Whole Grain Natural Bread

Name: Whole Grain Natural Bread
Address: 1244 S Val Vista Dr, Mesa, AZ, 85204, US
Telephone: (480) 325-3200
Price range: $$

4.1 ★★★★☆

Cuisine Type

Bakery Health

📍 Location & Contact

1244 S Val Vista Dr

Mesa, AZ 85204

(480) 325-3200

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🕒 Hours & Details

🟢 Open Now

Hours

Monday: 6:00 AM - 6:00 PM

Tuesday: 6:00 AM - 6:00 PM

Wednesday: 6:00 AM - 6:00 PM

Thursday: 6:00 AM - 6:00 PM

Friday: 6:00 AM - 6:00 PM

Saturday: 6:00 AM - 6:00 PM

Sunday: Closed

Restaurant Details

Dress Code

Casual

Payment

Credit Cards Accepted

Parking

Parking Lot

📋 Menu

Bakery Menu

Country Sourdough

Our classic sourdough and the base flavor for most of our vegan offerings. If you've never tried Proof Bread, you'll want to start here. We use regionally-sourced organic and stone-milled whole grains to craft this artisan sourdough. Harriet (our starter) really shines in this long-fermented and naturally leavened loaf. (Hint: This bread is best for anyone who enjoys a variety of toppings on a solid base. Serve it plain with a bit of butter, enjoy a classic avocado toast, make a sandwich, or create whatever you want!)Ingredients: Organic whole grain flour, Water, Harriet (Our Sourdough Starter) and Sea Salt.*this loaf is NOT sliced.

Price: $9.00

Dna Chocolatine

Two decadent bars of locally crafted chocolate rolled into a house made sourdough croissant dough made up of over 80 layers of butter and dough. About the Chocolate: DNA is a cottage chocolate maker, but in more ways than you might think. The brand is better known for the actual process of stone grinding cacao beans and then transforming them into chocolate, than for the bon bons. The brand sources beyond fair trade, at the prices that farmers directly set. They support farms in Chiapas, Belize, and Haiti. Our DNA Chocolatine includes 2 bars of hand crafted chocolate. The final product is vegan, contains only cacao and cane sugar, and is 70% Dark. This chocolate is fruity, vibrant, and full of flavor nuance. DNA Chocolate is a direct an alternate response to a commoditized global industry that most often abuses cacao farmers. About the pastry: We use New Zealand butter, incredible chocolate, and local heritage grains in our base dough. The final pastry has crisp eggshell crust enclosing a soft, airy, and beautifully layered crumb which isn't too sweet, or too sour. Start to finish, it is a 3-day process to make these creations.Ingredients: Flour, Water, Harriet (Our Starter), Butter, Sugar, Cacao and Salt.

Price: $6.00

Morning Buns

Where cinnamon rolls meet croissants. Familiar cinnamon sugar swirled between layers of flaky sourdough croissant dough, topped with icing.Ingredients: Flour, Water, Harriet (Our Starter), Butter, Sugar, Cinnamon and Salt.

Price: $6.00

Seasonal Curd Danish

A Sourdough Danish made from our croissant dough topped with seasonal fruit curd made by Culture Clash Yogurt. Filling will vary from month to month. Ingredients: Flour, Water, Harriet (Our Starter), Butter, Sugar, Salt, and seasonal curd filling.

Price: $6.00

Sourdough Croissant

The Sourdough Croissant is at the base of our Viennoiserie program. It is quite rare to find laminated doughs that are only leavened with a sourdough starter. Yeast offers a certain assurance of leavening that is difficult to achieve with sourdough given the latter’s much weaker leavening power. The execution of these pastries involves very narrow margins which require skillful timing and observation. Risk of failure is high. Natural leavening makes this and all our variety of pastries a fermented food which is easier on digestion. 2 days of fermentation lead to a final product that has a crisp thin outside, and a soft, buttery, tart inside. Versatile with both savory and sweet toppings. Just because we eat a rich food, doesn’t mean we must load it with junk. Though this croissant is flavorful and sizable enough to compose a nice meal, it only contains 8 grams of sugar. The high quality butter comes from New Zealand, and our Western US organic wheat is the core of this flaky treat.Ingredients: Flour, Water, Harriet (Our Starter), Butter, Sugar, and Salt.

Price: $6.00

Pain Au Chocolat

Our new Pain au Chocolat offers a sweeter treat than our DNA Chocolatine. The included chocolate is softer and meltier. There is more of a milky sweet flavor, and as a result for many the new Pain au Chocolat is a bit more traditional. The pastry is a sourdough house laminated puff pastry with butter from New Zealand. Bringing it to life involves a three day meticulous process where 10 degrees of temperature variation could lead to failure. There are 81 layers of dough and butter which rise to a flaky, airy, and flavorful final product with a hefty amount of soft chocolate through the center.Ingredients: Flour, Water, Harriet (Our Starter), Butter, Sugar, and Salt, Cacao Barry Chocolate.

Price: $6.00