Grateful Bread was founded in 1990 by Joe and Dianna Artim with the mission to bring authentic artisan bread to Sacramento. Over the next 27 years, the Artims, with assistance from their children Theresa, Matt and Mike, expanded the business with numerous wholesale accounts, the area’s finest restaurants, and farmers markets across the Sacramento region.
In 2017, Joe chose to retire and spend more time with his family and play more golf. Fortunately, a group of local bread lovers and food industry veterans Dave Pringle and Sonny Mayugba were honored and excited to acquire the brand and continue Joe’s legacy of baking and delivering authentic artisan bread and the highest quality sourdough throughout Northern California.
At Grateful Bread, we use a variety of whole grains in our breads, and we never use preservatives. Many of our breads are vegan and contain zero sugar, using only local honey to sweeten our white and wheat breads. We are committed to producing sustainable, non-GMO products and always strive to use as few ingredients as possible.
We specialize in sourdough, baking with an almost 32-year-old Mother. The process to make each loaf is three days from starter to coming out hot and fresh from our ovens every single day. With our methodic process, the bread is healthier and has more nutrients than other sourdoughs on the market that use additives to do what our dough does naturally. Our sourdough is available in batards, baguettes, rounds and sliced for sandwiches, along with multigrain and toasted walnut varieties.