Sour Flour strives to make the highest quality, nutritious and delicious bread, available for sale to the San Francisco community. The sale of Sour Flour bread works to support less profitbale efforts in community building through bread, like Bagel Monday, “start your week off right with Bagel Monday” and Bread Training, “creating educated bread consumers, bakers and collaborators.”
History
Sour Flour was founded in 2008 by Danny Gabriner when, through home experimentation with sour dough baking, he decided to start a bakery with a twist. The first 1000 loaves would be free and would be given away to neighbors, collaborators and anyone who expressed an interest in Sour Flour. A bread community began to be born and Danny began to enjoy the idea of reciprocity that the free bread engendered. People began to sift through the woodwork offering help and wishing to learn the art and science of baked bread. While bread sales remain a focus of Sour Flour, neighborly bread gifting, and bread education are high values held by Sour Flour.
Sour Flour’s current programs are Bagel Monday and Bread Training
Bread Training
Bread Training is a free service provided by Sour Flour to help people master sour dough baking, to train future Sour Flour employees and to create an educated community of bread consumers that appreciate Sour Flour bread. Click here to learn more about Bread Trainings or to sign up.
Bagel Monday
Bagel Monday not only provides bagels free of charge, but it also encourages Sour Flour home bakers to participate in Bagel Monday by baking bagels and getting to know their neighbors by giving the fresh bagels away. “Start you week off right with Bagel Monday”. To learn more about Bagel Monday, to order bagels or to become a Sour Flour Bagel Monday Baker, click here.
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