Asheville’s Rising Bread Scene: Where Tradition Meets Innovation

Asheville has long been known for its thriving food culture, and now, its bread scene is taking center stage. Whether you crave a chewy New York-style bagel, a crisp Lebanese flatbread or a fluffy, herb-infused focaccia, Asheville’s bakers are crafting loaves with deep cultural roots and serious craftsmanship.

From time-honored traditions to bread-loving festivals and bold new openings, here’s your guide to the best bread in Asheville—and how to dive into this delicious community yourself.

The Art of Breadmaking in Asheville

Bread-making is both an art and a science, and Asheville’s bakers take their craft seriously. Some have honed their skills for decades, while others are introducing innovative takes on old-world methods. Here are some of the best places for unique and delicious baking:

• Joey’s Bagels – Owner Joe Scarlata has been making bagels since he was 17, perfecting his technique in Long Island and Manhattan before bringing classic New York-style bagels to Western North Carolina. At Joey’s new North Asheville location, you’ll find scratch-made bagels paired with deli classics like lox and house-made cream cheese.
• Habibi Village – This Lebanese food truck, located at the North Asheville Farmers Market, serves up fresh saj and manouche—traditional flatbreads cooked on a convex griddle. Made with gluten-free buckwheat, chia, and chickpea flour, they’re the perfect base for za’atar, goat cheese, or fresh greens.

• Tortillas La Regia – In Woodfin, this tortillería handcrafts fresh flour and corn tortillas that are perfect for trail-side picnics. Owner Luz Maldonado named the business after her daughter, blending family tradition with fresh, local ingredients.
• Mother – This downtown staple has built a devoted following for its naturally leavened sourdough and delicate pastries made with organic, locally sourced ingredients. This bakery and café takes a thoughtful approach to bread, emphasizing sustainability and craftsmanship in every loaf.

• OWL Bakery – Offering European-inspired breads and pastries made with seasonal, high-quality ingredients. Their meticulous attention to fermentation and dough development results in some of the most flavorful bread in town.
• Flour – Made-from-scratch breakfast biscuits, homemade focaccia sandwiches, fresh daily pastries, and a full coffee program!
• Hole Doughnuts - The delicious doughnuts in West Asheville are made from a single yeasted dough recipe. The recipe contains organic stone ground flour, unrefined organic cane sugar, sea salt, cage free eggs and whole butter, and are fried in non-GMO rice bran oil. They are simply delicious!

Notable Names on the Rise!

• Susannah Gebhardt is the owner of OWL Bakery and a James Beard semifinalist. Her bakery has become a proving ground for many of Asheville’s talented bakers, offering mentorship and fostering a deep appreciation for artisanal bread-making.
• Maia Surdam, a partner at OWL Bakery, is not only a skilled baker but also a food historian. Her background brings a unique depth to the bakery’s offerings, weaving history and craftsmanship into every loaf.
• Eli Je-Bailey, the baker behind Hominy Farm, is known for baking in a traditional wood-fired oven and selling his creations at local markets. His bread has gained a dedicated following, not just for its quality but also for his humorous and insightful “baker-isms” shared via @hominyfarm on Instagram.
• Heidi Bass, co-owner of Mother, started by selling sourdough loaves during the pandemic. Her success led to the opening of a brick-and-mortar location two years ago, where Mother has continued to gain a loyal following.
• Jennifer Lapidus is the owner of Carolina Ground and the founder of the Asheville Bread Festival. Her commitment to regional grains and stone-milled flour has had a lasting impact on Asheville’s bread culture.
• Farm & Sparrow is a dedicated stone miller focused on preserving genetic diversity in grain varieties. Their philosophy is that ancient and heirloom grains should not be treated as relics but as living beings that continue to evolve in the field.
• Ashley Capps is a James Beard semifinalist pastry chef and the owner of Newstock Pantry. Her innovative approach to pastries and baked goods has made her a standout name in Asheville’s vibrant food scene.

Bread-Making Classes & Community Events

For those who want to do more than just eat, Asheville offers plenty of ways to immerse yourself in the bread-making experience.

Asheville Bread Festival (April 26-27, 2025)

Held every two years, this festival brings together bakers, millers, farmers, and bread lovers for workshops, presentations, and a lively bread fair. This year’s theme, “A Sense of Place,” will highlight local talent and community-driven baking.

Founded in 2004, the festival has become one of the premier gatherings for bread lovers in the U.S. Attendees can expect hands-on workshops led by renowned bakers, insightful discussions on grain diversity and sustainable baking, and a bustling marketplace featuring freshly baked goods, specialty flours, and baking tools. Past festivals have hosted industry experts like Chad Robertson of Tartine Bakery and Richard Miscovich, an expert in wood-fired baking.

One of the festival’s highlights is the Bread Fair, a free-to-attend event where local and regional bakeries showcase their finest breads and baked goods. Visitors can sample and purchase everything from heritage grain sourdough loaves to delicate pastries. The festival’s workshops, ranging from sourdough fermentation techniques to perfecting laminated dough, offer beginners and seasoned bakers opportunities to refine their craft.

Bread-Making Classes

Several Asheville spots offer workshops to help you master everything from croissants to focaccia:

• The Asheville Kitchen – A mix of group and private classes covering a variety of bread styles.
• White Labs Brewing Co. – Offering classes focused on fermentation science that helps bakers understand the crucial role yeast and bacteria play in developing flavor and texture in bread.
• Cottage Cooking – Small, home-style classes for beginner and intermediate bakers.
• Crunchy Baker – Specializing in artisanal sourdough and laminated dough techniques.