Tradition, Taste & Togetherness In Every Loaf
Handcrafted sourdough bread and treats inspired by Basque tradition and local flavors, bringing families together one gathering at a time.
Welcome Home!
I’m Franci Wilkinson, owner of Etxea Bakery, a home-based cottage baker located in Gardnerville, Nevada. At Etxea Bakery, "home" isn’t just a place—it’s a feeling. The name Etxea (et-chay-uh) means "home" in Euskera, the Basque language, and it’s at the heart of everything I do.
My handcrafted sourdough bread and treats are inspired by the rich traditions of my Basque heritage and the flavors of our local community. Each loaf is a labor of love, made with natural ingredients and a slow fermentation process to create bread that’s as nourishing as it is delicious.
Tradition • Community • Craftsmanship
In today’s fast-paced world, knowing where your bread and butter come from—and who crafts it—makes all the difference. At Etxea Bakery, I believe in supporting local businesses to build a stronger, more connected community. When you choose my bread, you’re not just indulging in artisanal, high-quality baked goods—you’re helping sustain the local economy and supporting a dream born right here in the heart of Carson Valley.
Baking is more than a craft; it’s my joy and passion. I’m dedicated to using organic, high-quality grains because I believe that what we consume deeply impacts the quality and longevity of our lives. These thoughtfully sourced ingredients don’t just make my baked goods healthier—they make them incredibly flavorful.
Experience the goodness of local, handcrafted bread that nourishes your body, delights your taste buds and brings our community closer together.
Etxea Bakery & Sourdough FAQs
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I typically store mine cut side down on the counter. Moisture is not its friend, so I avoid plastic bags. This bread is best when enjoyed over the span of a just a few days, but it rarely makes it that long!
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Sourdough is at its best within 3-5 days of baking—but it’s so delicious, it’s usually gone well before then!
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Yes! You can either cut it into slices and freeze them individually or freeze the whole loaf. For slices, wrap them in plastic wrap and freeze then pop them in the toaster and enjoy! For the whole loaf, let thaw on the counter. When thawed preheat oven to 400*. Run the entire loaf under running water for 10 seconds. Then place the loaf right on the oven rack for 10 minutes!
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Sourdough is often considered healthier because the natural fermentation process breaks down gluten and phytic acid, making it easier to digest and allowing your body to absorb more nutrients. Plus, it has a lower glycemic index compared to regular bread, meaning it won’t spike your blood sugar as quickly.
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At Etxea Bakery, our sourdough is handcrafted with care using a traditional 48+ hour fermentation process. This not only enhances the flavor but also makes our bread easier to digest. Inspired by Basque heritage and local flavors, our baked goods are more than food—they’re a way to bring families and communities together, one gathering at a time.
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The Basque culture originates from a region in northern Spain and southwestern France, known for its rich history, strong sense of community, and unique traditions. At Etxea Bakery, “Basque” reflects a connection to heritage, family values, and the time-honored practice of making bread with care and authenticity. Inspired by Basque traditions, our handcrafted sourdough breads and treats embody the warmth and togetherness that are central to this vibrant culture.
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“Etxea” is pronounced “et-CHAY-uh.” In Basque, it means “home,” reflecting the warmth, comfort, and tradition we bring to every loaf of bread and treat we create.
FREE! The Ultimate Guide To Make Your Own Sourdough Starter
Complete the form and I’ll get you a FREE Start With Starter: The Ultimate Guide to Sourdough Beginnings so that you can be on on your own sourdough journey! Just download and print the guide at your convenience!