Small-batch baking on the Palouse. Handcrafted sourdough, rustic pastries, and heritage grains baked daily in Moscow, Idaho.
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Our Philosophy
Rooted in time, craft, and Palouse grain.
Riverfields Bakehouse was born from a simple passion: honoring the slow rhythm of traditional sourdough baking right here in the heart of the Palouse.
We bake in small, thoughtful batches each morning using simple ingredients, long cold-fermentation, and local flours. Every loaf and pastry reflects the beauty of our rolling fields and winding rivers.
Slow Fermentation
Up to 36-hour long fermentations for rich flavor & easy digestibility.
Local Palette
Sourced with care from Pacific Northwest wheat growers and millers.
Baked Daily
Small quantities crafted fresh every morning until sold out.
Sample Offerings
From the Oven
A sneak peek at our rotating daily menu of hearth breads and morning pastries.
Palouse Country Boule
Sourdough
Naturally leavened with crisp caramelized crust and tender, open crumb.
Flour, Water, Sea Salt
Rosemary Olive Focaccia
Specialty
Olive oil soaked flatbread studded with fresh garden rosemary and Castelvetrano olives.
EVOO, Fresh Herbs, Sea Salt
Brown Butter Cinnamon Bun
Morning Sweet
Soft brioche dough swirled with Ceylon cinnamon and browned butter glaze.
Cultured Butter, Whole Milk
Seasonal Fruit Galette
Pastry
Flaky, hand-folded pie crust filled with locally harvested seasonal berries or stone fruit.
Local Fruit, Organic Sugar
Heritage Whole Wheat Loaf
Whole Grain
100% stone-ground Palouse wheat with a touch of local wildflower honey.
Stone-Ground Flour, Honey
Cardamom Morning Knot
Pastry
Swedish-style twisted yeast bread infused with freshly cracked green cardamom.
Organic Cardamom, Pearl Sugar
Pre-Orders & Wholesale Inquiries
Planning a special event or interested in custom orders? Send us a note and we'll be happy to bake for you.