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Dear Community,

We wanted to share a brief update about a project many of you have asked us about: our plans for a Proof Bread location in Gilbert.

This was a project we truly wanted to make work. When we first found the building in late 2024, we could clearly imagine it. Light-filled mornings, the smell of bread drifting out the doors, a neighborhood bakery that felt deeply rooted in that part of the valley. We know it would have been an amazing store, and we don’t doubt for a moment that it would have been special.

A lot changed between the time we secured the space and when the building was finally handed over to us to begin construction in late 2025.

During that period, many of the raw materials required for the buildout became subject to tariffs, and construction costs climbed substantially across the board. By the time we revisited the full scope and budget, the math had shifted in a way that made the project far more risky, not just for that location, but for the future of Proof as a whole.

We have come a long way since the garage, and with that growth comes a responsibility to make decisions that allow us to serve this community for a long time to come. Right now, that means working within what we already have, strengthening the bakeries that exist today, and waiting for a better overall set of circumstances before opening in that part of the valley.

We are disappointed. At the same time, we are deeply focused.

Each week, we are baking for a record number of people. Our teams are making some of the best bread and pastry we have ever produced. The work in front of us, feeding our community well day after day, feels more alive than ever.

Thank you for your understanding, your encouragement, and your continued support. We are still here, still baking, and still committed to growing in a way that is thoughtful, sustainable, and rooted in care.

With gratitude,
Jon and Amanda
Proof Bread

Dear Community,

We wanted to share a brief update about a project many of you have asked us about: our plans for a Proof Bread location in Gilbert.

This was a project we truly wanted to make work. When we first found the building in late 2024, we could clearly imagine it. Light-filled mornings, the smell of bread drifting out the doors, a neighborhood bakery that felt deeply rooted in that part of the valley. We know it would have been an amazing store, and we don’t doubt for a moment that it would have been special.

A lot changed between the time we secured the space and when the building was finally handed over to us to begin construction in late 2025.

During that period, many of the raw materials required for the buildout became subject to tariffs, and construction costs climbed substantially across the board. By the time we revisited the full scope and budget, the math had shifted in a way that made the project far more risky, not just for that location, but for the future of Proof as a whole.

We have come a long way since the garage, and with that growth comes a responsibility to make decisions that allow us to serve this community for a long time to come. Right now, that means working within what we already have, strengthening the bakeries that exist today, and waiting for a better overall set of circumstances before opening in that part of the valley.

We are disappointed. At the same time, we are deeply focused.

Each week, we are baking for a record number of people. Our teams are making some of the best bread and pastry we have ever produced. The work in front of us, feeding our community well day after day, feels more alive than ever.

Thank you for your understanding, your encouragement, and your continued support. We are still here, still baking, and still committed to growing in a way that is thoughtful, sustainable, and rooted in care.

With gratitude,
Jon and Amanda
Proof Bread

Dear Community,

We wanted to share a brief update about a project many of you have asked us about: our plans for a Proof Bread location in Gilbert.

This was a project we truly wanted to make work. When we first found the building in late 2024, we could clearly imagine it. Light-filled mornings, the smell of bread drifting out the doors, a neighborhood bakery that felt deeply rooted in that part of the valley. We know it would have been an amazing store, and we don’t doubt for a moment that it would have been special.

A lot changed between the time we secured the space and when the building was finally handed over to us to begin construction in late 2025.

During that period, many of the raw materials required for the buildout became subject to tariffs, and construction costs climbed substantially across the board. By the time we revisited the full scope and budget, the math had shifted in a way that made the project far more risky, not just for that location, but for the future of Proof as a whole.

We have come a long way since the garage, and with that growth comes a responsibility to make decisions that allow us to serve this community for a long time to come. Right now, that means working within what we already have, strengthening the bakeries that exist today, and waiting for a better overall set of circumstances before opening in that part of the valley.

We are disappointed. At the same time, we are deeply focused.

Each week, we are baking for a record number of people. Our teams are making some of the best bread and pastry we have ever produced. The work in front of us, feeding our community well day after day, feels more alive than ever.

Thank you for your understanding, your encouragement, and your continued support. We are still here, still baking, and still committed to growing in a way that is thoughtful, sustainable, and rooted in care.

With gratitude,
Jon and Amanda
Proof Bread

Dear Community,

We wanted to share a brief update about a project many of you have asked us about: our plans for a Proof Bread location in Gilbert.

This was a project we truly wanted to make work. When we first found the building in late 2024, we could clearly imagine it. Light-filled mornings, the smell of bread drifting out the doors, a neighborhood bakery that felt deeply rooted in that part of the valley. We know it would have been an amazing store, and we don’t doubt for a moment that it would have been special.

