Annie's Bakery, Inc.

    At Annie's Bakery, we believe great bread should nourish both body and soul. As a wholesale artisan bakery, we still make our loaves the old-world way — using traditional techniques and a slow, natural fermentation process that takes 48–72 hours. This extra time breaks down gluten proteins for easier digestion and unlocks deeper, more complex flavor in every bite.

    Our recipes start with the best nature has to offer: stone-ground whole wheat and locally milled rye, ancient grains, blackstrap molasses, and a wholesome blend of seeds and oats. The result? Bread that's simple, honest, and full of flavor — the way it's meant to be.

All-Natural Ingredients • Long Fermentation • Handcrafted Quality

The roots of Annie's Bakery stretch back generations, beginning in small family-run bakeries in Italy and growing into a legacy of artisan breadmaking carried across the ocean. That heritage — built on tradition, skill, and a love of good food — became the foundation for everything we bake today.

What started as a small passion project in a home garage in western North Carolina quickly grew into a local favorite, known for wholesome ingredients and old-world craftsmanship. As demand grew, so did we — from our first café in downtown Sylva to our current 21,000-square-foot bakery in Asheville, NC.

Today, Annie's Bakery is proud to be part of the Carolinas' vibrant food culture, sharing our breads alongside the region's craft beers, farm-fresh produce, and artisan goods — and continuing a tradition that began generations ago.