Bread made with the kind of patience most bakers don't practice anymore.
We bake slowly — long ferments, honest ingredients, and a respect for the grain that shows in every crust.
At March Cellars, every loaf is a decision to do it the long way. We build flavor through time — 24-hour cold ferments, wild starter cultures nurtured for years, and flour milled to honor its origin. This is baking as attention, not as routine.
From the hearth to your table
Sourdough Loaves
24-hour fermented. Thick, crackling crust. Open, irregular crumb. The kind of bread that demands nothing but butter — and still exceeds every expectation.
Laminated Pastries
Butter folded seven times. Each layer separate, each bite shattering into something closer to architecture than breakfast. Made every morning before dawn.
Table Breads & Rolls
Olive oil focaccia, rosemary flatbreads, seeded ciabatta — everyday breads treated with the same seriousness as our signature loaves.
Curated Pantry
Locally sourced oils, vinegars, preserves, and staples — selected to complement what comes out of our oven and support the farmers beside us.
Slow by design,
fast by necessity
Walla Walla is a city that understands seasons — the rhythm of the soil, the patience of fermentation, the value of showing up consistently. March Cellars was built on that understanding.
We don't rush proofing. We don't cut corners on flour. We don't treat baking as a manufacturing process. Every batch is an act of judgment, and we've spent years learning what those judgments should be.
Baked slowly. Sold early.
Come find us in Walla Walla
Address
1249 Lyday Ln
Walla Walla, WA 99362-7308
Hours
Tuesday – Saturday
7:00 AM – 3:00 PM
Sunday & Monday: Closed
Contact
We'd love to hear from you
For catering inquiries, wholesale questions, or just to say hello — fill out the form below and we'll get back to you.
