Proof

A hot combination to go with that hot weather: Proof jalapeño cheddar sourdough and peach habanero jam. It’s a little bit sweet, a little bit savory, and just the right amount of spicy 🔥

You can find both of these at all three of our bakery locations in Downtown Mesa, the Phoenix Sheaborhood, and in Litchfield Park at . Or visit and stop by both of our booths!

Not feeling spicy? We’ve got the goods for you too. Classic country sourdough, raspberry honey, and peanut butter elevates a classic PBJ. 🥜

Our country sourdough isn’t the only bread on our menu getting an updated formula to include locally grown rouge de Bordeaux wheat. Our inclusion breads- green olive, cranberry walnut, and seeded multigrain- are based on the same dough and also changing for the better.

The inclusion loaves were an interesting step in the testing process. We got the country sourdough formula to a place we were exceedingly happy with, but would it translate to the other breads? We’re thrilled to say it did. The depth of flavor, the texture, the longevity- all just as we’d hoped.

The new formula is officially debuting Monday, but you may be able to catch an early sample before that at our bakeries or this weekend at a market. This new version of your favorite breads incorporates locally grown rouge de bordeaux flour that we mill in-house at our Shea location, and we can’t wait to share it with you. In the meantime, what questions do you have for us? We’re all ears. (Bread pun intended.)

Our Head Baker, Dave, has been a very dedicated driving force behind everything we’re doing to include this Rouge de Bordeaux wheat in our sourdough.

Incorporating this locally grown wheat milled in-house on our mill has been no small task. We want the new version of our country sourdough to be everything you already love about this loaf, but even better: more flavor, more complexity, and truly unique to Proof.

We’re still using some of the type 85 organic flour that made up the entirety of the previous formula. We also incorporated a bit of our rye starter in addition to Harriet. In many ways, our new loaf is a truer country sourdough by comparison: it’s our own blend, and thanks to our house-milled flour and nuanced recipe, you won’t find this exact bread anywhere else.

The new country sourdough will make its official menu debut on Monday, and we’ll be sampling it off and on this week at all three of our bakery locations. Questions about the new blend? Let us know in the comments.

We’re just about halfway through July, which means you only have a couple weeks left to try the Boston Crème croissant before it departs from our menu. 🥐

If you haven’t tried it yet, trust me when I say it’s one of the most decadent treats we’ve ever had on the menu. Our sourdough croissant is filled with a housemade vanilla custard, dipped in a chocolate glaze, and topped with just a kiss of powdered sugar. It’s delicious and truly one of a kind. Everything you love about a classic Boston cream, combined with flaky croissant goodness. Make sure you get yours before they’re gone forever! Available exclusively at our bakeries in Downtown Mesa, Litchfield Park, and the Phoenix Sheaborhood.

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A few weeks ago, we announced a change coming to our slicing policy. And as of this week, across the board, at all locations: we are not slicing bread to order, instead having a variety of breads available pre-sliced for purchase. ✨ And alongside this change, we’re removing the $1 upcharge for sliced bread! 🍞 We hope that, in a season where price increases are happening everywhere, this is welcome news. 

As for the why behind this change, it’s a combination of factors. The single biggest is this: it’s a bad idea to slice bread when it’s still warm. It’s not safe for our team members, because the bread is more likely to get stuck. It’s not good for the bread, which can end up with a gummy, unappetizing interior when sliced too soon. The idea of bread sliced as fresh as possible is an appealing one, we know. But the reality is that sliced bread is better when it’s had an appropriate amount of time to fully cure and cool. 

In the past, we didn’t consistently have sliced options for our fruit & nut, green olive, and jalapeño cheddar, but that’s changing at our bakeries too. We know that many of you love being able to buy sliced bread, and we are also making that easier by setting aside more of the loaves to be cooled and sliced each day. There will still be times when we’ve sold out, just like with all of our products, but we will have more options available for you. 

We know this change might be frustrating for some of you, and we’re listening! Please feel free to reach out to [email protected] with your thoughts.

At our Mesa location, we’re joining with several other restaurants to help fundraise for Jackson Bickler, a local teen diagnosed with a rare form of cancer. Every day for the rest of July, exclusively in , you can indulge in the ultimate comfort food with our limited-time Grilled Cheese Sandwich, featuring some of Jackson Bickler’s favorite cheeses: rich Gruyere and sharp cheddar, melted to perfection. Served on hearty, artisan Proof Bread sourdough, this sandwich offers a perfect blend of crispy, golden crust and gooey, cheesy goodness. Available from July 8th to July 31st, every bite not only delights your taste buds but also supports a noble cause. A portion of the proceeds will be donated to the Bickler family, aiding in their son’s battle against a rare cancer. Enjoy a delicious meal while making a difference. ♥️ Available from 10am to 2pm daily.

