Signature bread, without the bakery.
Your guests should remember the bread. We develop your bread with your culinary team — from scratch, or starting from a bread we already bake — then produce it portion-controlled and spec-consistent from both bakeries, so the loaf your chef approves is the loaf that lands in every unit.
Crestone Group is a national wholesale bakery with three decades of artisan baking behind it — small-batch, make-to-order production out of two SQF-certified facilities, best known for naturally leavened sourdough from a starter older than the company.
Every sourdough we bake is leavened by the wild mother starter we've fed since the late '80s.
San Diego, CA and Dallas, TX — FDA-registered, SGS-audited, 100% sesame-free.
100s custom wholesale bakery programs built for grocery, foodservice and restaurants.
Thaw-and-serve and bake-off formats across the country, with long code dates for every case.
Culinary-led development, change-level consistency.
Custom development with your chefs
We work from your concept, your existing recipe, or a bread we already bake that gets you to market faster.
Portion-controlled and spec-consistent
Weight, dimension, bake color and finish are held to spec so plate costs and presentation don't drift.
Identical from both bakeries
Same starter lineage, same specs in San Diego and Dallas — a two-bakery footprint without two products.
Seasonal menu partnership
We plan your bread calendar 12–18 months out so marketing has real runway to build each launch.
Proprietary-SKU discretion
Your recipe stays yours. Proprietary formulas are not shown, sampled, or sold to anyone else.
Built for line-level execution
Finishing SOPs written for the line, not culinary school — thaw-and-serve or bake-off, whichever fits the kitchen.
Where we'd start you.
Custom Sourdough Shapes & Sizes
Naturally leavened base built to your spec — boules, batards, pans, rolls, portioned formats.
Molasses Petite Loaf
Steakhouse-style dark molasses-oat table bread in petite oblong and 5-inch round.
Crown Brioche
Rich, buttery crown for bread service and premium sandwich builds.
Herb Focaccia
Sheeted focaccia for sandwich panels, cut portions or table service.
Bolillo
Authentic Mexican table bread for tortas and sandwich platforms.
Table Breads
Peasant bread and French pull-apart for basket service.
How the program runs.
Frozen thaw-and-serve, bake-off and raw-frozen formats nationwide, delivered through your broadline or regional distributor.
Why frozen is fresherFrozen nationwide
Thaw-and-serve and bake-off formats through direct freight or your broadline distributor, with long code dates for DC turns.
Rollout planning
Volume planning and staged rollouts for new-unit growth, LTOs and seasonal spikes.
Distributor setup
Catalog placement and item setup support with your broadline and regional distributors.
Turn bread into a seasonal menu moment.
The same rotation model that works on a retail shelf works on a menu: keep your signature loaf year-round and rotate a seasonal bread three to five times a year. Pick from our 40-loaf menu or have our R&D team design yours, and we'll plan the calendar 12–18 months out so marketing can build the launch.
Questions, answered.
Develop your signature bread
Tell us your concept, unit count and target launch window — a bakery program manager responds within one business day.
- Direct response from a bakery program manager, not a generic inbox.
- Culinary R&D team available for custom development.
- SQF-certified production at both facilities.