Bet on Bread

Bet on Bread Las Vegas award winning bakery offering handcrafted, artisanal breads and other baked goods, using fresh milled grains.

09/16/2026

WE HIT 40K 🥖🎉

Holy smokes, 40,000 of you. I honestly don’t know how we got here, but I’m so grateful for every single person who has bought a loaf, stopped by our booth, or sent a friend our way.

So to say thank you, I’m giving away 40 loaves of sourdough to ONE winner. Not all at once! The winner picks up 1 to 2 fresh loaves a week at any of our markets or through Hotplate pre-orders, so you’ll have bread on your table for months. 🍞

HOW TO ENTER:

1️⃣ Follow ☆Bet on Bread☆ (you must be following to win)
2️⃣ Tag 3 friends in the comments who would want to win. That’s your entry!
⭐ BONUS ENTRY: Share this post to your story and tag ☆Bet on Bread☆ for a second entry. Your account needs to be public so I can see it!

Giveaway closes Tuesday, September 22 at 11:59 PM PT. Winner announced Wednesday, September 23 right here and by DM from this account only. Loaves must be redeemed within 12 months of the announcement.

I will NEVER ask you for payment or card info. Any account that does is fake, so please report it.

What’s the first loaf you’re grabbing if you win? 👇

09/04/2026

las vegas sourdough, 700 loaves a week, and I score every single one by hand. no machine, no stencil, just a lame and a steady wrist. some days the wheat stalk comes out clean and some days it looks like I was rushing, because I was. you can find these loaves at our farmers market booths across the valley every week.

what should I score into the next batch?

08/28/2026

turn your sound up 🔊

Sam couldn’t wait for Saturday, so I baked one early and cut it warm. that shatter is three days of cold fermentation, no commercial yeast, and organic grain we milled ourselves that morning. Gouda folded in by hand, Fremont Dark Star oatmeal stout in place of most of the water.

this one is our featured loaf at our market.
one of the 700+ we bake every week out of our little Las Vegas micro bakery.

what should we put in our next loaf?

**rbread

08/27/2026

Top 3?! I am so honored and floored! What an incredible review. Follow slim Jim on TikTok i dont know his Instagram if he has one.

I will be adding the rolls in the review for pre-order for Saturday and Sunday. They are the sourdough rolls not the classic.

So if youd like to try one, id recommend pre-ordering ❤️

B**r and Gouda Sam had a dream Sam did not know what b**r he wanted. He only knew what he wanted the bread to taste like...
08/23/2026

B**r and Gouda Sam had a dream

Sam did not know what b**r he wanted. He only knew what he wanted the bread to taste like.

So he reached out to Issa at Khoury’s Fine W**e & Spirits and described it: something with roast, something dark enough to hold its own against aged gouda, something that would not vanish into a 70 hour crumb.

Issa ran him through the options, ruled a few out, and landed on Fremont Dark Star. Imperial oatmeal stout, 8%. Nothing subtle about it.

What is actually in the loaf

Dark Star reduced down first, so the roasted barley and dark cocoa concentrate. The alcohol bakes off, the roast stays.

The oats in the stout give a softer, creamier crum than a straight water dough.(hopefully)😅

Then some gouda and then more gouda.

No commercial yeast, 70 hours cold, same as every loaf we bake.

Baking this weekend only. Pre-orders are open and when the b**r is gone the loaf is gone. 🍺 🍻 🍺 🍻

If you want a bottle for your home too, go see Issa at khourys fine wines and spirits. He will help you find exactly what you need/want.

What should we pour into a loaf next?

08/21/2026

Diane is a great baker and one of the sweetest people we’ve met. Followed closely by Jim her husband. Visiting their organic regenerative farm in person was eye opening. Seeing the struggle with weeds and everything else, and still choosing that path happily, was incredible. We were always grateful to farmers. Now we appreciate what they go through on a whole different level. Farmers are chic.

Cedar Isle Farm

08/14/2026

Just 1 of the 4 types of chocolate we use! Soy free as well. The commitment to maintain the highest standards always and never cut corners no matter how much our ingredients costs rise.

What is your favorite type of cookie? Or what cookie should we make?

08/11/2026

When we say Triple chocolate espresso we mean triple chocolate! This loaf has 38% chocolate!! Predominantly dark valrohna chocolate 👀 A fantastic breakfast sourdough loaf.

Would you try it?

Im hiring a bakery assistant. Looking for someone to work alongside me and lighten the load a little bit as I'm tired. ...
08/08/2026

Im hiring a bakery assistant. Looking for someone to work alongside me and lighten the load a little bit as I'm tired.

What I need: 5 days a week, part time. Able to lift 50 lbs comfortably over and over. On your feet the whole shift. On time, every time.

What I don't need: bakery experience. I'll teach you all of it. I'd rather train someone careful than untrain someone fast.

If you're interested please feel to reach out directly ❤️ or if you know someone please let them know as well.

08/06/2026

One of the best feelings as a baker is when someone calls you asking if you can bake for their corporate event. Truly blessed 🥹 not to mention learning new fun ways to package items.
If you’re having an event or family gathering and decide to choose us. Thank you in advance for choosing us it means the world to us.❤️

Address

3901 N Campbell Road, NV 89129
Las Vegas, NV
89166

Telephone

+15123875350

Website

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