LadyBread Bakery

Do you want local, Hand-crafted, artisan style fresh bread? You’ve found us! LadyBread Bakery is delighted to introduce you to our unique “Art” - fresh bread in new and amazing flavors. We decided that since everyone else has been making the same four or five different types of breads (sourdough, Pumpernickel, Rye, wheat, and white) for the last 2000 years, and that it was time to branch out and make up something new. That being said, we also make some traditional breads as well, but our focus is on making and creating amazing breads. What do I mean? One of my breads is created from Turmeric, Garam Masala, Cracked Black Pepper, Garlic, Sea Salt, Tomatoes, and Olive Oil. It tastes like the Indian dish Chicken Tikka Masala, and is subtly spicy from the Black Pepper and well rounded with the Garlic and Tomatoes (No overwhelming Turmeric flavor) and is a lovely natural orange/yellow color from the spices. (Tasting is believing :) )
We are also proud to inform you that all of our breads have no Preservatives, no Dough Conditioners, no Bleach, no Eggs, and some have no Dairy, either. I use All-Natural, unbleached White Wheat flour for the Breads that use white flour, and 100% Whole Wheat in my Whole Wheat Breads. All of my breads are 6 ingredient breads – Water, Flour, Yeast, Organic Cane Sugar or Honey, Sea Salt and Olive Oil or Real Butter.
It all began because my family is a strange and amazing mixture of Greek, Italian, and Irish people. Growing up I had a deep love of Baking and constant exposure to dishes from our heritage. In the winter of 2007, I decided to bake some bread one chilly night (I had never before really delved into bread- my main areas of passion had been making the perfect chocolate chip cookies and a variety of other baked goods) Being a bit of a baking rebel, and instead of following the recipe word for word, I decided to add extra things. Several hours later, I pulled a beautiful loaf out of my old oven.
Everyone who tried it, loved it. That inspired me to keep concocting new ideas with breads and shortly after that, I threw in everything I’d make a good pasta sauce with into a bread, and the Tuscan Bread was born. (Tomatoes, Garlic, Rosemary, Oregano, Basil and Olive Oil) I had so much good feedback I thought I’d try to see if I could sell a few. A friend of mine owned a french restaurant and told me I could use her kitchen when they were out of it. So, I went in one Sunday evening and made 12 loaves. The following morning, I went from business to business with a basket on my arm with samples and the bread in the car. Within the hour I’d sold all of them... I was shocked. Long story short, My business was born.
It's been quite the adventure the last 12 years. I did take a 3yr hiatus to care for my grandma who had dementia until end of her life in 2018 and that was a definite priority and privilege that I'm so grateful to have experienced. In the spring of 2019 I pulled my little business off the backburner and despite losing our storefront due to the Corona Virus (I was able to get my home kitchen certified) we are keeping our head above water. I am so deeply grateful to be part of such a wonderful, supportive community and I am looking forward to further opportunities to grow our little business.( I now have several, fantastic, bread loving people who are working for me) Why LadyBread? Because I've always had a love of Ladybugs and if more people used them instead of spraying toxins on their crops we'd be in much better shape in so many ways! Also, I just love them. :) Today, we sell online, in our local Coos Head Co-Op, a local Coffee Shop, and at our local (Coos Bay and Bandon) Farmers Markets. Come check us out!