Creative process
The bakery’s signature is undivided attention to detail and inspiration.
WHAT WE LEARNED SO FARWe make
what we love
Leverage agile frameworks to provide a robust synopsis for high level overviews. Iterative approaches to corporate strategy foster collaborative thinking to further the overall value proposition. Organically grow the holistic world view of disruptive innovation via workplace diversity and empowerment.
FOUNDERAngelica Hays
Pumpkin seed
Whole grain cereal has all the taste and nutrition with the added benefits.
Spelt flakes
Grains have increased digestibility as sprouting down starches in grains.
Sunflower seed
Sunflower also breaks down enzyme, so your body it’s easier to absorb minerals.
Linen seed
We mix and sprout these choice grains in our own special way and recipes.
Every bread we make
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CHECK OUTOur delicious blog
New Horizons for Great Basin Baked Goods… The Baking Company Outlet in North Bishop
Opening in July 2023, the Outlet offers a quick grab n go menu of our favorite deli items and incredible deals on bakery specialties. We also have partnered with Buoy Reusable Container Company to reduce plastic waste in our oceans and help transition away from a disposable lifestyle…
Thank you! We made it!
Great Basin Bakery thanks the community of Bishop and all our far-flung customers for the positive energy and support that has flowed during this unprecedented time of crisis. There have been many challenges and stresses over the last four months, but the dedicated, hard-working team at Great Basin Bakery has prevailed and continues to churn out fresh, amazing baked goods and sandwiches to feed our souls. We are incredibly grateful to have received government assistance when we needed it most, and we are busily at work behind the scenes to improve our operations and to prepare to meet whatever comes ahead. We look forward to seeing our loyal customers and wish them well!
Great Sourdough
Did you know that the secret to our great sourdough bread is very simple? Time, that's all. And, of course, the best unbleached flour money can buy. Using the sourdough culture we started in 2003, we mix our dough the day before it is baked and let it rise at its own pace. After the loaves are hand-shaped, they are retarded at cold temperatures for 24 hours before being baked the next morning. This process guarantees the flavor and crust that you love!