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Deer Creek Bakehouse, lead by Graeme Aycock, launched in 2021 from a tiny house on Deer Creek in Nevada City with dreams of sharing delicious, hand-crafted bread with the people. We spent some years baking in a small cottage bakery, and in 2024, moved into a larger commercial space to expand our vision and bring more bread to the people. 

A bread enthusiast (see: carb fiend) his entire life, Graeme bumbled into the San Francisco food scene in 2014 by convincing a neighborhood cafe owner to let him run a weekly pizza pop-up. Over the next 6 years he learned and honed the craft of long-fermented sourdough breads with the pop-up, at Josey Baker Bread in San Francisco, and Three Forks Bakery in Nevada City.















Pop up sourdough pizza shop in San Francisco cafe

Currently, you can get Deer Creek Bakehouse breads weekly or monthly direct-to-you in Grass Valley and Nevada City.

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