Proof Bread — Restaurant in Mesa

Your loaf of bread might be the unhealthiest thing in your kitchen. With salt levels higher than a packet of crisps and ingredients lists chock-full of additives. Most brands use bleached flour that is typically refined, meaning that the nutrient-rich bran and germ of the wheat kernel have been removed, stripping the grain of many of its valuable vitamins and minerals and leaving only the endosperm. Thus (TRUE) sourdough has made a comeback—and for good reason. It's packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like folate. It can improve digestion, lower chronic disease risk and even promote healthy aging. The main reason I stated (TRUE) sourdough is it’s important to understand that any brand can say its sourdough. .Proof Bakery Formula The process starts with grain berry’s kernel that are of the highest quality and milled on site (see photos of flour mill in photos) the mill is only the third in Arizona They do not BLEACH their flour/ The Sourdough starters are a living fermented culture that can be used to leaven breads and baked goods/ Because of a starter's longevity, bakers often name them. Harriet will continue to be “the hero,” as Abou-Eid says, and she’ll get some “new friend There are plans to add a patio. And about half the space is bare but accounted for. This fall it will become home to Main Street Harvest, Proof’s market that sells fresh produce and pantry items. (See photos for the farmers market space.) “We feature 90% local produce,” Abou-Eid says, noting they aim to open the market in September. “We want to be able to be a place where people can find everything they need. I highly recommend Proof Bread and all of their baked goods, check out the menu and try any item, they are all CRAZY good. And...

Let's just start with the simple fact that this is no joke, the best bakery I have ever got bread products from.

They have somehow managed to mix sourdough into a flakey croissant. Starting with the texture and appearance, this would be an amazingly well baked croissant. It is light crispy and flakey on the outside and soft and airy on the inside. Then you add to it the amazing meadily of the buttery savory of a traditional croissant with the tang of a sourdough, and you have the most wonderfully flavored croissant of all time.

The man behind the counter was very friendly and knowledgeable of the bread. He was very helpful in picking out the best things to try to get a broad understanding of what they offer. My friend and I each walked away with over $30 in baked goods and found it to be overwhelmingly worth every penny. Nothing I got was simply good, it was all amazing.

The ambiance was great. We did not stay to eat there as they were closing soon, but the place is a simple bakery shop with a long bar facing into the baking area. Next time I am in downtown Mesa, it will be a treat to sit and enjoy my wonderful bread at the counter, emercing myself in the simple bakery ambiance.

The only thing I am sad about is that I am have now eaten all of my baked...

Let me start this review by saying I've never visited Proof Bakery or even Mesa, Arizona, but hear me out. I've watched most if not all of their YouTube content and I am left with the feeling of a longing to visit here. The family who run this business seem like very down to earth, knowledgeable, skilled people who care about their community greatly. Jon possesses a voluminous amount of knowledge of baking and appears to care greatly about his employees, and speaks often about developing their skills and community building. Seeing them evolve from a residential garage bakery to their current multiple commercial locations, I am left with the impression of a clean bakery with high quality products made by people who deeply care. Through the experience of filming what they do for YouTube, they've also shared many useful experiences and mistakes made which would be valuable to anyone looking to open a bakery themselves. They're milling their own flour! What else do you want from them? If I ever find myself in the PHX area, I will surely...