Some families have holiday traditions, and some have bakery traditions that last for three decades. In Mesa, one small shop has been turning flour into loyal customers since the mid-1990s.
Its jalapeño cheese bread sometimes leaves the oven so fresh that it is too warm to slice, and its rhubarb pie has become a family favorite for longtime regulars. Keep reading to learn where it is, what to order, and how to get the most out of a visit.
A Neighborhood Bakery on Val Vista Drive
Some of the best bread in the East Valley comes from a modest storefront that is easy to drive past. Whole Grain Natural Bread Co. sits at 1244 S Val Vista Dr, Mesa, AZ 85204, in the United States.
The shop works as both a bakery and a small cafe. Shelves hold fresh breads and sweets, while the counter turns out sandwiches, soups and salads for a light lunch.
Plenty of first-timers find it by accident. They spot the sign while running errands, pull in on a whim, and leave with more bags than planned.
The setting is plain and practical, which fits the mission. Nothing here tries too hard to impress with decor.
Instead, the attention goes straight to the baking. Loaves, rolls, pies and pastries take center stage from the moment the doors open.
It is the kind of local spot that builds its following one loaf at a time, and the story behind it stretches back nearly thirty years.
Three Decades of Dough
Back in the mid-1990s, this bakery opened its doors, and some customers have been coming ever since. That kind of loyalty does not happen by luck.
Several families treat a stop here as a genuine tradition. Parents who visited as young adults now bring their own kids and even grandkids.
The name Frank comes up often in connection with the famous cinnamon rolls. The owner is frequently on site, and regulars say the difference shows when he is around.
That hands-on approach keeps it feeling like a true small business. It has not turned into a chain or lost its personal touch.
Consistency is a big part of the appeal. Longtime fans describe the food as just as good now as it was years ago.
Few local businesses survive this long without a dependable core product. Here, that product happens to be bread, and the next section explains why the ovens deserve a front-row seat.
An Open Kitchen With Nothing to Hide
Forget secret back rooms. The kitchen here is fully open, so customers can see the bakers at work the moment they come through the door.
Commercial ovens, mixers and cooling racks are all on display. Bakers hand make loaves and pastries right there in the store.
Many guests love this setup because it adds a feeling of care to every purchase. It is easy to trust what you watch being made.
The space also earns praise for being clean and well organized. Everything looks cared for, from the work tables to the shelves.
There is a practical bonus, too. Goods often come straight off the cooling rack, which explains why some items are still warm when they hit the bag.
Watching bread go from dough to loaf turns an ordinary errand into a small show. And speaking of warm loaves, one in particular has developed quite a fan base.
The Jalapeño Cheese Loaf Everyone Tears Into
Patience gets tested by this loaf. The jalapeño cheese bread is sometimes sold right out of the oven, so warm that slicing has to wait.
Plenty of people take it home with good intentions. A chunk usually gets torn off in the car anyway.
Families report that a loaf rarely lasts long once it reaches the kitchen. It tends to disappear within a day or two.
The bread shows up regularly among the shop’s most talked-about items. It has a reputation as a reliable crowd-pleaser for snacks, dinners and gatherings.
Timing matters if you want one fresh. Arriving earlier in the day improves the odds of grabbing a loaf at its peak.
Pair it with soup or simply eat it plain. Either way, it makes a strong case for spice and bread being a winning team, though the sweeter side of the counter has its own champion waiting.
Rhubarb Pie, the Family Favorite
Ask a long-loyal family about their go-to order, and rhubarb pie may top the list. It is not the most common choice at most bakeries, which makes it stand out here.
Fans appreciate that the sweets are not overly sugary. That balanced approach runs through much of the menu, from pies to cinnamon rolls.
The pie counter offers more than rhubarb. Apple pies have earned attention for cute crust cutouts shaped like little apples, and small individual fruit pies are available too.
Those smaller pies can sell out around holidays. Ordering ahead is a smart move for special occasions.
Not every pie wins universal applause. One chocolate cream version drew mixed feedback for its texture, although the crust still gets love.
For a classic slice of Americana with a tangy twist, rhubarb is the pick. The cinnamon roll crowd, however, would argue the real headliner is something else entirely.
Frank’s Famously Oversized Cinnamon Rolls
Size is the first thing people mention. The cinnamon rolls here are big, generously frosted, and among the most discussed items in the whole shop.
Self-described cinnamon roll experts rank them near the top of anything they have tried. That is serious praise from a demanding crowd.
They are baked fresh and are not overly sweet, which keeps them from feeling heavy. Many people consider them a model of what a cinnamon roll should be.
Ordering a half dozen in advance is a popular tip. It guarantees a supply for brunches, office treats or weekend mornings.
The price also gets a nod, since the rolls are considered fair for their size. Value and quality meet in the middle here.