A lot changed between the time we secured the space and when the building was finally handed over to us to begin construction in late 2025.

During that period, many of the raw materials required for the buildout became subject to tariffs, and construction costs climbed substantially across the board. By the time we revisited the full scope and budget, the math had shifted in a way that made the project far more risky, not just for that location, but for the future of Proof as a whole.

We have come a long way since the garage, and with that growth comes a responsibility to make decisions that allow us to serve this community for a long time to come. Right now, that means working within what we already have, strengthening the bakeries that exist today, and waiting for a better overall set of circumstances before opening in that part of the valley.

We are disappointed. At the same time, we are deeply focused.

Each week, we are baking for a record number of people. Our teams are making some of the best bread and pastry we have ever produced. The work in front of us, feeding our community well day after day, feels more alive than ever.

Thank you for your understanding, your encouragement, and your continued support. We are still here, still baking, and still committed to growing in a way that is thoughtful, sustainable, and rooted in care.

With gratitude,
Jon and Amanda
Proof Bread

Why do some people feel better eating sourdough?

Usually, it comes down to time, fermentation, and better ingredients. Real sourdough is made slowly, and that process can change how the bread feels, digests, and nourishes.

Scroll to learn more ❤️

Why do some people feel better eating sourdough?

Usually, it comes down to time, fermentation, and better ingredients. Real sourdough is made slowly, and that process can change how the bread feels, digests, and nourishes.

Scroll to learn more ❤️

Why do some people feel better eating sourdough?

Usually, it comes down to time, fermentation, and better ingredients. Real sourdough is made slowly, and that process can change how the bread feels, digests, and nourishes.

Scroll to learn more ❤️

Why do some people feel better eating sourdough?

Usually, it comes down to time, fermentation, and better ingredients. Real sourdough is made slowly, and that process can change how the bread feels, digests, and nourishes.

Scroll to learn more ❤️

Why do some people feel better eating sourdough?

Usually, it comes down to time, fermentation, and better ingredients. Real sourdough is made slowly, and that process can change how the bread feels, digests, and nourishes.

Scroll to learn more ❤️

Why do some people feel better eating sourdough?

Usually, it comes down to time, fermentation, and better ingredients. Real sourdough is made slowly, and that process can change how the bread feels, digests, and nourishes.

Scroll to learn more ❤️

Why do some people feel better eating sourdough?

Usually, it comes down to time, fermentation, and better ingredients. Real sourdough is made slowly, and that process can change how the bread feels, digests, and nourishes.

Scroll to learn more ❤️

Why do some people feel better eating sourdough?

Usually, it comes down to time, fermentation, and better ingredients. Real sourdough is made slowly, and that process can change how the bread feels, digests, and nourishes.

Scroll to learn more ❤️

Why do some people feel better eating sourdough?

Usually, it comes down to time, fermentation, and better ingredients. Real sourdough is made slowly, and that process can change how the bread feels, digests, and nourishes.

Scroll to learn more ❤️

This Saturday will be our final day at @dtphxfarmersmarket.

Since 2017, this market has been a huge part of our story. We’ve spent years sharing bread, conversations, early mornings, and weekends with incredible customers, vendors, and organizers who helped make this community what it is. We’re deeply grateful for all of it! For all the support from the market team and our regular customers ♥️

Leaving the market is bittersweet, but in many ways, our downtown story is continuing. We loved being part of Roosevelt so much that we wanted to put down permanent roots here.

You can still find us every day at our downtown location at ECO PHX, just a few minutes away at 301 W Roosevelt St., open daily from 7am–4pm (or until we sell out). We’ve got sourdough, coffee, pizza, and a space that feels like home.

Please continue supporting all of your favorite Downtown Phoenix Farmers Market vendors, and after your market visit, come say hi. Or stop by first and then head to the market. We’re not picky 😉

Thank you for sharing these years with us!!

This Saturday will be our final day at @dtphxfarmersmarket.

Since 2017, this market has been a huge part of our story. We’ve spent years sharing bread, conversations, early mornings, and weekends with incredible customers, vendors, and organizers who helped make this community what it is. We’re deeply grateful for all of it! For all the support from the market team and our regular customers ♥️

Leaving the market is bittersweet, but in many ways, our downtown story is continuing. We loved being part of Roosevelt so much that we wanted to put down permanent roots here.

