Daily Bread Bakery

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About Us

Alison HillHi, I'm Alison, owner of Daily Bread Bakery. My husband and I have been farmers forever, and we live on an acreage near Fenton. We are the proud parents of 5 children:  Our oldest is Elizabeth age 24.  She is the executive chef at Cedar Ridge Winery in Swisher Iowa.  Then we have 4 boys.  Aaron is 21 and is a mechanic at Fast Oil in Algona and also races cars.  Isaac is 18 and a senior.  He is taking automotive classes at Iowa Lakes in Emmetsburg and also races cars. Caleb is 15 and loves Xbox and math.  Matthew is 11 and plays drums, bells, and more in band and wants to be a geologic engineer.

I grew up in a family of bakers.  Which for us meant farmer's wives and nurses  who cooked and baked everything. from scratch.  My mother made bread as did her mother before her.  My mother made our bread using a sourdough starter. When she got it from a friend it was already 100 years old and she has kept it going for over 50 more years.  That meant she was making 3 loaves of bread each week.  I remember when a tornado would come in the hot Iowa summer my mother would grab we 3 kids and rush to the cellar.  She also had the sourdough starter.  I'm not sure which of us she grabbed first.  I made bread some growing up and continued when I went to college at Iowa State University for myself and selling it to friends and professors.  When I married a farmer in north central Iowa it seemed only natural to make our family bread.  But I wanted something more healthy than refined flour and at a La Leche League meeting I talked with some mothers who had heard about grinding your own grain.  It was a totally different art that I had to learn and practice.  I entered many contests at county and state fairs.  After winning 1st place over and over I began to get some confidence in my craft.  We started giving the bread to my family, friends, and Sunday school teachers at Christmas and next we began selling at farmers' markets.  Then we opened our bakery cafe in Algona.  Soon after that we began selling to other stores.  The bread has quite a following and it continues to grow rapidly.

We believe that our bread tastes amazing and is one the most important health choices a person can make.  Adults and children love the bread.  We did a taste test at a local school and found that 220 out of 221 kids loved the bread and wanted it at their school!

At Daily Bread Bakery we have 15 different whole grain organic original breads.  One variety is our signature "Golden Ground", (named from the Golden 86 wheat berries ground fresh in our bread).  Another is "Georgia Sunshine" with dried peaches and pecans, We also have savory breads like "Burstin' Herb" with tomato, garlic, fresh basil and other herbs. 

Learn how our bread is made! Watch our Video.

Check out this article in the New York Times, featuring yours truly!

815 North Roan St., Algona, IA, 515.395.3387
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Opean Saturday July 26 at night for fondu, jalapeno popers and cocktails! 

Come in  for no reservation  night July 26th

Open Saturday night July 26th.  No reservations!  Food and Fun!!

Open Saturday Night July 26th.  Cocktails and beer!

Come in Saturday eve for a fun cocktail, beer, or wine!