At Wild Yeast Bakehouse, bread is more than food — it’s a way to connect people, support local agriculture, and create moments of comfort around the table. Founded by John Goncher after nearly three decades in finance, the bakery began as a home-based passion project during the pandemic and quickly grew into a thriving community-supported micro-bakery dedicated to handcrafted sourdough bread.

Using traditional slow-fermentation methods, Wild Yeast Bakehouse creates small-batch loaves made with simple, high-quality ingredients including locally milled grains, organic flour, water, salt, and naturally cultivated wild yeast. Every loaf is thoughtfully crafted to deliver rich flavor, nourishing texture, and the kind of wholesome simplicity often missing from modern bread.

What started with just a handful of weekly subscribers baking from a home kitchen has evolved into a beloved local business delivering hundreds of loaves each week to homes, cafés, and farmers markets throughout the Main Line community. Despite its growth, Wild Yeast Bakehouse remains rooted in its original mission: creating meaningful connections through food while supporting local farmers, local grain mills, and the people who gather around the table to share a good loaf of bread.