Sadie Scheffer started Bread SRSLY in 2011 after teaching herself to bake gluten-free sourdough in her San Francisco kitchen. What started with evening pickups among friends grew into a bicycle delivery operation that had her pedaling a hundred miles some weeks, carting loaves across the city on a cargo bike.
The bakery makes sourdough using wild fermentation, creating bread for people who thought they'd left good loaves behind. Bread SRSLY sources thoughtfully and diverts food waste. T
Sadie Scheffer started Bread SRSLY in 2011 after teaching herself to bake gluten-free sourdough in her San Francisco kitchen. What started with evening pickups among friends grew into a bicycle delivery operation that had her pedaling a hundred miles some weeks, carting loaves across the city on a cargo bike.
The bakery makes sourdough using wild fermentation, creating bread for people who thought they'd left good loaves behind. Bread SRSLY sources thoughtfully and diverts food waste. Their products are gluten-free and designed for people managing autoimmune conditions, allergies, and intolerances.