You can still find us every day at our downtown location at ECO PHX, just a few minutes away at 301 W Roosevelt St., open daily from 7am–4pm (or until we sell out). We’ve got sourdough, coffee, pizza, and a space that feels like home.

Please continue supporting all of your favorite Downtown Phoenix Farmers Market vendors, and after your market visit, come say hi. Or stop by first and then head to the market. We’re not picky 😉

Thank you for sharing these years with us!!

This Saturday will be our final day at @dtphxfarmersmarket.

Since 2017, this market has been a huge part of our story. We’ve spent years sharing bread, conversations, early mornings, and weekends with incredible customers, vendors, and organizers who helped make this community what it is. We’re deeply grateful for all of it! For all the support from the market team and our regular customers ♥️

Leaving the market is bittersweet, but in many ways, our downtown story is continuing. We loved being part of Roosevelt so much that we wanted to put down permanent roots here.

You can still find us every day at our downtown location at ECO PHX, just a few minutes away at 301 W Roosevelt St., open daily from 7am–4pm (or until we sell out). We’ve got sourdough, coffee, pizza, and a space that feels like home.

Please continue supporting all of your favorite Downtown Phoenix Farmers Market vendors, and after your market visit, come say hi. Or stop by first and then head to the market. We’re not picky 😉

Thank you for sharing these years with us!!

This Saturday will be our final day at @dtphxfarmersmarket.

Since 2017, this market has been a huge part of our story. We’ve spent years sharing bread, conversations, early mornings, and weekends with incredible customers, vendors, and organizers who helped make this community what it is. We’re deeply grateful for all of it! For all the support from the market team and our regular customers ♥️

Leaving the market is bittersweet, but in many ways, our downtown story is continuing. We loved being part of Roosevelt so much that we wanted to put down permanent roots here.

You can still find us every day at our downtown location at ECO PHX, just a few minutes away at 301 W Roosevelt St., open daily from 7am–4pm (or until we sell out). We’ve got sourdough, coffee, pizza, and a space that feels like home.

Please continue supporting all of your favorite Downtown Phoenix Farmers Market vendors, and after your market visit, come say hi. Or stop by first and then head to the market. We’re not picky 😉

Thank you for sharing these years with us!!

This Saturday will be our final day at @dtphxfarmersmarket.

Since 2017, this market has been a huge part of our story. We’ve spent years sharing bread, conversations, early mornings, and weekends with incredible customers, vendors, and organizers who helped make this community what it is. We’re deeply grateful for all of it! For all the support from the market team and our regular customers ♥️

Leaving the market is bittersweet, but in many ways, our downtown story is continuing. We loved being part of Roosevelt so much that we wanted to put down permanent roots here.

You can still find us every day at our downtown location at ECO PHX, just a few minutes away at 301 W Roosevelt St., open daily from 7am–4pm (or until we sell out). We’ve got sourdough, coffee, pizza, and a space that feels like home.

Please continue supporting all of your favorite Downtown Phoenix Farmers Market vendors, and after your market visit, come say hi. Or stop by first and then head to the market. We’re not picky 😉

Thank you for sharing these years with us!!

National Chocolate Chip Day feels like a good reminder that cookies deserve more attention around here.

This Friday, May 15, all Proof cookies are available with our regular dozen discount: buy 12 cookies and get $12 off. Stock up for the weekend, fill the freezer, bring some to work, or share them with people you like enough to give away cookies or keep them all to yourself. We won’t judge.

Our chocolate chip cookies are a little different than most. They’re loaded with great chocolate, but they’re also deeply connected to the land and grains we work with every day. We use a blend of 50% @centralmilling Artisan Bakers Craft flour and 50% our own stone-milled Proof Bread flour, made from organically grown Arizona @grainrandd grain milled fresh in house.

It’s one of the only products we make that isn’t long-fermented sourdough, but it still carries the same intention behind everything we bake: quality ingredients, thoughtful process, and real connection to craft 🍪🫡

Come and grab your dozen! See ya!

We’re excited to be part of this year’s Sourdough Business Summit alongside a community of bakers who care deeply about building businesses that are sustainable, profitable, and actually support real life outside the bakery too.

Over two days, bakers from all over the country will be sharing systems, lessons, mistakes, and practical tools that helped them move from constant chaos toward more clarity and stability in their businesses.

Jon will be speaking about production systems, organizing information, and creating processes that help a bakery scale without losing itself in the day-to-day overwhelm.

Amanda @littlelentil will be sharing her experience around hiring, leadership, and building a healthy bakery culture that people actually want to be part of.

Sofiia @sofiia__march will be talking about wholesale: when it can help grow a bakery, when it can quietly hurt it, and what to think through before saying yes to more accounts.

