Proof

Okay, we’ve been working on something really fun, and we can finally share it.

We’re opening the Proof Sourdough Collective with help of Table22 , a monthly bakery box for people who want to get a little closer to what’s happening behind the scenes at Proof.

Every month will look a little different depending on what our bakers are excited about, what grains we’re milling, what’s in season, and what we’re testing. You might get some Proof favorites, something seasonal, or something that has never even made it into the bakery case before.

Members will also get first access to some classes, holiday preorder discounts, monthly notes from our bakery and mill, and a few special bakes that might never be released publicly.

It’s $75/month, feeds 2–4 people, and it’s pickup only here in Arizona. You can pause or cancel anytime.

We’re keeping the first group small, so if this sounds like your kind of thing, comment COLLECTIVE and we’ll send you the link.

For everyone who has been complaining about the economy lately, we do have one small piece of financial advice to offer: if you’re already getting pastries, you might as well get six.

Every time you buy 6 pastries at Proof, you save $6, and the best part is that this isn’t a limited-time thing or some complicated promo you have to remember to ask for. It’s available every day, at all 5 of our bakeries and at our farmers markets too.

You can find us in Mesa, Shea / North Phoenix, Downtown Phoenix, Litchfield Park, and Tempe, and all of our bakeries are open daily from 7 AM–4 PM.

So if you were planning to stop by tomorrow anyway, consider this your very responsible financial reminder to leave with a few more pastries than you originally intended 🫶🏼

Hey everyone, look, Patrick nailed it!👀

Sourdough Pretzels Sundays are back 🥨
Sunday, September 20 - Shea Location ONLY
Available starting at 10 AM, while supplies last.

Beginning 9/27, Pretzel Sunday expands to all Proof locations! We plan to run them until 10/25 ❤️

And these aren’t your average soft pretzels (so you know what to expect!).

Our pretzels are made from an authentic German recipe in the traditional Swabian style. Before baking, they’re dipped in a lye solution, which creates a deep mahogany crust, a distinctive pretzel flavor, and a texture that varies throughout the pretzel: soft and chewy in the thicker parts, slightly firmer and a little crunchy around the thinner sections. Each one is shaped by hand, so no two are exactly alike.

We bake them fresh on Sunday morning and deliver them just before serving because they’re best enjoyed as close to the oven as possible. That’s why they will be available starting at 10 AM (if everything goes according to plan, hehe).

- Pretzel $7, same as last year
- House-made mustard sauce $2

We filmed this last fall with one of our customers, who was nearly 90 years old at the time.

We asked him what he thought helped him stay healthy for so long.

His answer: eat high-quality food, avoid junk food, don’t overeat, don’t eat too late, walk a lot, get good sleep, stay close with your friends or family.

He told us he sometimes walks 10 blocks a day, and that staying active has always been part of his life.

A lot of his advice matches what we know today: regular movement, quality sleep, and a diet centered around less-processed foods are all linked to better long-term health.

We can’t say there’s one formula for living a long life, but we loved hearing what almost 90 years of experience taught him.

And, of course, real sourdough bread made the list. Because food can be medicine if it’s made the right way with intention and real simple ingredients ❤️

Our Country Sourdough is $12, but there is a lot happening inside this loaf.

We make it with our own blend of five different organically grown grains, and 70% of the flour is freshly milled. Other 30% is organic flour from The Central Milling Company.

The bread flour itself is Arizona-grown red wheat from Buckeye, so even the foundation of this loaf is connected to where we live.

And we use two different sourdough starters, our regular starter Harriet and a rye starter Rhonda, which together create this really deep, distinctive flavor.

If you’ve never tried our bread before, and you love sourdough for it’s tang, this is the loaf I would start with.

And this same dough is also the base for our Cranberry Walnut, Sprouted Multigrain, and Green Olive loaves.

It’s a loaf we’ve built to have a lot of flavor, a lot of character, and still be bread you can bring home and eat every day ❤️

Welcome to Proof Bread!

We’re an Arizona sourdough bakery built around naturally fermented bread, pastries, locally grown grains, and flour we stone-mill in-house.

Over the years, bakers, millers, market teams, managers, drivers, and so many others have brought their own skills, stories, cultures, and ideas into what Proof is today.

We believe sourdough is a method, not a flavor, good food should be made with intention, and a bakery can be much more than a place to buy bread. It can be part of a community.

You can find us daily from 7 AM–4 PM at:
📍 Downtown Mesa
📍 32nd St + Shea, Phoenix
📍 Downtown Phoenix / Roosevelt Row
📍 Downtown Tempe
📍 Litchfield Park

Arizona bakery • Phoenix bakery • Mesa bakery • Tempe bakery • Litchfield Park bakery • artisan sourdough • sourdough bread • sourdough pastries • local grain • stone-milled flour

If you’ve wanted to make sourdough at home but keep getting stuck on starter, fermentation, shaping, or knowing when your dough is actually ready, this class is for you.

Our 5-hour Advanced Sourdough Class is fully hands-on. You’ll mix your own dough with Jon, learn how to build strength, understand fermentation, shape, score, and bake, including how to recreate the process at home in a Dutch oven.

You’ll leave with:

• our 15-year-old starter
• a bag of our Country Blend flour
• detailed recipe
• freshly baked bread
and, most importantly, the confidence to do it again at home 🫶🏼

I took the class myself, and one week later I baked a loaf at home on my own.

So yes, you really can learn this.

Saturday, September 19
3–8 PM
Proof Bread at Shea

If you want to finally stop guessing and start making sourdough you’re proud of, book your seat! Just 10 seats left!