Carry our Gluten Free, Vegan Sourdough
Why chefs choose it
- Performs like real bread: Holds structure, grills well and delivers a crisp exterior with a soft interior.
- Built for busy kitchens: Consistent handling and reliable results across menu builds.
- Improves with age: Unlike many gluten free breads, texture develops over several days.
Hear from our wholesale customers
Restaurant Owner & Founder Jordan Minyard
“I waited 6 years to serve a gluten free bread at The Pour Choice. I could not find a bread that represented our quality and taste. Then I tasted WestSacBread and I knew the search was over! Best bread ever!”
Jordan Minyard
Owner and founder of The Pour Choice, Remedy Coffee and The Hillmont
Executive Chef Ashley Strickler
“As a chef, finding gluten-free bread that truly stands up in both flavor and versatility is rare – and WestSacBread exceeds every expectation. She bakes specifically for our kitchen, in a dedicated gluten-free space that is exceptionally safe and thoughtful, which gives me complete confidence serving it to our guests.
The breads themselves are wonderful: beautifully textured, versatile across the menu, and genuinely special. Most importantly, they’re loved by all of our guests – gluten-free or not. It’s the kind of bread that doesn’t feel like a compromise, but a highlight.
I’m proud to serve her bread and grateful for the care, craft, and consistency she brings to every bake.”
Ashley Strickler
Executive chef, The Hillmont at Remedy Supply Co. and The Pour Choice
Merchandising Director Nova W.
“WestSacBread has become the Sacramento Natural Foods Co-op's best-selling gluten free sandwich bread and one of our top-selling gluten free bakery brands. Since partnering with Karen and her team, we've seen customers return again and again for their artisan sourdough loaves and buns. We're proud to offer a locally made product that consistently delivers on both quality and taste.”
Nova W.
Director of Merchandising, Sacramento Natural Foods Co-op
Deli Manager Sierra G.
“We use WestSacBread's gluten-free buns as our gluten-free burger option, and they’ve been a great addition for our guests with dietary needs. They’re consistent, easy to work with in service, and help us offer a more inclusive menu without adding complexity to our workflow.
We appreciate having a reliable gluten-free option available and are glad to be able to offer it to our guests.”
Sierra G.
Deli Manager, Sacramento Natural Foods Co-op
Owner & Chef Pharaoh
“WestSacBread is delicious! Our customers rave about the flavor, texture and freshness of their natural gluten free buns. The ease of slicing in our on-the-go farmers market setting, mixed with our fresh organic ingredients makes for a timeless combination our customers enjoy again and again!”
Pharaoh
Owner and Chef, 1837
What makes it different
Traditional sourdough fermentation and whole grain brown rice flour create a gluten free, vegan sourdough designed to perform in commercial kitchens. The result is a reliable texture, stable handling and the structure needed for grilling, toasting and other menu builds.
The gluten free customer
When guests are served a sandwich or burger on bread that tastes good and holds together, they notice. A premium gluten free, vegan option elevates the entire meal, improves guest satisfaction and helps your restaurant stand out among customers who actively share recommendations and return to the places that get it right.
