Night Heron Bread

Incredibly expensive for the quality (and quality control) of their products. A rustic loaf is $16, compared to an identical Acme loaf for $6-8.Scones were overbaked and tough, service is unfriendly to say the least. Wouldn't return

Amazing sourdough bread. Better than all the bakeries in Alameda and neighboring cities, This past weekend finally picked up a loaf at the Webster/Haight farmer's market. Moist and meaty in the middle and just enough crunch chew to the crust but not so much your gums get sore. The corn cookie - textured and satisfying. Super unique and def on my short list of cookies. Highly recommend and without a storefront, their prices are extremely reasonable for the quality.

The sourdough is the real deal. Find them at the farmers market, and be happy you did. Makes the best toast in the history of toast. I love this bread so much I had a loaf expressed delivered to a buddy out of state and he went crazy for it too. Other goodies they make are also delicious. Highest rating for Night Heron!!

Delicious! I got really into food in the last year and I have been reading a ton about organic and quality made food. So I looked at my local bakeries for fresh bread and Night Heron popped up. After reading the reviews I knew I had to try it! I am a big fan of sourdough bread. I pre-ordered a couple loaves on the website and chose to pick them up at the Alameda Farmer's Market. When I went to pick them up, I got to meet the owners! Trevor and Robin were both so nice! After I got home, I cut a piece off and added a little butter and it was absolutely delicious! It has that crunchy outside most fresh sourdough has and the inside was soft and tasty! I will definitely be back for more and I may even join the bread club! They offer multiple pick up locations and times so you can fit it around any schedule! I highly recommend this place!

Night Heron BreadLocal Family Bakery at the Alameda Farmers Market, on Tuesdays and Saturdays. A nice selection of Bread, Cookies, Scones and Quiche Go Early, They Sell Out

We visit them almost every week on Saturday at the Alameda farmers market. Delicious bread and wonderful people. Be sure to try a variety of their offerings!

Truly one of the best bread in the bay area! It has the perfect amount of sourdough. It is beautifully baked with the perfect amount of caramel color and airy holes when you slice into it. The bread is very satisfying. It keeps you full for a while. Trevor is a true artisan. He really cares about the product and purchases the finest milled whole grain flour weekly from Petaluma. He and his partner, Robin are both really sweet. You can order your bread through his website and pick-up your bread in Alameda. They maintain safe Covid distancing practices. Order in advance to get your bread. He only makes limited amounts.

Absolutely delishish. The crunch, the tastes... the bread! This is a must grab for every family's table.

At the Alameda farmers Tues. markets the Beckmann's bakery breads, pastries and especially cookies are clearly superior to NH's. Many of Beckmann's goods are also less expensive to boot. And, they carry a much, much larger selection including several types of sour dough bread, pies and other yummy pastries.I have found the NH folks to be rude and unaware of what good service is vis a vis a customer sold stale goods TWICE. Hint: it's NOT the customer's fault.The farmers market is usually a hubbub, and that (at least) is not the NH folks'fault. The cheesecake purveyor invariable next to them at the market has no concept of voice modulation, shouts constantly.My best advice is to buy your baked goods at the Tuesday Alameda farmers market from the Beckmann vendor. You won't be sorry. And, if they ever sell you less than perfect (or stale) goods, they won't try to make it you fault.

This is seriously good bread. We get ours at the Alameda Saturday Farmers Market. Crusty with a tasty, supple insides, its toasts beautifully. And there are their scones and morning breads. We love their flaky tomato pastry. It's on its way to a staple at Saturday lunch after the market. Turns out that this cottage industry producer is the handiwork of Trevor Adams, whose resume includes longtime favorites of ours--Tartine in San Francisco and Flour in Boston.