You can also find specials to support Jackson at and our Mesa neighbors, 🥨

Feeling baked by the dry heat? Us too. (As you can tell from the whiteboard at our Shea location.) This is a really tough time of year to be a small business in the Phoenix area. It’s hot. Beyond hot. And we, along with so many other businesses, are still out at the farmers market week in and week out.

We know it’s hard to get out of the house when the temperatures are 110+. But please know how much we appreciate it when you do! We are fortunate to have so many year-round markets here. Rain or shine, or LOTS of shine, you can find local goods every Saturday.

Come and see us tomorrow at and our final week at to get your favorite bread and pastries. Bonus: the pain au chocolat will taste like it’s fresh out of the oven thanks to the sun! Bring your water bottle, your cooler bag, and leave your pups at home in the air conditioning (or at least make sure they’ve got booties or a nice dog stroller).

You can find us tomorrow out at the markets listed above, or at all three bakery locations (Downtown Mesa, Litchfield Park, or the Phoenix Sheaborhood) from 7-2. ☀️

Closed today to give as many people on our team the day off for the holiday (and special thank you to the people there today making sure we are ready for markets on Saturday!)

We’ll be open again tomorrow from 7-2, and on Saturday you can find us at and at our final week of 🥖 💥

This time of year in Phoenix, you deserve a reward just for existing on a daily basis. May we suggest a Boston Crème croissant?

Available daily at all three of our bakery locations, this pastry is worth the trip. Our classic sourdough croissant is filled with a housemade vanilla bean custard, dipped in a chocolate glaze, and dusted with just a little bit of powdered sugar. They are everything you love about a Boston cream donut, but in croissant form, and thus even better.

You can find them daily at our bakery locations:
125 W Main St.
3110 E Shea Blvd.
13331 W Indian School Rd. in Litchfield Park

We’re open 7-2 daily. We always love and appreciate our customers, but especially at this time of year, every single person who walks through the door (or places an order at proofbread.com) lifts our spirits. ♥️

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We’re closing Thursday to give our whole crew a day off for the 4th. We’re open every other day this week with all of your favorites, and even that fun new stuff you haven’t tried yet (scroll for a picture of the custard fruit danishes we’ve been doing on the weekends).

Summers in Arizona are not easy as a small business, and we appreciate every single one of you who make the effort to get out and see us on these long, hot days. Hope to see you this week 🥐

A few weeks ago, members of our team gathered at a corner in Gilbert where 40 acres of Rouge Bordeaux is growing for Proof to toast to the future. At sunset, we looked out over the field, a beautiful oasis of agriculture surrounded by a lot of warehouses and new housing developments going up, and heard from Jon about fostering community and cooperation in our lands, and how this field is just the the first glimmer of us being the change that we want to see in this world.

Bread is about so much more than just food. It’s a symbol of community, of our past, and our future. We can’t wait to share the next chapter of Proof with all of you.

If you’re heading up north for a retreat from the heat, may we suggest grabbing a box of Proof goodies to take along? If you can resist the urge to polish them off on the drive up, they make a really incredible way to wake up in the morning away from home.

Place a pickup or local delivery order at proofbread.com- even if you can’t get away from the heat, your favorite pastries might make things a little more bearable. ♥️

Our new sourdough pizza menu has three options for the non-meat eating crowd: the classic margherita made with tomatoes, the garden party vegan pizza with a medley of roasted veggies and sauce, and the geñovese, our spicy pesto artichoke. All three are filling, delicious, and incredibly flavorful. You can find them at all three of our bakery locations daily. Stop by and see us in Litchfield Park, Downtown Mesa, and the Phoenix Sheaborhood. Addresses in our bio. 🍕

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The salted rosemary twist is one of our signature pastries, and for good reason. This is a favorite of staff and regulars alike. Our classic sourdough croissant dough is braided and topped with big flakes of sea salt and fresh rosemary (straight from the garden of .baker and ). It has a subtle sweetness balanced by the salt and fresh herbs. The ends of the braid get a tiny bit crispy, with the insides tender. And of course it has the buttery, flaky layers you expect.

