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sourdough bakery · $

Rebel Bread

Naturally fermented loaves out of a converted synagogue in Curtis Park

Zach Martinucci's bakery works out of the old Temple Bakery space at 24th and Curtis, in a restored synagogue that has been carved into retail and community rooms. Most of what comes out of the ovens goes wholesale, which is why you have already eaten it at coffee shops and restaurants across the city without knowing. The retail counter is a weekend proposition only, Friday through Sunday, and there are hands-on classes in the teaching kitchen for people who want to argue with a starter of their own.

Why go. The bread that supplies half the city's cafes, bought at the source in a repurposed 1880s temple.

The counter is Friday to Sunday only; Monday through Thursday the whole operation is wholesale.

A short walk from Rebel Bread