About STONE HOUSE

beyond our ovens

about us

Our connection with farms symbolizes our shared dedication to preserving the environment and supporting the agricultural roots of Michigan.

Beyond

OUR OVENS

Meet our farm partners

At Stone House Bread, our commitment to sustainability and community goes far beyond the bread we bake. Every loaf tells a story, and when it doesn’t make it into your hands, it doesn’t go to waste. We proudly partner with local Michigan farms to give back to the land by feeding their animals with our bread returns.

We view these farms not just as collaborators, but as business partners—an essential part of our community. Their animals benefit from nutrient-rich, locally baked bread, and our bakery team takes pride in knowing that the bread’s journey doesn’t end with us. Our connection with these farms symbolizes our shared dedication to preserving the environment and supporting the agricultural roots of Michigan.

Look out for special blog posts where we highlight our farm partners and the important work they do. Our customers love these connections as much as we do, and we’ll be sharing fun glimpses of our farm collaborations on social media—who doesn’t love seeing happy animals?

By supporting these farms, you’re contributing to a sustainable cycle that strengthens local agriculture and community bonds. At Stone House Bread, we believe in nurturing not just great bread, but also the ecosystem and communities that help make it all possible.

Bob & Ellen Pisor

Original Founders

LELAND CAFE

Our BEGINNING

Our journey began in Leland, a charming small town in northern Michigan, where founder Bob Pisor became passionate about creating artisan bread inspired by the fresh, flavorful loaves found in French bakeries. Using time-honored methods of ancient fermentation with wild yeast and slow-rising dough, he crafted bread with unparalleled taste and texture.

In 1995, Bob opened his first retail bakery in Leland, where handcrafted loaves were baked fresh daily. As word spread and more people fell in love with his fragrant creations, the demand grew, leading to the bakery’s expansion.

In 2007, new owners Spearing and McMullen joined the journey, dedicated to upholding Bob’s passion while also pursuing their vision of producing real sourdough, made with organic flour and long fermentation. They believed that this slow process not only delivered the best flavor but also offered the greatest health benefits.

By 2011, the bakery moved to a larger facility in Traverse City, Michigan, and has since grown to become the largest sourdough bakery in the Midwest. Spearing and McMullen, driven by their love for sourdough, are committed to offering the finest sourdough bread available in grocery stores. Having baked close to 13,000 units in a single day, Stone House Bread continues to expand its reach, delivering fresh-baked loaves to stores across Michigan, northern Ohio, and Indiana. With growing demand for the best sourdough, the bakery is poised for further growth while ensuring customers enjoy bread with rich flavor, health benefits, and a timeless history.