09/07/2026
It turns out wild yeast isn’t the only thing that expands when you give it time and care.
A little over a year ago, Bethencourt Bakehouse started as an idea, a starter jar, and a passion for slow-fermented, European-style bread. Today, I’m holding the keys to our very own brick-and-mortar home at 166 Great Road in Acton, Massachusetts.
To say thank you feels like an understatement. The incredible warmth from our local community, the loyal lines at pop-ups, markets and drops, and the generous support of our friends at Eve & Murray’s helped turn a humble bake setup into a permanent storefront.
The core remains unchanged: organic flours, freshly milled grains, long fermentations, and uncompromising quality—just with a lot more counter space, a proper hearth, and room to introduce brand-new creations.
Buildout begins now. Follow along as we turn an empty space into a living bakehouse.
Acton, we can’t wait to welcome you home.
Because You Deserve Real Bread.
—Gonzalo
