Matriarch Bread is a small-batch cottage bakery in Morgan Hill, California, built around naturally fermented bread, freshly milled whole grains and the belief that good bread is worth understanding.

I’m Allison White, the baker, teacher and host behind Matriarch Bread and the Saving Bread podcast. I started Matriarch as a home bakery and have continued to grow it through weekly bakes, hands-on classes, private instruction, consulting and conversations with the people working to preserve real bread.

My approach combines craft and curiosity. I use whole grains from regional farms and mills, mechanical mixing, careful fermentation and tools such as temperature and pH to better understand what is happening inside the dough. The goal is not simply to follow a formula. It is to learn how ingredients, time, temperature and fermentation work together.

When I’m not baking for the Morgan Hill community, I teach workshops at Central Milling and other locations around the United States. Saving Bread extends that work beyond the classroom through practical lessons and thoughtful interviews with bakers, millers, farmers, oven makers, writers and other people shaping the future of bread.

Matriarch Bread is the home of the weekly bakery, Saving Bread, baking education and resources for people who want to go deeper.

Long live whole grains.