the best of both worlds; bread that is healthy, delicious, baked fresh, and affordable so that you can make it a staple of your kitchen.

-Mitch Cobb, Owner and Baker