The Bread Undergroud

"shortcuts don’t belong in bread made for kings"

We’re grateful to our San Diego community for recognizing what this is.

Our Story: Jackie and Jeff have called North County San Diego home for over 20 years. Long before The Bread Underground existed, Jackie spent a decade mastering sourdough—dialing in fermentation, structure, and flavor the way it was meant to be done. We are uncompromising on ingredients. If it’s not organic, it doesn’t make the cut. And water matters—so every loaf is made with 100% spring water. 

What started in a home kitchen turned into something bigger. In early 2020, we began delivering bread locally—small batches, naturally leavened, built on trust. People noticed. Demand followed. By 2024, we moved production out of the house and into our own commercial bakery. Today, our bread is available at 5 Farmers Markets and on shelves in a dozen plus retail locations across San Diego, and our team has grown to 12+ people dedicated to doing things the right way—every single day.