Grateful Bread Company

Calling all Breadheads! At Grateful Bread, they use a variety of whole grains in their breads and no preservatives. Many of their breads are vegan and contain zero sugar, with only local honey used to sweeten their white and wheat breads. They are committed to producing sustainable products and always strive to use as few ingredients as possible.

Grateful Bread was founded in 1990 by Joe and Dianna Artim with the mission to bring authentic artisan bread to Sacramento. Over the next 27 years, the Artims, with assistance from their children, expanded the business, supplying the area’s finest restaurants and selling at farmers markets across the Sacramento region. In 2017, Joe retired and sold the company to local bread lovers Dave Pringle and Sonny Mayugba. They continue Joe’s legacy of baking and delivering authentic artisan bread and the highest quality sourdough throughout Northern California.

Grateful Bread specializes in sourdough, baking with an almost 30-year-old “mother.” The process to make each loaf takes three days from starter to emerging hot and fresh daily from their ovens. Thanks to this methodical process, the bread is healthier and more nutrient-dense than other additive-laden sourdoughs on the market.