Copper State Bread

"You are the butter to my bread." ― Meryl Streep as Julia Child It was a rainy November day and I got a Sycamore Buttermilk Biscuit Sandwich ($12), a Hatch Green Chile Ham And Cheese Croissant ($7), and a sandwich classic loaf ($9). All excellent choices. That first bite into the biscuit sandwich was bliss. As for the Hatch Green Chile Ham and Cheese Croissant? Amazing! If you love hatch green chile, this one's for you. I'm so glad this place opened up in the Sprouts plaza. I used that sourdough classic loaf to make grilled cheese, since it was rainy all weekend, and wow. Such a gorgeous grilled cheese. Come and support Copper State Bread! You get amazing quality and feel good knowing you're avoiding refined flours and starches.

Follow up to my review from the week prior. My issue was resolved and received a fresh loaf of bread and it was fantastic. Chocolate Croissant was amazing as well. Will definitely be going back! Purchased Sourdough loaf Saturday morning and Sunday morning it was all molded.

Some of the best baked goods I have EVER had in my LIFEEEEE!! I can’t eat regular bread unless it is sourdough. They make EVERYTHING using their sourdough starter. Their baked goods are all rich and delicious. Highly recommend.

Copperstate Bread is an amazing new local bakery in Tempe, owned by Bryon and Lacey. They absolutely nailed it for my salon’s 10 year anniversary party! They catered with wood-fired pizzas made fresh on the spot, and they were a total hit with our guests. His croissants are buttery and flakey and so delicious! Their coffee is excellent and fully customizable, and they’re always trying new things — the menu is constantly evolving, which keeps it exciting. Everything I’ve tried has been fresh, flavorful, and high quality. If you’re looking for great food, great coffee, and awesome local owners, Copperstate Bread is a must-try. Highly recommend!

$8 FOR THIS IS GRAND LARCENY. So disappointed that they can’t get a French baguette correct for $8. Looks great on the outside and has a nice crunch, but the interior is a complete letdown. It should look like the surface of the moon, massive pits and craters, airy and dense all at once. This is just doughy and pathetic. All of the people who gave them five stars need to really have higher standards. Any competent baker should have relied on higher hydration, an overnight ferment, and a touch of autolyse to coax out flavor and structure. A gentler hand in shaping and a proper steam bake would have given it life instead of this flat performance. With those basics, this could rise — literally — from mediocrity to a 10/10