ABOUT US

OUR STORY

CHAPTER ONE

About The Final Ryze

The Final Ryze began with a simple idea: make real food the right way.

T

Before becoming an official business, the kitchen behind The Final Ryze spent over a year making and selling small batches of sourdough breads, soups, and meats—learning through practice, refining recipes, and focusing on quality above all else.

Every item is made by hand using time-honored methods and quality ingredients, with care taken at each step of the process. From naturally leavened sourdough to slow-prepared soups and thoughtfully crafted meats, the focus is on food that feels honest, comforting, and complete.

As the business grows, The Final Ryze is scaling intentionally—prioritizing consistency and craftsmanship over speed. This approach allows each product to maintain the same standard that shaped the kitchen from the beginning.

The Final Ryze is built on patience, purpose, and respect for the process—creating food meant to be enjoyed simply and shared well.

— Cameron Truhn

BAKER &
FOUNDER

THE PROCESS

From grain
to your table.

Mill

01

BUILDING THE LEAVEN

The morning starts early, where my living starter is transformed into a leaven — the wild cultures working to raise the next batch. It rises and ripens over four to six hours until it peaks, full of life and ready to work.

02

BULK FERMENTATION

The ripe leaven is folded into organic flour and water, and fermentation begins. This bulk rise takes eight to twelve hours, paced entirely by the temperature of the room — no commercial yeast, no rushing it.

03

SHAPE & COLD FERMENT

Once the dough is fully fermented, each loaf is shaped by hand and set to rest in cold storage for twelve to twenty-four hours. This slow, cold fermentation is where flavor deepens and structure builds.

04

BAKING

After the cold ferment, each loaf is scored and baked in a commercial bread oven on stone baking surfaces — the stone draws out a deep, crackling crust and an even, open crumb. The finish to a process measured in days, not minutes.

ferment.

THE PROCESS . Four Days, One Loaf

From grain
to your table.

Mill

01

Whole grains arrive from regional
growers. We stone-mill what we need
each week so the flour is alive and
aromatic when it hits the dough — never
sitting on a shelf for months losing flavor
and nutrients.

DAY ONE · 5:00AM

02

Mix

Four ingredients. Flour, water, sea salt,
our living starter. Folded by hand, given
long rests, allowed to develop strength
on its own time. No mixers, no shortcuts,
no commercial yeast.

DAY TWO · 6:00AM

03

Ferment

Twenty-four to thirty-six hours in cold
retard. This is where flavor lives. The
slower the rise, the more complex the
crumb, the more digestible the bread,
and the better it keeps on your counter.

DAY THREE · RESTING

04

Bake

Loaded into a screaming-hot stone
oven, scored fresh, baked dark. The
crust crackles as it cools. Out the door
before the steam stops rising — straight
to the market, straight to your kitchen.

DAY FOUR · 7:00AM

ferment.

Word of Mouth

Five-Star Loaves

What the
regulars say.

“The most delicious sourdough bread I have ever had. My family loved the Italian and classic loafs. We will definitely be ordering again soon”

- Megan H .

“We can’t say enough good things about the sourdough bread made by The Final Ryze and Cameron. Every loaf is consistently delicious, clearly made with care and skill. We are happy to support such an amazing product”

- Janelle Smith.

“We ordered a loaf of sourdough from The Final Ryze and had it shipped to California. It arrived in a vacuumed sealed container and was amazingly fresh. We ordered the Jalapeno Cheddar and loved the grilled cheese sandwiches we made with it. FIVE STARS!"

- Kraft Family.

“ So glad we have The Final Ryze in our community. We love the sourdough bread and enjoy one or two of the small loaves each week. It’s great for sandwiches or dinner. Our granddaughter loves to dip it in olive oil and balsamic vinegar. They also make a selection of artisan breads with different flavors. One of our other favorites is the donuts. All in all quality and tasty products that are consistently great. Hope you have a chance to enjoy them too”.

-Fred and Cindy K.

REVIEWS