One of the hardest parts of running a bakery is realizing that great bread alone is not enough. You also need communication, systems, boundaries, leadership, and a business model that can hold the weight of growth.

If you’re in the sourdough world and trying to build something long term, this summit is full of people who learned some lessons the hard way and ready to share with you!

Registration link is in bio ♥️

We’re excited to be part of this year’s Sourdough Business Summit alongside a community of bakers who care deeply about building businesses that are sustainable, profitable, and actually support real life outside the bakery too.

Over two days, bakers from all over the country will be sharing systems, lessons, mistakes, and practical tools that helped them move from constant chaos toward more clarity and stability in their businesses.

Jon will be speaking about production systems, organizing information, and creating processes that help a bakery scale without losing itself in the day-to-day overwhelm.

Amanda @littlelentil will be sharing her experience around hiring, leadership, and building a healthy bakery culture that people actually want to be part of.

Sofiia @sofiia__march will be talking about wholesale: when it can help grow a bakery, when it can quietly hurt it, and what to think through before saying yes to more accounts.

One of the hardest parts of running a bakery is realizing that great bread alone is not enough. You also need communication, systems, boundaries, leadership, and a business model that can hold the weight of growth.

If you’re in the sourdough world and trying to build something long term, this summit is full of people who learned some lessons the hard way and ready to share with you!

Registration link is in bio ♥️

We’re excited to be part of this year’s Sourdough Business Summit alongside a community of bakers who care deeply about building businesses that are sustainable, profitable, and actually support real life outside the bakery too.

Over two days, bakers from all over the country will be sharing systems, lessons, mistakes, and practical tools that helped them move from constant chaos toward more clarity and stability in their businesses.

Jon will be speaking about production systems, organizing information, and creating processes that help a bakery scale without losing itself in the day-to-day overwhelm.

Amanda @littlelentil will be sharing her experience around hiring, leadership, and building a healthy bakery culture that people actually want to be part of.

Sofiia @sofiia__march will be talking about wholesale: when it can help grow a bakery, when it can quietly hurt it, and what to think through before saying yes to more accounts.

One of the hardest parts of running a bakery is realizing that great bread alone is not enough. You also need communication, systems, boundaries, leadership, and a business model that can hold the weight of growth.

If you’re in the sourdough world and trying to build something long term, this summit is full of people who learned some lessons the hard way and ready to share with you!

Registration link is in bio ♥️

Happy Mother’s Day from all of us at Proof 💐

We wouldn’t be who we are without moms. First and foremost, we have to give love to our mother dough, Harriet. She is part of everything we do. Sourdough and motherhood really do have many things in common with each other. (Primarily that they take time and effort and are so, so worth it.)

But Harriet isn’t the only mother that’s part of our core here. Our management team at Proof is nearly half composed of moms, and we have moms across our whole team from mixing to markets. Honestly, moms know how to get things done. They care deeply, know how to adapt, and can multitask to a seriously impressive degree. We are all fortunate to benefit from the knowledge and care they bring to us daily.

And of course, all of the moms who visit us across all of our locations! We are so grateful to each and every one of you who trust us to feed your family.

Finally, a little extra love for our beloved @littlelentil, the matriarch of our team here. She leads with so much love and care, and we are all better for knowing her. ♥️

If you want to give some Proof love to the moms in your life, stop by and see us at any of our storefronts! We have a limited number of our Mother’s Day specials left, plus all of your regular favorites. 🥐

Happy Mother’s Day from all of us at Proof 💐

We wouldn’t be who we are without moms. First and foremost, we have to give love to our mother dough, Harriet. She is part of everything we do. Sourdough and motherhood really do have many things in common with each other. (Primarily that they take time and effort and are so, so worth it.)

But Harriet isn’t the only mother that’s part of our core here. Our management team at Proof is nearly half composed of moms, and we have moms across our whole team from mixing to markets. Honestly, moms know how to get things done. They care deeply, know how to adapt, and can multitask to a seriously impressive degree. We are all fortunate to benefit from the knowledge and care they bring to us daily.

And of course, all of the moms who visit us across all of our locations! We are so grateful to each and every one of you who trust us to feed your family.

Finally, a little extra love for our beloved @littlelentil, the matriarch of our team here. She leads with so much love and care, and we are all better for knowing her. ♥️

If you want to give some Proof love to the moms in your life, stop by and see us at any of our storefronts! We have a limited number of our Mother’s Day specials left, plus all of your regular favorites. 🥐

After careful thought and a close look at how our days genuinely flow, we’re making a small change to better match how you use our spaces.