One roll can easily feed two people, though sharing may require negotiation. Next up is the part of the shop that gives this bakery its name.
Whole Grains, Sourdough and Spelt
True to the name, whole grain breads fill the shelves. Fans describe them as light and fluffy rather than dense.
Sourdough is a steady seller and very reasonably priced. Those who prefer a strongly sour San Francisco style may find it milder, but families still love it.
Spelt bread is a pleasant discovery for newcomers. It is packed with fiber and offers a bit of protein.
Visitors to Mesa sometimes stock up on the 9-grain loaf for toast and sandwiches during their stay. Banana bread and pumpkin bread round out the sweeter loaves.
Loaf size comes up often, and in a good way. These are hearty loaves that stretch across several meals.
A handy storage tip: one shopper noticed paper labels touching the bread could spoil faster, so moving loaves to a fresh bag at home is wise. Bread this good also makes a mighty fine sandwich.
Deli Sandwiches and Soup in a Bread Bowl
Sandwiches are the most mentioned item of all, and for good reason. They come stacked on house-baked bread, with sourdough as a favorite base.
Quality ingredients such as Boar’s Head meats appear between the slices. Tuna sandwiches are known for being generously filled.
Soup served in a bread bowl makes a hearty meal, especially on cooler days. Pot pies also have their own following.
One warning for soup lovers: it can run out. Getting there early helps.
A half sandwich paired with pumpkin bread is a popular lunch break combo. It is filling without being too much.
The bread bowls are also sold in packs for home use, essentially giant dinner rolls. Some families even come for a casual Friday dinner, then finish with sweets.
Lunch is sorted, but the pastry case deserves a closer look before heading out.
A Pastry Case Full of Surprises
Cherry pastries earn perfect scores from more than one fan. Danish-style treats like these share space with apple turnovers, scones and muffins.
Brownies are famously huge. Cookies, cakes and granola also make regular appearances.
Whole wheat croissants offer a wholesome twist on a classic. Pumpkin cake has tempted people into eating it before even leaving the store.
Variety is the real story here. Shoppers often come in for one loaf and walk out with a sampler of sweets.
Pastries can sell out before noon, so early birds have the best selection. The morning rush is real.
Not every batch is flawless. A rare complaint mentioned a spoiled muffin, so checking items at purchase is reasonable.
Still, most people leave happily loaded down. Those boxes also tend to cost less than expected, which brings up the topic of value.
Fair Prices and Half-Price Day-Olds
Value is a big part of the bakery’s charm. Typical spending falls in the $10 to $20 range per person.
Items that are a day old often go on clearance for half price. Bargain hunters love browsing that shelf.
A rewards program offers points and special deals for regular customers. Signing up pays off for frequent visitors.
Prices have climbed over the past few years. A favorite sandwich that once cost around $5 now sits just under $11.
Even so, quality has held steady, and most people still consider the costs reasonable. Some lunch guests have been surprised that chips and a drink did not push the bill higher.
Online ordering for pickup or delivery is also available. Holiday orders, such as Thanksgiving rolls, are popular.
Busy days can strain capacity, so confirming big orders early is smart. With money matters covered, the dining room deserves an honest look.
One Table and a Friendly Crew
Seating is minimal. There is just one table, so dining in can feel like a lucky draw.
Many guests choose carryout or eat in the car. There is no outdoor seating, which some wish existed during the pleasant months.
The decor is simple and down-home. The building is wheelchair friendly, a helpful detail for many families.
Staff members earn warm praise for being kind, fast and genuinely caring. Some guests feel truly looked after during their visit.
There is one quirk. Everyone tends to be busy baking, so a dedicated cashier is not always waiting, and a short pause at the register can happen.
Nobody calls it rude, just very hands-on. The team simply prioritizes keeping those ovens full.
It suits bread lovers, families, lunch-breakers and anyone stocking up for the week. Now for the timing details that make a visit go smoothly.
When to Go and Why It Is Worth It
Early risers win at this bakery. Doors open at 6 a.m.
Monday through Saturday.
Closing time is 7 p.m. on weekdays and 6 p.m. on Saturday. Sunday is a day off, so plan around it.
Morning visits offer the best pastry selection and the freshest loaves. Soup and individual pies can sell out as the day goes on.
Large orders for holidays or parties should be placed well ahead. Demand spikes on big event days.
The online store at wholegrainbreadco.com handles pickup and delivery orders. It is useful for skipping any wait.
With a strong 4.6-star standing across hundreds of opinions, the bakery has clearly earned its loyal crowd. Its formula is simple: honest bread, generous portions and fair costs.
Grab a warm jalapeño cheese loaf, add a rhubarb pie, and find out why some Mesa families have kept coming back for thirty years.
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