Organic whole grains
Stone milled
Naturally leavened
Just good brot.
We bake bread inspired by the glorious diversity of wheats & ancient grains, our travels, & German heritage.
BROT (bʁoːt) means bread &
BLUME (bluːmə) is the word for flower in German.
We choose these words to represent the blossoming of our 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
With a piece of bread in your hand you’ll find paradise under a pine tree.
– Russian Proverb
Our BB’s aka The Menu
Find us Wednesdays at the Meyers Mountain Market June 4-September 10
Weekly Porch Pick-Ups coming soon- Get on the list so you don’t miss out!
Spelt Olive & Rosemary Fougasse
An all-time favorite that’s crispy, nutty, sour, salty, savory, chewy, and really hard to stop eating! We enjoy it just as-is, or with a cheese & charcuterie board for snacks with wine.
100% stone-milled organic spelt, rye + spelt poolish, picholine olives, fresh rosemary, extra virgin olive oil, & flaky sea salt, 12 hour ferment.
Spelt Focaccia
A staple on our dinner table that’s nutty, chewy, and slightly sour. We always have this on our snack board, sliced in half with thin mortadella or prosciutto in the middle, or toasted at breakfast with a parm fritatta open-faced sando.
100% stone-milled organic spelt, rye sourdough starter, 12 hour ferment.
Einkorn Baguette Tradition
Crusty crunch and soft chewy inside with a slight sourness from the long ferment. Addicting to eat with a hearty slathering of butter and flaky sea salt.
In France, a “baguette tradition” is one that’s been leavened slowly overnight, in the traditional fashion.
30% stone-milled organic Einkorn, 70% stone-milled organic Bread Flour, organic rye + einkorn poolish, 18 hour ferment.
Roggenbrot
Traditional German Rye loaf that is so tender and flavorful you won’t believe how good it is for you! We love it toasted with a french-rolled omelette, or slathered with mustard, pickles, salami, and dressed greens for an open-faced sando.
30% stone-milled organic Rye, 40% stone-milled organic Rouge de Bordeaux (hard red wheat), 30% stone-milled organic Spelt, organic rye + spelt poolish, 18 hour ferment.
Spelt Chocolate Chip Cookie
No day is complete without a little treat! And in our bakeshop, chocolate chip cookies are at the top of the list! This whole grain spelt cookie is chocolatey, nutty, buttery, chewy, and hard to eat just one!
Made with 100% stone-milled organic spelt
A Chef-turned-Baker daughter
Her Hero (Mother) who loves to bake bread
A collective daydream to work & bake bread together
All the ingredients required to cook up Brot Blume Bakeshop in 2025
Hallo Darlings!
We are the mother-daughter duo Andreya and Erika behind Brot Blume Bakeshop. After nearly 20 years as a classically-trained chef, I (Andreya) yearned for a new challenge and decided to fulfill a long-held desire take a deep-dive into the world of artisan bread baking. My amazing mother, Erika, has long daydreamed about having a little bakeshop and for her 70th birthday, we decided to make it happen- together!
As with all cooking, the process begins with the ingredients. The more we learned about the differences between the farming, milling, and the baking processes between heirloom and modern wheat varieties, the more inspired we became to work entirely with stone-milled, heirloom flours. The resulting breads are not the big fluffies you’re used to seeing, but the flavor complexity, creamy tight crumb, and nutrient density will tickle your cravings all the same- we hope!
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.
We can’t wait to meet you and hope that you love our breads as much as we do!
xo
Our stars of the show: the grains
Flour, water, wild yeast, salt, and time.
The only ingredients that go into our breads.
Each 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.
At home, I have been milling my own flour for years, but quickly realized that my little Mockmill 200 wouldn’t be able to do the job required for Brot Blume’s production. So I started to look for millers that share my commitment to working with heirloom grains and regenerative farming practices.
One challenge I faced was having to expand my perspective of “local” from one of within a few hundred miles from Tahoe, to one that encompasses the entire country.
Today, in our predominance of industrialized agriculture, we don’t have the luxury of calling on our neighborhood flour miller, while small stone-mills do exist in California, most of them do not produce the quantity necessary to support a large-ish production operation. So I had to expand my “neighborhood” to other millers in the country in order to find both the quality and quantity that I need.
We truly believe in the value of supporting these millers, wherever they are in the country. And Brot Blume is committed to working with as many as we can.
Sourcing Flours
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)
Tegner Mill (Turlock, 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.