Starting Monday 5/11, our satellite locations:
Tempe, Downtown Phoenix, and Litchfield Park will be open from 7am to 4pm.

Our bakehouses at Shea and Mesa will continue to operate from 7am to 7pm, with full-day service as usual.

This change helps us keep things simple and consistent so each location can do what it does best. You’ll still find fresh bread, pastries, coffee, and a warm Proof welcome every morning.

Thank you for understanding and for continuing to make Proof part of your day ❤️
See ya!

Breakfast sandwiches have officially landed at Litchfield Park! @livinginlitchfieldpark

Built on our sourdough English muffin with a soufflé egg, bacon, Gruyère, and Calabrian aioli, it’s simple, filling, and made with the same naturally leavened foundation we care about in everything we bake.

It started as a favorite in Tempe, and now we’re bringing it out west.

Available daily at Litchfield Park. Come early, they move fast!❤️

Breakfast sandwiches have officially landed at Litchfield Park! @livinginlitchfieldpark

Built on our sourdough English muffin with a soufflé egg, bacon, Gruyère, and Calabrian aioli, it’s simple, filling, and made with the same naturally leavened foundation we care about in everything we bake.

It started as a favorite in Tempe, and now we’re bringing it out west.

Available daily at Litchfield Park. Come early, they move fast!❤️

Breakfast sandwiches have officially landed at Litchfield Park! @livinginlitchfieldpark

Built on our sourdough English muffin with a soufflé egg, bacon, Gruyère, and Calabrian aioli, it’s simple, filling, and made with the same naturally leavened foundation we care about in everything we bake.

It started as a favorite in Tempe, and now we’re bringing it out west.

Available daily at Litchfield Park. Come early, they move fast!❤️

Breakfast sandwiches have officially landed at Litchfield Park! @livinginlitchfieldpark

Built on our sourdough English muffin with a soufflé egg, bacon, Gruyère, and Calabrian aioli, it’s simple, filling, and made with the same naturally leavened foundation we care about in everything we bake.

It started as a favorite in Tempe, and now we’re bringing it out west.

Available daily at Litchfield Park. Come early, they move fast!❤️

Logan is not the kind of person who gives big reactions for the camera.

But the way he picked up every crumb from his hand told us know everything haha

Logan is overseeing all the production at Proof.
When someone has been around bread every day for almost five years, they know what good bread tastes like. And it’s pretty cool when that person can still appreciate it, and enjoy it like that ❤️

@tartinemanufactory

This Saturday we got to spend the day at @westcoastbreadfest surrounded by people who care deeply about bread, fermentation, grain, pastry, and the craft behind all of it.

Jon taught one of the only classes at the event fully focused on naturally leavened croissants and sourdough pastry, with around 20 bakers in the room, from beginners to strong bakery owners. Even though laminated sourdough is impossible to fully cover in one session, it was incredibly rewarding to share knowledge, answer questions, and hopefully inspire more bakers to keep exploring naturally leavened pastry.

We got to reconnect with friends, meet new bakers, judge an incredible bake-off with around 40 beautiful loaves, and spend the weekend talking about real bread with people who genuinely love the craft.

Weekends like this remind us how much knowledge-sharing matters in this industry. A rising tide really does lift all ships. Thank you @theearlyrisebaker to connect all of us together!

And if seeing this makes you want to learn with us in person, we still have a few seats left in our upcoming sourdough classes at Proof (Shea location).
We’re not sure yet when the next round will happen, so if you’ve been thinking about it, this is a good time to register!

Link in bio.

This Saturday we got to spend the day at @westcoastbreadfest surrounded by people who care deeply about bread, fermentation, grain, pastry, and the craft behind all of it.

Jon taught one of the only classes at the event fully focused on naturally leavened croissants and sourdough pastry, with around 20 bakers in the room, from beginners to strong bakery owners. Even though laminated sourdough is impossible to fully cover in one session, it was incredibly rewarding to share knowledge, answer questions, and hopefully inspire more bakers to keep exploring naturally leavened pastry.

We got to reconnect with friends, meet new bakers, judge an incredible bake-off with around 40 beautiful loaves, and spend the weekend talking about real bread with people who genuinely love the craft.

Weekends like this remind us how much knowledge-sharing matters in this industry. A rising tide really does lift all ships. Thank you @theearlyrisebaker to connect all of us together!

And if seeing this makes you want to learn with us in person, we still have a few seats left in our upcoming sourdough classes at Proof (Shea location).
We’re not sure yet when the next round will happen, so if you’ve been thinking about it, this is a good time to register!