You can find the salted rosemary twist daily at all three of our bakery locations (Downtown Mesa, the Phoenix Sheaborhood, and in Litchfield Park with ). We’re open from 7-2, but we can’t guarantee the rosemary twist will last quite that long.

And you can find it at all of our farmers market locations on Saturday morning:

See you soon 🥐🌱

Every loaf is the same, yet every loaf is different.

Every single loaf of our country sourdough has the same ratio of the same ingredients. Organic flour, water, salt, and of course: Harriet. Yet no two loaves are identical.

The ingredients are weighed out and added to the mixer by one of our bakers. The mixer does the heavy lifting, yes- but it’s overseen by one of our team members. The loaves are weighed and shaped at one of our tables, with a baker’s hands making sure it feels right when it’s put into a basket for proofing.

Once it’s ready to bake, it’s taken- again, by hand- from its basket to the oven where it’s scored by one of our bakers with a lame. Usually we give it a signature wheat stalk score, but sometimes we do something a little different. But even the most practiced artisan baker doesn’t make it look exactly the same every time. These aren’t done by a machine or an automation. This is human craftsmanship.

And at the end of its journey, each of these loaves that is the same, yet different, makes its way to either one of our bakeries or one of our market stalls to be enjoyed by you. And then each of these is enjoyed a little differently. Maybe you slice it up for sandwiches. Maybe you tear it up and dip it in olive oil. Maybe you make it into croutons for a big, satisfying salad. Every loaf is different, but we hope they all get to the same end: being happily enjoyed by someone.

You can get a country sourdough of your very own at any of our three bakery locations:

125 W. Main St. in Mesa
3110 E. Shea Blvd. in Phoenix
13331 W. Indian School Rd. in Litchfield Park

And every Saturday, find us at 🥖

During the summer in Phoenix, turning on your oven to make dinner feels pretty unappealing. Luckily, we’ve turned on our ovens so you don’t have to! At all three of our bakery locations, you can stop by and grab a loaf of your favorite sourdough to be the base of your no-cook dinner. Sandwiches, charcuterie, or just bread and your favorite cheese ( gives the best recommendations) or really good butter- there’s no wrong choice when it comes to making bread a meal.

Pictured beautifully here by is our green olive boule. It’s our classic country sourdough base, studded with the best green olives from . It’s classic, incredibly flavorful, and the perfect base for eating bread for a meal.

Grab a loaf at any of our three bakery locations:
125 W. Main St. in
3110 E. Shea Blvd. in Phoenix
13331 W. Indian School Rd. in Litchfield Park with

It’s hot out there. Let us make lunch- and maybe dinner too? Stop by any of our three bakery locations in and in Litchfield Park at for our new pizza menu.

We’ve changed up the toppings, and revamped our crust recipe to include house milled rye flour to give it an even heartier and more delicious base.

Made with local ingredients from and more, we are so proud of these new offerings and can’t wait to hear what you think.

Grab a lunch combo of a slice, a cookie, and a soda, milk, or water for $12. See you soon 🍕

Introducing: the Proof Lunch Special!

Get a slice of our pizza, a chocolate chip cookie, and your choice of soda/water/milk for $12.

It’s the lunch dreams are made of. ♥️ Available daily at all three locations while supplies last.

My favorite combo is the margherita & Topo Chico. What’s your order?

The past few days, we’ve talked about our pizza process and revamp, and now we’re ready to talk about the real stars: the new pizzas. Meet the lineup:

PEPPERONI: a classic for a reason. Ours is made with sauce, whole milk mozzarella, and cup and char pepperoni. The pepperoni cup and crisp during cooking, for a great flavor and texture.

PROSCIUTTO & ARUGULA: this pizza’s base is a white pesto made in-house with toasted walnuts and ricotta, with fresh basil adding fresh flavors. Then it’s topped with mozzarella and prosciutto sliced daily at our location and baked. After baking, we top it with arugula sourced locally from and it’s topped to order with a fig balsamic reduction.

GEÑOVESE: our spicy pesto artichoke, made even better. We start with fresh pesto made in-house at our Litchfield Park location. We’ve always made our own pesto, but we’ve switched from walnuts to pine nuts for this one and think you’ll like the difference. Then the pesto is topped with mozzarella, roasted portabella mushrooms, artichoke hearts, jalapeños, and thin sliced red onion. You will not believe the amount of flavor in this pizza.

