Where tradition
rises again.
Using only the simplest ingredients, our bread is baked fresh daily.
Craft is a never ending baton race, not a marathon. Most people don’t realize that we are a 24-hour operation. Our team is working around the clock to produce the best pastries on the Gulf Coast. Our first shift starts at 4pm the day before, this is when laminating and shaping of all the pastries begin. By midnight, our first bread baker is entering the building to begin mixing doughs. We continue to bake until about 1pm. Then, we immediately begin setting up for the next day.
We estimate quantity to the best of our abilities and adjust on a weekly basis. We always recommend placing a custom order if there are certain items and specific quantities you need.
Our dedication to freshness is second to none, meaning you only pay full price the day it’s baked and receive a 30% discount on day two.
By the third day, our loaves are donated to Manna Food Bank.
Our Daily Bread
*Vegan Options
Red Sea Sourdough*
Our House Sourdough is made from our 10 year old levain Queen Cleopatra. Our original sourdough starter with bacteria sourced from the Red Sea contains a small amount of whole wheat flour for body and nuttiness creating the signature craft Red Sea Sourdough flavor. This is a versatile, everyday bread pairs well anything from elaborate dinners to a good ole’ piece of toast.
(This can be found in store, at our market partners Bailey’s and The Farm as well as select restaurants such as End of the Line Cafe, 86 Forks and More!)
Black Garlic Sourdough Baguette*
A true sourdough containing no commercial yeast. The process starts 24 hours before the bake and consists of several stretches and folds. It’s truly a labor of love. The black garlic flavor is added by steeping the skins of black garlic bulbs in the water for at least 24 hours. Great option for an elevated bruschetta or addition to a charcuterie board!
Herb & Garden Focaccia*
A flavor packed little guy with a soft airy crumb and slightly crisp crust. We top our focaccia with an assortment of veggies, herbs and classic seasoning mix. Enjoyed best sliced and dipped into a high quality olive oil or hearty soup.
You can pick this up daily in our store or at our market partners Baileys & The Farm!
Kalamata Olive Sourdough*
A spin off of our house sourdough. The Kalamata Olive loaf replaces a portion of the water with olive juice creating a dynamic and fun tang with olives folded in during the bulk proof for bursts of flavor in every bite. This bread is great on its own and even better dipped in your favorite soup.
Classic French Baguette*
A classic bread for your everyday needs, our French Baguette gives you a perfect crust on the outside, fluffy softness within and an easy conscience knowing it’s just four ingredients. Flour, water, salt, yeast – perfection.
Additional Daily Specials
*Vegan Options
Tuesday
Dill Pickle Rye*
Truly a unique Craft Creation, our Dill Pickle Rye contains all the usual suspects found in a traditional rye bread, but incorporates pureed dill pickle for a sensational tangy twist on this classic bread.
This can be found in store on select days and enjoyed at End of the Line Cafe on many of their amazing sandwiches.
WEDNESDAY
Whole Wheat*
A healthy classic made from our coarse ground whole wheat flour has a darker crust, nutty flavor and slightly sweet taste.
Found at Perdido Key Breakfast Club for their unique spin on avocado toast.
THURSDAY
Japanese Milk Bread
This specialty bread begins with a cooked roux called Tangzhong, combined with milk and eggs. This bread comes out soft and fluffy.
This bread can be found in some of the best restaurants in town such as Iron and 86 forks!
FRIDAY
Challah
Our challah, which can be enjoyed as a loaf (perfect for French toast) or in a beautiful braid for special occasions, is a rich, slightly sweet, egg-enriched delicacy.
Can be found at our partner, Perdido Key Breakfast Club, as well as in store on select days.
SATURDAY
Cheddar Jalapeño Sourdough
A spicy spin on our classic sourdough, we take the perfection of our Red Sea and fold in fresh cheddar and jalapeños. It makes the perfect grilled cheese.
For the culture(s)
meet the sourdough babies
Our house-made sourdough starters bring a complexity of old world flavors straight to your table.
QUEEN CLEOPATRA
Our 10-year-old original sourdough starter, made with bacteria sourced from the Red Sea, contains a small amount of whole wheat flour for added body and nuttiness.
JOHN PAUL
This 5-year-old, Pensacola-grown sourdough culture is a classic, high-gluten-fed starter.
For the culture(s)
meet the sourdough babies
Our house-made sourdough starters bring a complexity of old world flavors straight to your table.
QUEEN CLEOPATRA
Our 10-year-old original sourdough starter, made with bacteria sourced from the Red Sea, contains a small amount of whole wheat flour for added body and nuttiness.
JOHN PAUL
This 5-year-old, Pensacola-grown sourdough culture is a classic, high-gluten-fed starter.
For the culture(s)
meet the sourdough babies
Our house-made sourdough starters bring a complexity of old world flavors straight to your table.
QUEEN CLEOPATRA
Our 10-year-old original sourdough starter, made with bacteria sourced from the Red Sea, contains a small amount of whole wheat flour for added body and nuttiness.
JOHN PAUL
This 5-year-old, Pensacola-grown sourdough culture is a classic, high-gluten-fed starter.
Knead more craft?
Restaurant & Retail Partners
Craft Gourmet Bakery is proud to partner with some amazing local retailers and restaurants. Here’s where you can find our breads, pastries and desserts for purchase or on the menu.
