Bread Schedule
All Pagosa Baking Company breads, except Challah and Brioche, are made with our wheat or rye sourdough starters. Kathy initiated the starter in 1996, and it has been fueling all Pagosa Baking Company breads since we opened the garage kitchen in December 2000. We source our whole wheat and whole rye from Mountain Mama Milling in the San Luis Valley. They source their grains from local valley farmers, including Jones Family Farm. Pagosa Baking Company is a member of the Colorado Grain Chain, and is affiliated with the Rye Resurgence Project. We purchase our whole grain wheat and rye flours from Mountain Mama Milling in the San Luis Valley.Weekly Schedule
- Ciabatta Rolls: Daily
- Green Chile Ciabatta Loaf & Rolls: Wed – Sun
- German Rye and Local Loaf: Wednesday
- Flaxseed Rye and Local Loaf: Thursday
- Multigrain and Local Loaf: Friday
- Rosemary and Local Loaf: Saturday
- Country White and Deli Rye: Sunday
(970) 264-9348
