BASED IN ST. GEORGE SINCE 2020
We believe in naturally leavened bread with simple ingredients and honest flavor.
While finishing his Ph.D. in microbiological systems, Jon started baking sourdough at home in Iowa—hoping to feed his growing family something simpler, slower, and more nourishing. Fifteen years later, the starter at Apple Valley Sourdough is older than most of his kids (and there are quite a few of them).
After moving his family to Utah, Jon began selling bread to neighbors in Apple Valley, and Apple Valley Sourdough was officially born. Years of tinkering followed—dialing in fermentation times, hydration levels, flour sources, and shaping techniques—before bringing those perfected loaves to a brick-and-mortar shop in St. George.
Apple Valley Sourdough opened its doors in St. George just before the pandemic—and what began as one father’s kitchen experiment became something much bigger: a daily ritual for families, friends, and neighbors. Today, every loaf still carries that same intention—to slow down, feed people well, and bring a little more warmth to the table.
Want to join the team?
We’re always looking for kind, hardworking people who care about good food and good community. If you love early mornings, the smell of fresh bread, and being part of something built with intention, we’d love to hear from you.
Check out our current openings