Our Bread
All of our loaves (except for baguettes) are fermented for a long time-- up to 24 hours-- and are well hydrated.
We follow a natural fermentation (sourdough) process that produces loaves that are easy to digest, nutrient dense, and take longer to stale than commercial bread.
Our bread and bagels were included in Bon Apetit's 2023 list of The Very Best Bagels In The US.
We're extremely lucky to use amazing flour grown and milled in the Pacific Northwest by Cairnspring Mills and Camas Country Mills.
Our Story
Midnite started selling sourdough bagels at the Ferry Building Farmer's Market in October, 2020.
After opening--and closing-- our bagel commissary and cafe, we're stoked to return to our baking roots and begin providing our SF community with naturally fermented sourdough bread!
Nick Beitcher, founder & baker
Nick learned the slow craft of naturally fermented bread baking at San Francisco's renowned Tartine Bakery, where he spent eight years in front of the ovens, including two years as head bread baker at the original Guerrero location.
Prior to working at Tartine, Nick cooked in some the best kitchens in America (Chez Panisse, Per Se), and spent two years cooking and farming in Italy and France.