GARDEN PIZZA: this one’s for the vegans and veggie lovers out there. We start with sauce, then add a huge variety of roasted veggies: squash, eggplant, portabella mushrooms, bell peppers, and bok choy. Finished with a glaze of EVOO and a garnish of freshly ground salt & pepper.

MARGHERITA: another classic with a Proof spin. More sauce and whole milk mozzarella, then topped with cherry tomatoes for the bake. These are the best cherry tomatoes. Each one gives a bite of sweetness and tang, along with a beautiful spread of colors. After the bake, we top it with fresh basil and a drizzle of EVOO.

THE BUTCHER: finally, our new take on a meat lovers. Starting with sauce and mozzarella, then adding a wide variety of meats. We have ham,(sliced fresh daily at our Litchfield Park location), sweet Italian sausage, and thick cut crispy bacon from in California.

What do you want to try first?

Our brand new pizza menu is launching this week, but it’s more than just a new list of toppings. It’s a revamp of our pizza program from the ground up.

When we introduced our pizza about a year ago, we had three types: margherita, meat lovers, and a simple vegan red pizza. In the time since then, we’ve introduced new regulars, had many experimental pizzas, and gotten lots of feedback from customers and within our team on what works and what doesn’t.

We decided that a consistent menu is the way to go. We want you to be able to walk in for lunch and know that you’ll find a pizza that you enjoy. Our team has been experimenting with toppings and preparations, and we’re confident you’re going to love where we’ve ended up.

Even our pizzas that stayed fairly consistent with their flavors are getting an upgrade in some way. Our classic pepperoni is now being made with pepperoni proportioned for each location’s pizza per day (prepped by our crew) to make sure that it has the maximum amount of pepperoni goodness in each slice. The margherita is now made with tomatoes, and if you’ve ever had their tomatoes, you know how good they are.

We are very proud of the work we’ve put in on these changes, and think you’ll be able to taste the difference. Come by and see us daily at 10am this week to try our new pizzas and let us know what you think. 🍕

Introducing the newest special on our pastry menu: the Boston Crème Croissant. 🥐 Not available daily YET- but you can preorder for next weekend!

Our classic sourdough croissant is filled with a housemade vanilla bean custard, then dipped in a rich chocolate glaze and dusted with powdered sugar. Every piece of this pastry is made from scratch and made with the Proof touch.

This new pastry will be making its official launch next week. From now until Sunday, you can place a preorder for a 4-pack to pick up on Father’s Day (June 16th). Head to proofbread.com to choose your location, and scroll down to the bottom of the menu to find the Boston Crème 4-pack.

This is, in my opinion, one of the best sweets we’ve ever made at Proof. This will be the only opportunity to preorder a 4-pack, so make sure you get your order in before they close on Sunday!

If you’ve been into one of our bakeries in the past week, you may have noticed an update to our slicing policy.

For most of Proof’s lifespan, our slicers have lived in the back of house with production. We had a certain amount of product we would bake in advance with the intention of slicing, and then it was available on our shelves for purchase. In the last year, we tried slicing to order instead, and although it seems better in theory, it’s not working, and we’re returning to only pre-slicing rather than on demand.

Why are we changing? The biggest reason is this: sliced bread is better when it’s had ample time to cool before the slicing begins. Our whole loaves have been baked extremely fresh for daily purchase, which means they’re not ideal for slicing. When you put a warm loaf through the slicer, you get a gummy, unpleasant result. And it’s hard to know for certain if the interior of the loaf is cooled enough for slicing when it’s been baked that morning. (We don’t always bake types of loaves at the exact same time or in the exact same order.) The best way to know for sure that we’re giving you a sliced product that we feel confident in is to bake specifically with the intent of slicing, making sure it has the right amount of time to cool before we send it through the slicer and home with you.

We know this is a change, but we’re confident it’s the right one. Thank you for bearing with us through the adjustments. ♥️🍞

Happy Saturday! ☀️ 🥖

It’s a beautiful day today, and you can find Proof at 5 local farmers markets.

7-11
7-11
7-10
7-10
7:30-11:30

We have everything from classic country sourdough to chocolate chip cookies for you. Get out and enjoy the start of your weekend! Or stop by one of our bakery locations from 7-2.

Last week, we brought our chocolate chip cookies to our farmers market booths, and we heard from many of you who were excited to finally be able to give them a try. We’re bringing them back again this week, along with another favorite: jalapeño cheddar loaves.