Link in bio.

This Saturday we got to spend the day at @westcoastbreadfest surrounded by people who care deeply about bread, fermentation, grain, pastry, and the craft behind all of it.

Jon taught one of the only classes at the event fully focused on naturally leavened croissants and sourdough pastry, with around 20 bakers in the room, from beginners to strong bakery owners. Even though laminated sourdough is impossible to fully cover in one session, it was incredibly rewarding to share knowledge, answer questions, and hopefully inspire more bakers to keep exploring naturally leavened pastry.

We got to reconnect with friends, meet new bakers, judge an incredible bake-off with around 40 beautiful loaves, and spend the weekend talking about real bread with people who genuinely love the craft.

Weekends like this remind us how much knowledge-sharing matters in this industry. A rising tide really does lift all ships. Thank you @theearlyrisebaker to connect all of us together!

And if seeing this makes you want to learn with us in person, we still have a few seats left in our upcoming sourdough classes at Proof (Shea location).
We’re not sure yet when the next round will happen, so if you’ve been thinking about it, this is a good time to register!

Link in bio.

This Saturday we got to spend the day at @westcoastbreadfest surrounded by people who care deeply about bread, fermentation, grain, pastry, and the craft behind all of it.

Jon taught one of the only classes at the event fully focused on naturally leavened croissants and sourdough pastry, with around 20 bakers in the room, from beginners to strong bakery owners. Even though laminated sourdough is impossible to fully cover in one session, it was incredibly rewarding to share knowledge, answer questions, and hopefully inspire more bakers to keep exploring naturally leavened pastry.

We got to reconnect with friends, meet new bakers, judge an incredible bake-off with around 40 beautiful loaves, and spend the weekend talking about real bread with people who genuinely love the craft.

Weekends like this remind us how much knowledge-sharing matters in this industry. A rising tide really does lift all ships. Thank you @theearlyrisebaker to connect all of us together!

And if seeing this makes you want to learn with us in person, we still have a few seats left in our upcoming sourdough classes at Proof (Shea location).
We’re not sure yet when the next round will happen, so if you’ve been thinking about it, this is a good time to register!

Link in bio.

This Saturday we got to spend the day at @westcoastbreadfest surrounded by people who care deeply about bread, fermentation, grain, pastry, and the craft behind all of it.

Jon taught one of the only classes at the event fully focused on naturally leavened croissants and sourdough pastry, with around 20 bakers in the room, from beginners to strong bakery owners. Even though laminated sourdough is impossible to fully cover in one session, it was incredibly rewarding to share knowledge, answer questions, and hopefully inspire more bakers to keep exploring naturally leavened pastry.

We got to reconnect with friends, meet new bakers, judge an incredible bake-off with around 40 beautiful loaves, and spend the weekend talking about real bread with people who genuinely love the craft.

Weekends like this remind us how much knowledge-sharing matters in this industry. A rising tide really does lift all ships. Thank you @theearlyrisebaker to connect all of us together!

And if seeing this makes you want to learn with us in person, we still have a few seats left in our upcoming sourdough classes at Proof (Shea location).
We’re not sure yet when the next round will happen, so if you’ve been thinking about it, this is a good time to register!

Link in bio.

This Saturday we got to spend the day at @westcoastbreadfest surrounded by people who care deeply about bread, fermentation, grain, pastry, and the craft behind all of it.

Jon taught one of the only classes at the event fully focused on naturally leavened croissants and sourdough pastry, with around 20 bakers in the room, from beginners to strong bakery owners. Even though laminated sourdough is impossible to fully cover in one session, it was incredibly rewarding to share knowledge, answer questions, and hopefully inspire more bakers to keep exploring naturally leavened pastry.

We got to reconnect with friends, meet new bakers, judge an incredible bake-off with around 40 beautiful loaves, and spend the weekend talking about real bread with people who genuinely love the craft.

Weekends like this remind us how much knowledge-sharing matters in this industry. A rising tide really does lift all ships. Thank you @theearlyrisebaker to connect all of us together!

And if seeing this makes you want to learn with us in person, we still have a few seats left in our upcoming sourdough classes at Proof (Shea location).
We’re not sure yet when the next round will happen, so if you’ve been thinking about it, this is a good time to register!

Link in bio.

This Saturday we got to spend the day at @westcoastbreadfest surrounded by people who care deeply about bread, fermentation, grain, pastry, and the craft behind all of it.

