We mill, mix, and bake everything by hand starting at 4am, so it's ready when you walk in. Come for the loaves, stay for the corner table.
A short, changing menu — we'd rather do six things well than twenty things fine.
Our everyday loaf. Crackling crust, open crumb, ready by 7am.
Sourdough folded with dried fig and toasted walnut. Weekends only.
Laminated, orange-sugar crust, gone by 9am most days.
Rosemary, castelvetrano olives, flaky salt. Back this week.
Single-origin, rotating roaster, brewed to order.
Crisp edge, chewy center, flaky sea salt on top.
Wheat & Ash began as a Sunday hobby — loaves left on neighbors' porches with a note asking what they thought. Three years later we opened a five-table shop two blocks from where it started.
We still bake the same way: slow fermentation, local flour, and small enough batches that we actually taste every loaf before it goes in the case.
"We'd rather sell out by 10am than compromise the bread."
412 Ash Lane
Surprise, AZ 85374
We sell out most days — come early, or call ahead for a standing order.