The jalapeño cheddar is a team favorite. It makes an excellent bread choice for a grilled cheese or any other sandwich you want to spice up a bit. My personal favorite way to enjoy it is toasted with cream cheese and a little peach habanero jam from - the perfect sweet/spicy/savory combo.

We’ll have the jalapeño cheddar at all of our market locations this weekend! Here’s where to find us:
7-10 (new hours!)
7-10 (new hours!)
7-11
7-11
7:30-11:30

And of course, you can also find the jalapeño cheddar loaf available daily at our three bakery locations in downtown Mesa, the Phoenix Sheaborhood, and in Litchfield Park at 🥖

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Really amazed with the way our team has been stepping up lately. These khorasan loaves today are a great example- the shape, the scoring, the bake color with that hint of caramelization? Exactly what we’re looking for from this loaf.

If you haven’t tried the khorasan, today is a great day to come by and grab one. These are made with house-milled khorasan berries, and we incorporate a scald for a loaf that lasts longer than our regular country sourdough with an even richer flavor.

You can find the khorasan loaf daily 7-2 (or until it sells out) at our three bakery locations:

125 W Main St.
in Phoenix 3110 E Shea Blvd.
13331 W. Indian School Rd in Litchfield Park

Or come see us for a loaf at a Saturday farmers market:
7-11am
7-11am
7:30-11:30am
8-12
8-12

Chewy, chocolatey, just a hint of salt… and starting this weekend, available at farmers markets!

Our chocolate chip cookies are making their market debut this weekend. It’s going to be a gorgeous Saturday out there, and the fastest way to make it even better is with a sweet treat. 🍪

Find our chocolate chip cookies and our sourdough pastries and breads this weekend at five Saturday markets:

7-11
7-11
7:30-11:30
8-12
8-12

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Dear Flagstaff Community,
We have made a painful decision to withdraw our participation in The Flagstaff Community Market. Ever since our first day selling bread in Flagstaff we have felt a strong bond with you all. Despite only being open 4 hours per week for less than half of the year, we feel as though there is already an identity to the Proof community in Flagstaff.

We joined in 2021 as we were moving out of our garage bakery into our first brick and mortar location. This market was and has been a lifeline. In 2 of the 3 summers that we attended, we were actively trying to finish a location facing massive construction bills. Without your help, we would have really struggled. For much of that time Amanda and I attended. When we weren’t there, oftentimes some of our most senior staff hopped in the truck for a day.

Amanda’s aunt always says: “You can’t hold two watermelons in one hand”. This is the position we find ourselves in. We are still in that transformation process out of being a garage bakery. We’re building something that is intended to last, and we have finally established a healthy foundational footprint. Yet, we are baking more than ever but our leadership team is either new or yet to be hired. We are spread very thin. There are countless projects in progress and days off are rare.

We are aiming to be a retail bakery where our customers can purchase bread that practically just left the oven. We would love to be that for Flagstaff one day. Truthfully, we don’t have the money or the bandwidth for such an undertaking right now, and it may be years before we are ready. The most efficient way there is for us to invest in our foundation. We are building a more capable team with each season, but our involvement in the market is tipping us over our capacity.

Thank you for all of the support you have shown our brand over the years. We hope to be a presence in this community again, but we aim to do so in a more sustainable way. We will miss you.

There’s only one item allowed to sit on our pastry display that isn’t leavened with sourdough, and it’s these chocolate chip cookies. Classic, filled with chocolate chunks, topped with sea salt, and a perfect pairing with a glass of milk or a scoop of ice cream. 🍪

Our cookies are a bakery exclusive, so you’ll have to come see us in downtown Mesa, Litchfield Park, or the Phoenix Sheaborhood to grab one of these. We’re open from 7-2, every day of the week. Get yourself a lil treat. You’ve earned it.

Happy market Saturday! ☀️ it’s a gorgeous day to get out and shop local. You can find our sourdough pastries and breads out and about at these markets:
7-11am
7-11am
7:30-11:30am
8-12
8-12

And you can always find us at our three bakery locations (the only places to get our May special, the croissamisu) in Litchfield Park, Downtown Mesa, and the Phoenix Sheaborhood from 7-2.

Orders for the Mother’s Day croissamisu 4-pack are closing today (Tuesday) at 5pm! We don’t want to toot our own horn, but the reviews on these so far have been pretty glowing. So don’t miss out- head to proofbread.com to place your order before they close.

Thanks to for serving them up with a smile 💫🥐