Proof Bread

08/12/2026

You make really good bread. People start asking if they can buy it. Then they tell their friends. You start taking more orders, maybe doing a market, maybe eventually opening a bakery.

And somewhere along the way you realize… making good bread was actually the part you knew how to do.

Now you’re trying to figure out pricing, food cost, labor, production schedules, waste, hiring, wholesale, marketing, cash flow, while also trying to make sure tomorrow’s dough doesn’t overproof.

We know that feeling very well!

Running a bakery is a completely different skill than baking, and most of us learn it while we’re already in the middle of doing it.

That’s a big reason we started teaching. We’ve spent years figuring this stuff out at Proof, usually by getting it wrong first, and we’d rather share what we’ve learned than make every baker figure it out alone.

If this sounds a little too familiar,
check the link in our bio.

We’ve built a few different ways to learn with us depending on where you are with your bakery.

08/12/2026

What’s the biggest benefit of coming to Proof Intensive?

It’s not one recipe, one technique, or one piece of equipment.

It’s getting inside a real working sourdough bakery and seeing how all the pieces actually fit together.

You’re mixing, shaping, milling, laminating, baking, but you’re also talking production, pricing, workflow, hiring, marketing, and all the messy decisions that come with growing a bakery.

And you get to ask questions. A lot of questions.

We share what worked, what didn’t, what took us years to figure out, and what we’re still figuring out today. Nothing is hidden.

Jessica joined us for our June Intensive, and it was so good getting to know her and work alongside her for those three days. She’s now in the middle of opening her own brick-and-mortar bakery, and we’re really excited to see where she takes everything from here.

That’s really why we built the Intensive. We want bakers to leave with things they can actually take home and use in the bakery they’re building.

Our next Proof Intensive is in January, and we have only 12 seats left.

If you’re serious about building a better sourdough bakery, check the link in our bio and apply!

08/08/2026

There was a point at Proof where working harder was basically our answer to everything. Come in earlier. Stay later. Make more bread. Figure it out.

That works for a while, but we all have our limits.

As we grew, every weak system became more obvious. Every bad handoff, every production bottleneck, every process that only worked because one person knew how to hold it together.

We learned that scaling an artisan bakery isn’t about removing the craft. It’s about building systems strong enough to protect it.

That’s a big part of what we share at Proof Intensive. The systems we actually use, the mistakes that got us there, and everything we wish we understood earlier.

We have online course and in-person experience. Check the link in bio to learn more! You are not alone on this journey.

07/19/2026

Milled In The Land came to Proof Intensive ready to learn, ask questions, and take everything she can back to her own bakery.

That’s what this weekend is about. Learning directly from the Proof team, seeing the systems behind the bakery, and connecting with other bakers who understand the work.

We’re so excited to have Jackie here with us along all the other attendees! 🤍

Apply for January 2027 to learn how to grow your bakery business!

Link in bio!

07/19/2026

Day one with our July Proof Bread🇺🇸🇵🇱🇱🇧 Intensive cohort, and it was such a good one ♥️

This group showed up ready to learn, ask thoughtful questions, work hard, and share what they know with each other. There is something really special about bringing bakery owners together in one space and watching the conversations, ideas, and connections begin almost immediately.

We are only getting started, and we already know this is going to be an incredible weekend.

So happy to welcome:
Janet Brewer
Organic Homemade Bread 🌾•Sourdough bread• Dessert Bread

Derrick & Beth
House Au Pain
Knead Patisserie
Next Level Grains
Christin
Chelsea Fitts
Daily Bread Sourdough
Milled In The Land
Sauerteig (Sourdough Bakery & Coffee Trailer)
Baked By Leafy Green
The Pine House Bakery

Ritual Rise
Kathy VandenBerghe

06/03/2025

Dear Community,
For the past two years this page has been a representation of our West Valley location formerly known as Hopes Artisan Bread. However, our main page has also been covering this location along with our others.

Meanwhile, last year we launched an online course for home bakers who are trying to take their business professional and we don’t have a social home for it.

We have decided that this page will be devoted to that program. Thus, going forward we will post content related to building a bakery business here.

If you are a customer of ours and haven’t already, please follow for the latest updates from our West Valley location . If you stick around here, we will be posting all sorts of helpful tips on running a bakery, such as how you can grow a field of ancient grains like the one I’m standing in, mill it, and make it into bread for your community.

05/14/2025

04/24/2025

Hey… where is everybody today? We’re hanging out here with lots of beautiful sourdough pastries and bread, and we’d love to see your smiling faces (and maybe make you one of these iced caramel vanilla lattes). Come and see us today until 2pm 🥐🥖

📸: Ashlyn