
Our Bread
Our loaves (except for baguettes) are fermented for a long time-- up to 24 hours-- using a natural fermentation (sourdough) process. Our loaves are easy to digest, nutrient dense, and keep for up to 5 days at room temperature.
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 in 2024, we're stoked to return to our bread baking roots and begin providing our SF community with naturally fermented sourdough bread.
We're currently baking at Kitchentown in San Mateo. Our loaves can be purchased for SF home delivery, San Mateo pick-up, and national shipping.
Please contact us for more details about how to get our 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 at Per Se and Chez Panisse, and spent two years cooking and farming in Italy and France.