Good Bread started in 2020 with owner, Sarah Thompson, baking sourdough from her home kitchen. Sarah felt compelled to support all people who wanted to eat good food and began Good Bread as a business with mutual aid at the heart of its ethics. Sarah had a sliding scale pay rate and a pay it forward model where other's could donate money for anyone who might not be able to afford a sourdough loaf on their own.

After a few years, Sarah decided to finish her bachelors degree at PFW and put her baking business on hold. While there, she met her now wife who is gluten free. In the summer of 2024, Sarah decided to start Good Bread back up and began selling her gluten free and vegan baked goods at the local farmers market. The response was overwhelming! Now, Good Bread is a brick and mortar, has 10 employees, and is a dedicated gluten free and vegan bakery.

We hope you enjoy Good Bread for All and know that everyone is welcome. We challenge you to notice that our food is gluten free or vegan, and we hope you know that Good Bread is truly for All.