Oakland bakery's made-for-the-freezer Original line of gum-free, top-9-allergen-free sourdough expands across the West Coast after its May launch
OAKLAND, Calif. – Nov. 11, 2026 – Bread SRSLY, the woman-owned Oakland bakery making wild-fermented gluten-free sourdough since 2011, today announced that its Original line is now on shelves in Southern California and Oregon. The launch extends the line to just over 200 stores across the West Coast since its debut in May 2026.
This line includes three products: Original Sourdough, Cinnamon Raisin Sourdough and Original Sandwich Rolls. All three are true sourdough, made with a real starter and 24+ hour fermentation, and free from gluten, gums and the top 9 allergens.
Why frozen
Bread SRSLY designed its Original frozen line to grow. Because the bread contains no preservatives, frozen is the best way to distribute it widely, and grocery buyers already have a place for it: most gluten-free bread is sold in the freezer aisle. That also makes it easier for shoppers to find Bread SRSLY sourdough. The high-hydration recipe stays moist and toasts like fresh bread, even after months in the freezer.
The products
- Original Sourdough: a pre-sliced loaf made from Bread SRSLY's gum-free, rice-free recipe, with a chewy crust and authentic San Francisco sourdough flavor.
- Cinnamon Raisin Sourdough: pre-sliced and lightly sweetened with organic date syrup.
- Original Sandwich Rolls: about 3.5 inches across, great for burger buns or an English muffin alternative.
Every product is certified gluten-free, certified vegan and certified non-GMO, and is baked in Bread SRSLY's own dedicated gluten-free, top-9-allergen-free, kosher facility in Oakland. Unlike many breads in the frozen aisle, the line contains no egg. Each comes in a freezer-safe bag.
A true sourdough never lists yeast or sourdough flavoring on its label. Bread SRSLY's breads get their rise solely from wild fermentation, giving them a lighter, airier, softer texture than the dense loaves common in gluten-free bread, and a nostalgic San Francisco sourdough tang that can only come from true wild fermentation in the Bay Area.
"I started Bread SRSLY to impress a guy – my gluten-intolerant college crush – and fifteen years later we're still together," said Sadie Scheffer, founder and CEO of Bread SRSLY. "Gluten-free shoppers look in the freezer aisle, so that's where we needed to be. Now someone in Oregon can pick up a loaf that tastes like San Francisco sourdough and toast a slice whenever they want."
Availability
The line is available now in the freezer aisle at natural grocers across the West Coast, including Market of Choice, Mollie Stone's, Bristol Farms, Lassen's and Erewhon. Shoppers can find a store near them at breadsrsly.com.
For food service, Bread SRSLY also offers a pre-sliced gum-free, rice-free Pullman loaf for corporate campuses, universities and hotels that want a premium gluten-free bread on the menu.
About Bread SRSLY
Bread SRSLY is a woman-owned bakery in Oakland, California, making wild-fermented gluten-free sourdough since 2011. Founder Sadie Scheffer started baking in her San Francisco home kitchen and delivering by bike, and grew the company into a wholesale bakery serving natural grocers across the West Coast and customers nationwide through breadsrsly.com. Its breads are certified gluten-free, vegan and non-GMO, free of the top 9 allergens, and baked in its own dedicated kosher facility. Bread SRSLY has been featured in Newsweek, Goop, Refinery29 and HuffPost.
High-resolution images and samples are available on request.
Media contact
Nicole Mion
[email protected]
(844) 432-7323
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