The Daily Loaf began as a cottage business and has grown into a wholesale micro bakery in a historic springhouse in Hamburg, Pennsylvania.
Baker and owner, Anna Shiffler studied art education at Kutztown University. Self taught, she began baking in 2010, inspired by old world techniques while always keeping art at the root of the process. The focus was bread made with just a few ingredients, leavened with wild yeast and made by hand.
One woman run for 5 years, Anna's husband Zane Zwillinger joined the project in 2018. With a background in organic vegetable farming in Berks County, Zane is focused on handcrafting nutritious bread with ingredients that are grown close to our home in Southeastern Pennsylvania.
Sourdough-Leavened Bread and Seasonal Pastries
We bake naturally leavened bread focusing on Pennsylvania grown grain, fresh milled flour, local and organic ingredients and a long, slow fermentation. Our sourdough culture is cultivated with wild yeast from Berks County. We believe leavening our breads with wild yeast and allowing the dough a slow cold ferment provides better flavor and digestibility.
Our pastries are inspired by seasonal fruits and vegetables and take their cues from traditional European classics. Local grass fed butter, local eggs from free-range hens, organic cane sugar, Pennsylvania honey and maple syrup, and local stone milled organic flour combine to create a truly indulgent experience.