Jon taught one of the only classes at the event fully focused on naturally leavened croissants and sourdough pastry, with around 20 bakers in the room, from beginners to strong bakery owners. Even though laminated sourdough is impossible to fully cover in one session, it was incredibly rewarding to share knowledge, answer questions, and hopefully inspire more bakers to keep exploring naturally leavened pastry.

We got to reconnect with friends, meet new bakers, judge an incredible bake-off with around 40 beautiful loaves, and spend the weekend talking about real bread with people who genuinely love the craft.

Weekends like this remind us how much knowledge-sharing matters in this industry. A rising tide really does lift all ships. Thank you @theearlyrisebaker to connect all of us together!

And if seeing this makes you want to learn with us in person, we still have a few seats left in our upcoming sourdough classes at Proof (Shea location).
We’re not sure yet when the next round will happen, so if you’ve been thinking about it, this is a good time to register!

Link in bio.

This Saturday we got to spend the day at @westcoastbreadfest surrounded by people who care deeply about bread, fermentation, grain, pastry, and the craft behind all of it.

Jon taught one of the only classes at the event fully focused on naturally leavened croissants and sourdough pastry, with around 20 bakers in the room, from beginners to strong bakery owners. Even though laminated sourdough is impossible to fully cover in one session, it was incredibly rewarding to share knowledge, answer questions, and hopefully inspire more bakers to keep exploring naturally leavened pastry.

We got to reconnect with friends, meet new bakers, judge an incredible bake-off with around 40 beautiful loaves, and spend the weekend talking about real bread with people who genuinely love the craft.

Weekends like this remind us how much knowledge-sharing matters in this industry. A rising tide really does lift all ships. Thank you @theearlyrisebaker to connect all of us together!

And if seeing this makes you want to learn with us in person, we still have a few seats left in our upcoming sourdough classes at Proof (Shea location).
We’re not sure yet when the next round will happen, so if you’ve been thinking about it, this is a good time to register!

Link in bio.

This Saturday we got to spend the day at @westcoastbreadfest surrounded by people who care deeply about bread, fermentation, grain, pastry, and the craft behind all of it.

Jon taught one of the only classes at the event fully focused on naturally leavened croissants and sourdough pastry, with around 20 bakers in the room, from beginners to strong bakery owners. Even though laminated sourdough is impossible to fully cover in one session, it was incredibly rewarding to share knowledge, answer questions, and hopefully inspire more bakers to keep exploring naturally leavened pastry.

We got to reconnect with friends, meet new bakers, judge an incredible bake-off with around 40 beautiful loaves, and spend the weekend talking about real bread with people who genuinely love the craft.

Weekends like this remind us how much knowledge-sharing matters in this industry. A rising tide really does lift all ships. Thank you @theearlyrisebaker to connect all of us together!

And if seeing this makes you want to learn with us in person, we still have a few seats left in our upcoming sourdough classes at Proof (Shea location).
We’re not sure yet when the next round will happen, so if you’ve been thinking about it, this is a good time to register!

Link in bio.

This Saturday we got to spend the day at @westcoastbreadfest surrounded by people who care deeply about bread, fermentation, grain, pastry, and the craft behind all of it.

Jon taught one of the only classes at the event fully focused on naturally leavened croissants and sourdough pastry, with around 20 bakers in the room, from beginners to strong bakery owners. Even though laminated sourdough is impossible to fully cover in one session, it was incredibly rewarding to share knowledge, answer questions, and hopefully inspire more bakers to keep exploring naturally leavened pastry.

We got to reconnect with friends, meet new bakers, judge an incredible bake-off with around 40 beautiful loaves, and spend the weekend talking about real bread with people who genuinely love the craft.

Weekends like this remind us how much knowledge-sharing matters in this industry. A rising tide really does lift all ships. Thank you @theearlyrisebaker to connect all of us together!

And if seeing this makes you want to learn with us in person, we still have a few seats left in our upcoming sourdough classes at Proof (Shea location).
We’re not sure yet when the next round will happen, so if you’ve been thinking about it, this is a good time to register!

Link in bio.

This Saturday we got to spend the day at @westcoastbreadfest surrounded by people who care deeply about bread, fermentation, grain, pastry, and the craft behind all of it.

Jon taught one of the only classes at the event fully focused on naturally leavened croissants and sourdough pastry, with around 20 bakers in the room, from beginners to strong bakery owners. Even though laminated sourdough is impossible to fully cover in one session, it was incredibly rewarding to share knowledge, answer questions, and hopefully inspire more bakers to keep exploring naturally leavened pastry.

