Opening soon · Albany, Oregon

Real sourdough, baked on Breezy Way.

Baked on Breezy is a cottage bakehouse in Albany, Oregon, turning out naturally leavened loaves, chewy sourdough bagels, tender scones, and thick Levain-style cookies — every one of them started with a living starter, cold-rested overnight, and baked in small batches.

See the menu When ordering opens

Naturally leavened Small weekly batches Pickup in Albany, OR

A crusty sourdough boule with a leaf-score pattern, one wedge cut to show the open crumb, resting on a wooden board

The menu

From my corner of Breezy Way to your table: everything starts with flour, water, and salt — fermented slow and baked in small batches in my Albany kitchen. Loaves, bagels, scones, and pretzels, made by hand. No preservatives, no shortcuts.

Plain Sourdough Loaf

$10

The classic. King Arthur bread flour, water, starter, and sea salt — nothing else. Crackly crust, open crumb, gentle tang.

Contains: wheat

House signature

Multi-Seed Sourdough

$12

Loaded inside and out with the house seed blend — flax, chia, hemp, pumpkin, sunflower, sesame, and poppy — with a touch of honey and maple.

Contains: wheat, sesame

Flavored Sourdough Loaves

$12

Four house flavors, one flat price whichever you pick: Cinnamon Raisin, Cranberry Walnut, Jalapeño Cheddar, and Olive & Rosemary — each folded through the same slow-risen dough.

Contains: wheat · Jalapeño Cheddar contains milk · Cranberry Walnut contains walnuts

Sourdough Sandwich Bread

$10

Soft, sliceable, and made for everyday sandwiches and toast. A generous loaf enriched with butter and honey.

Contains: wheat, milk

Golden sourdough bagels cooling on a wire rack

Crowd favorite

Sourdough Bagels · 4-pack

$12

Boiled, then baked, for that real bagel chew. Already raved about by self-described bagel snobs.

Contains: wheat

Soft Pretzels

$3 ea.

Golden, chewy soft pretzels, hand-twisted and dipped before baking, then finished with coarse salt. Best eaten the same day — warm, and easy to bring back in the oven or air fryer.

Contains: wheat, milk

$Golden, crumbly scones cooling on a wire rack$

Scones

$3 ea.

Tender, buttery, and golden — a small treat alongside any bake. Ask about this week's flavors, including espresso chocolate.

Contains: wheat, milk, egg

Thick Levain-style chocolate chunk cookies on a baking sheet, one broken open to show the gooey center

Levain-Style Cookies

$4 ea.

Thick, bakery-style cookies with crisp edges and a soft, gooey middle, loaded with chocolate chunks.

Contains: wheat, milk, egg

Cut sourdough loaf showing its open, airy crumb

Why sourdough?

Every loaf starts as flour, water, salt, and time. A slow, natural fermentation builds the flavor, the crust, and the keeping quality — no commercial yeast in the loaves, no shortcuts.

Starter-fed daily · Cold-rested overnight

Also from the oven

On rotation and by request: English muffins, hamburger buns, and sourdough waffles. Follow along on Facebook to see what's baking each week.

Online ordering is coming soon

The ovens are warming up, but the order book isn't open just yet. When ordering opens, everything will be baked to order in small batches, with pickup in Albany arranged at order time.

Until then, the best way to hear about bake days, special drops, and the first chance to order is to follow along on Facebook. Questions in the meantime? Email orders@bakedonbreezy.com.

Follow Baked on Breezy on Facebook

Baked by Tisa Palmer

Tisa has spent 30+ years in food service and management — and years more baking sourdough for her family before Baked on Breezy ever had a name. (The name comes from her street: Breezy Way, in Albany, Oregon.)

This is a professional's kitchen, run small on purpose: batches sized so every loaf gets attention, ingredients she'd serve her own family, and recipes tested at her table and at work before they ever reach the menu.

ServSafe certified Oregon food handler's card Baked on Breezy LLC Oregon cottage food bakery

The care & keeping of your loaf

Good sourdough asks for almost nothing — just a little know-how once it's home. Here's how to keep every slice at its best, and what the slow rise does for you while you're at it.

Keep it at its best

Counter, cut-side down. For the first day or two, rest the loaf cut-side down on the board, or keep it in a paper or cotton bread bag at room temperature. The crust is the loaf's own wrapper.
Skip the fridge. Refrigeration stales bread faster than the counter does — it's the one place a loaf shouldn't live.
Bring back the crunch. Spritz the crust lightly with water and warm the loaf in a 350°F oven for 10–15 minutes. Slices go straight into the toaster.
Freeze it sliced. Keeping bread beyond a few days? Slice first, bag it airtight, and freeze for up to three months. Toast slices straight from frozen — no thawing, no waste.
Bagels & pretzels. Both are best the day they're baked. Bagels freeze beautifully — and to bring a pretzel back, warm it for five minutes in a 350°F oven, or a few minutes in the air fryer, until it's soft and hot again.

What the slow rise gives you

Flavor you can't rush. A day or more of slow fermentation builds the gentle tang, deep wheat flavor, and crackly crust that fast-made bread can't match.
Easier on the stomach. The long ferment gives the starter time to start breaking down starches and gluten before you ever take a bite — many people find real sourdough sits easier.
Steadier energy. Fermentation softens the blood-sugar spike of ordinary white bread, so a slice of sourdough tends to keep you satisfied longer.
Nothing to hide behind. Flour, water, salt, and time — no commercial yeast in the loaves, no preservatives or conditioners. The fermentation itself is what keeps the loaf fresh.
More from the grain. Fermentation helps unlock minerals already in the flour — iron, zinc, and magnesium — so more of what's in the wheat is available to you.

First taste: the Breezy Way sip & see

A neighborhood tasting is in the works — sourdough samples, good company, and a first look at what's coming when ordering opens. Want an invite when the date is set?

Join the invite list