Brot Blume
Organic whole wheat
Stone milled
Naturally leavened sourdough
Just good brot
Brot Blume is a licensed sourdough microbakery based in South Lake Tahoe featuring handmade artisanal breads baked with organic and stone-milled flour.
Our breads are available through porch pick-ups
in christmas valley, meyers, south lake tahoe, on thursdays.
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I bake bread inspired by the glorious diversity of wheat & ancient grains, my travels, and German heritage.
BROT (bʁoːt)German for bread
BLUME (bluːmə) is the word for flower in German.
I choose these words to represent the blossoming of a daydream, skill, and knowledge in artisan bread baking.
Brot Blume is a cottage food operation based in my home kitchen.
El Dorado County Permit #AR001662
Handmade Bread baked in Tahoe
Flour, water, wild yeast, salt, and time.
The only ingredients that go into our breads.
BB bread is sold exclusively through Porch Pick-Ups in South Lake Tahoe.
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Hallo fellow Bread Heads!
I’m Andreya!
After nearly 20 years as a classically-trained chef, I yearned for a new challenge and decided to fulfill a long-held desire to take a deep-dive into the world of artisan sourdough bread baking.
In 2025, inspired by my amazing German-American mother, I founded Brot Blume microbakery.
All of BB’s breads begin with flour.
Each flour is carefully sourced from millers and farmers who demonstrate a commitment to protecting the land and the integrity of the grains that are farmed and milled.
The more I learned about the differences between the farming, milling, and the baking processes between heirloom and modern wheat varieties, the more inspired I became to work entirely with stone-milled, heirloom flours. The resulting breads are not the big fluffies you’re used to seeing on social media, but the flavor complexity, creamy tight crumb, and nutrient density will tickle your cravings all the same!
Read more about Flour on my Substack, Cookie Jar
I grew up in South Lake Tahoe and after nearly 20 years living and cooking around the world, it brings me great joy to come home and share what I’ve learned with our Tahoe community. Erika was born in Germany and bread baking is in our family’s blood. It is a life breath for us and we are committed to baking the most delicious and nutritious whole grain breads that pay hommage to our German heritage and the places we cherish most from our travels.
A peek into the microbakery
Flour Resources
Our Einkorn, Spelt, Rouge de Bordeaux, and Rye come from our friends at Barton Springs Mill in Dripping Springs, TX
The Trailblzer Bread Flour (modern varieties) we use in our demi baguettes comes from our friends at Cairinspring Mill in the Skagit Valley of western Washington
Other millers we recommend and like to work with are:
Hayden Flour Mills (AZ)
Capay Mills (Capay Valley, CA)
Full Belly Farm (Capay Valley, CA)
Grist and Toll (Pasadena, CA)
Farmer Mai’s Flour Share (Northern CA)
Maine Grains (Skowhegan, ME)
Chimacum Valley Grainery (Chimacum Valley, WA)
Bluebird Grain Farms (Winthrop, WA)
For more info on CA whole grains, check out The CA Wheat Commission’s website and follow their Instagram for class announcements.