We got to reconnect with friends, meet new bakers, judge an incredible bake-off with around 40 beautiful loaves, and spend the weekend talking about real bread with people who genuinely love the craft.

Weekends like this remind us how much knowledge-sharing matters in this industry. A rising tide really does lift all ships. Thank you @theearlyrisebaker to connect all of us together!

And if seeing this makes you want to learn with us in person, we still have a few seats left in our upcoming sourdough classes at Proof (Shea location).
We’re not sure yet when the next round will happen, so if you’ve been thinking about it, this is a good time to register!

Link in bio.

This Saturday we got to spend the day at @westcoastbreadfest surrounded by people who care deeply about bread, fermentation, grain, pastry, and the craft behind all of it.

Jon taught one of the only classes at the event fully focused on naturally leavened croissants and sourdough pastry, with around 20 bakers in the room, from beginners to strong bakery owners. Even though laminated sourdough is impossible to fully cover in one session, it was incredibly rewarding to share knowledge, answer questions, and hopefully inspire more bakers to keep exploring naturally leavened pastry.

We got to reconnect with friends, meet new bakers, judge an incredible bake-off with around 40 beautiful loaves, and spend the weekend talking about real bread with people who genuinely love the craft.

Weekends like this remind us how much knowledge-sharing matters in this industry. A rising tide really does lift all ships. Thank you @theearlyrisebaker to connect all of us together!

And if seeing this makes you want to learn with us in person, we still have a few seats left in our upcoming sourdough classes at Proof (Shea location).
We’re not sure yet when the next round will happen, so if you’ve been thinking about it, this is a good time to register!

Link in bio.

This Saturday we got to spend the day at @westcoastbreadfest surrounded by people who care deeply about bread, fermentation, grain, pastry, and the craft behind all of it.

Jon taught one of the only classes at the event fully focused on naturally leavened croissants and sourdough pastry, with around 20 bakers in the room, from beginners to strong bakery owners. Even though laminated sourdough is impossible to fully cover in one session, it was incredibly rewarding to share knowledge, answer questions, and hopefully inspire more bakers to keep exploring naturally leavened pastry.

We got to reconnect with friends, meet new bakers, judge an incredible bake-off with around 40 beautiful loaves, and spend the weekend talking about real bread with people who genuinely love the craft.

Weekends like this remind us how much knowledge-sharing matters in this industry. A rising tide really does lift all ships. Thank you @theearlyrisebaker to connect all of us together!

And if seeing this makes you want to learn with us in person, we still have a few seats left in our upcoming sourdough classes at Proof (Shea location).
We’re not sure yet when the next round will happen, so if you’ve been thinking about it, this is a good time to register!

Link in bio.

This Saturday we got to spend the day at @westcoastbreadfest surrounded by people who care deeply about bread, fermentation, grain, pastry, and the craft behind all of it.

Jon taught one of the only classes at the event fully focused on naturally leavened croissants and sourdough pastry, with around 20 bakers in the room, from beginners to strong bakery owners. Even though laminated sourdough is impossible to fully cover in one session, it was incredibly rewarding to share knowledge, answer questions, and hopefully inspire more bakers to keep exploring naturally leavened pastry.

We got to reconnect with friends, meet new bakers, judge an incredible bake-off with around 40 beautiful loaves, and spend the weekend talking about real bread with people who genuinely love the craft.

Weekends like this remind us how much knowledge-sharing matters in this industry. A rising tide really does lift all ships. Thank you @theearlyrisebaker to connect all of us together!

And if seeing this makes you want to learn with us in person, we still have a few seats left in our upcoming sourdough classes at Proof (Shea location).
We’re not sure yet when the next round will happen, so if you’ve been thinking about it, this is a good time to register!

Link in bio.

@proofbread is giving 2 @studentinsiderasu followers the opportunity to WIN A FREE BREAKFAST COMBO FOR YOURSELF AND A FRIEND.

HOW TO ENTER:

1) Follow @studentinsiderasu and @proofbread
2) Like this post
3) Tag 3 friends
4) Receive 3 bonus entries (4 total contest entries) by reposting to your story and tagging @studentinsiderasu

Drawing will be held and the 2 Contest Winners announced on this Contest Reel on Thursday, May 7, 2026. Must be 18 years or older to enter and win a prize.

This contest is in no way sponsored, endorsed or administered by, or associated with Instagram.

Check out Proof Bread for your next Breakfast combo, pastry, pizza slice, baked cookie or sourdough bread.

#sundevils #arizonastateuniversity #arizonastate #sundevil #forksup

Final call, bread and pastry lovers ❤️
Check link in bio!