Since its humble beginnings in its founder Joshua Raducha’s garage, Noble Bread is a critical favorite and supplies bread to some of the finest restaurants in the Valley. Made with local organic grains and an organic levain (a type of starter), the loaves are baked in a stone hearth, and each takes 36 hours to make. Phoenix residents can purchase Noble’s extraordinary bread, known for its crust and crumb, by visiting Noble Eatery or one of the following farmer’s markets: Phoenix Public Market as well as Uptown, Old Town, Gilbert, and Roadrunner’s Farmers’ markets.

This local bakery is owned and operated by Jon Przybyl and Amanda Abou-Eid, a husband and wife team, who were prior customers of Proof Bread Bakery. They purchased it when the original owner, Jared Allen decided to leave Arizona. They use Allen’s natural levain, Harriet (sourdough bakers name their starters) and source their ingredients locally. Proof has 30 natural levain-based breads, croissants, and seasonal danishes. The bakery is moving from Przybyl’s garage to downtown Mesa. Order online for home delivery or pick up at Uptown, Downtown (address above), Gilbert, Old Town Scottsdale, and Mesa Farmers’ Markets. 

Self-taught Swiss-French baker Nathas Kraus started La Belle Vie because when he moved to Phoenix, he could not find baguettes that met his standard outside of grocery stores.  Now he bakes baguettes, viénnoiseries (bread and pastries made with yeast and enriched), financiers (almond cakes that traditionally were made in a small rectangular molds to denote a gold bar), and Canelés de Bordeaux (custard cakes).   He often experiments with new bakes and announces them on Instagram. Purchase online for pick up at Gilbert and Uptown Farmers’ Markets. He will also have some items available for walk-ups at the markets. New items sell out quickly. 

Australian siblings Hope Mendrin and Esai Bolderoff are the owners and self-taught bakers at this West Valley treasure. Her starter (named Helga) dates back to the Black Death period in Germany. Hope’s Artisan Bread offers a variety of breads, seasonal tea loaves, even sourdough cookies, and a Napoleon Cake (a nod to the siblings’ Russian heritage). Purchase online; at the storefront, located inside Purple Elephant Cakes; or at Farmers’ Markets and coffee shops listed on the website. Follow the bakery on Instagram for announcements. 

Arizona Hall of Fame inductee and French-trained chef, Eugenia Theodosopoulos, a.k.a. Chef Theo, is the force behind Essence. Essence serves breakfast and lunch along with breads, pastries, cookies, and seasonal jams. Some of her noteworthy items are her pain au chocolat, macarons, pecan sandies, and the Mexican wedding cookie, which she makes with a hint of orange. For chocolate fans, the Valrhona Dulcey cookies are a cross between a cookie and a brownie.

Serving the Valley since 2017, Sunny Batters, a gluten-free bakery, is the creation of Nashira Cedeno. The products are prepared in a dedicated gluten-free facility. Her main focus is gluten and dairy-free pastries (think croissants and danishes), cakes, and breads (including baguette and sourdough). Additionally, she tries to avoid most allergens: soy, shellfish, peanuts, wheat, and corn. A standout is the mallorca, a Puerto Rican sweet bread. Purchase at the Uptown Farmers’ Market or order online for pick up at the farmers’ market or her Scottsdale facility.

La Purisima is a family-owned Mexican bakery with two locations, the original in Glendale and the second in Phoenix. There is a wide selection of items including pastries, breads, tamales, burritos, cookies, cakes, plus seasonal items (such as pan de muerto for Dia de los Muertos). The ojos, airy sponge cakes wrapped in puffed pastry, are worth a try, as are conchas (soft sweet bread shaped like a seashell), marranitos (a pig-shaped molasses cookie with a cakey texture), and galletas (sugar cookies).

Find Persian bread at Caspian, a Persian grocery store with its own stone oven. Bakers are visible in an area behind the register as they shape and bake bread. A variety of leavened flatbreads are available, differing in texture by varying flour types/amounts. The store also offers other homemade Iranian sweets. 

Located in Tempe, Arai Pastry describes itself as a combination of Japanese and French. It’s not uncommon to read a “we are sold out of everything,” or of bread and cake on Arai’s Facebook. The space may seem sparse, but the pastries, sandwich breads, and cakes pack a flavor, albeit not too sweet. Weekends mean specials and one of those specials, which disappeared just after they announced it on social media, was its mont blanc, a butter-rich bread similar to Japanese milk bread. A variety of cakes —chocolate, Earl grey, caramel, strawberry, coffee, green tea leche, chocolate, and cheesecake—are available by the slice. Pans (buns) come with a variety of sweet and savory fillings, from custard to curry. 

For those looking for Eastern and Central European breads, Alexhandra Hotko is a one-woman show who brings her family recipes to the Valley.  She bakes to order.  Some of the items include kolacky, sweet orange rolls, apple strudel, pryaniki (honey spice cookies with a Nescafé base), and sweet and savory mini babkas. Delivery (in the Phoenix area) and shipping are available.  Otherwise, pick up at Uptown Farmers’ Market (address included above). Shipping instructions are listed on the website. 

Associate professor and baker Jozhua Watson and his new partner Nick Salazar specialize in vegan treats. From cookies and scones to pies and the must-try jalapeno cheddar loaf, there is something for everyone. Indulge Irresponsibly composts, uses local and seasonal products, and supports community initiatives that educate and support people living in less affluent communities in Phoenix. Purchase online or at the Tempe Farmers Market (address above) and Renegade Coffee Company in Scottsdale. Follow them on Instagram as they add more pop-up locations.