Sunrise Artisan Bakery
Sunrise Artisan Bakery logo

Minneapolis, MN · Cottage Bakery

Every loaf
is a new day.

Sunrise Artisan Bakery is a one-person cottage bakery run out of Minneapolis. We bake sourdough and other baked goods on a two-week rotation — no storefront, no walk-ins, just really good bread on schedule.

"Sunrise" is the 4am alarm. "Diaz" is días — the Spanish word for days. Every bake is a new one.

Get order reminders
Mia, the bakery's basset hound, watching bread bake in the oven

How it works

We're a Minnesota cottage bakery — no storefront, no walk-ins. Here's the deal:

  1. Orders open every two weeks

    We announce the next bake on Instagram. Follow @sunriseartisanbakery so you don't miss it — it fills up fast.

  2. Place your order via Google Form

    Select what you want, how many, and leave your name. No account needed. Simple.

  3. Pick up in Minneapolis

    We'll confirm your order and share the pickup address. No storefront — this is a cottage bakery, so pickup is from our home kitchen.

  4. Eat good bread

    That's it. Fresh-baked the morning of pickup. Best eaten within 3 days, though it never lasts that long.

BakersField Flour · Stone-Milled · Organic · Local

Why our bread
looks different

Our bread has a deeper, creamier crumb than the bright white loaves you might be used to. It does contain some whole wheat — but that's only part of the story.

1

Red Wheat, Grown Right Here

Our flour comes from BakersField Flour, milled from red wheat varieties grown in our Minnesota region. Red wheat has a warm, tan hue that white wheat doesn't. That color goes all the way into your loaf.

2

Stone-Milled & High-Extraction

Stone milling keeps more of the whole grain intact. Our blend includes about 20% whole wheat — but even the sifted flour is "high-extraction," meaning it holds onto more bran and germ than industrial flour does. More grain = more flavor and color.

3

Long Fermentation Does Its Thing

Sourdough ferments for a long time. That extended process breaks down sugars, which caramelize deeply during baking. A quick yeasted loaf just doesn't get there.

4

No Bleaching Agents. Ever.

Industrial mills often bleach flour purely for looks. BakersField doesn't. The flour goes from grain to your bread in days — no chemicals, no artificial whitening. What you see is what it actually is.

The bottom line

More color = more flavor, more craft, more real.

  • Unbleached — no additives, no whitening agents
  • More flavorful — bran & germ intact means more complexity
  • Locally milled — grain to bread in days, not months

The baker

Hi, I'm Alejandro.

I started Sunrise Artisan Bakery in June 2024 out of a simple obsession: I wanted to bake really good bread. Not mass-produced, not generic — bread that tastes like someone cared about it.

I bake out of my home kitchen in Minneapolis under Minnesota's cottage bakery license. The menu rotates every two weeks. Orders open online and sell out fast — it's intentionally small, and that's the point.

The name is a double meaning: "Sunrise" is the 4am alarm that starts every bake day. "Diaz" is a play on días — Spanish for "days." Every loaf is a new one.

2024Founded
2 wksBake cycle
4amStart time
1Baker

Never miss a bake

Orders open every two weeks and sell out fast. Drop your email and we'll remind you when they're open — nothing else.

No spam. Just bake announcements. Unsubscribe anytime.