About Us

Honoring the artistry of hand-produced foods

Blue Oven Bakery is committed to local and organic ingredients and the slow methods of hand production to create delicious breads and foods that help encourage a healthy lifestyle and support the community.



The Blue Oven Story

Mark and Sara Frommeyer started with a passion for creating something great that would carry on as a family tradition for years to come. Having come from a family of cooks and food-lovers, Mark and Sara put their expertise to work and built a wood-fired oven in their back porch with blue tiles — their very own Blue Oven. Since then, they’ve weathered many storms to create a sustainable business for their farm and family. With the support of the community, the business has grown exponentially to be the well-known Cincinnati bread bakery they are now, and they’re only getting started.


  • Local and organic ingredients

  • Hand-produced in our own kitchen

  • Sustainable bakery practices

  • Committed to the community


Baking at Historic Findlay Market

We are a bakery working out of Findlay Kitchen and baking daily at Historic Findlay Market in downtown Cincinnati. All our breads and other specialty products are made with our own wood-fired oven by hand. We are committed to high quality ingredients and the slow methods of hand production to ensure our breads fuel a healthy lifestyle. We've been part of the Findlay Market family for some time, but for the first time in our history we're baking daily on site! While our regular bakery begins rebuilding we'll be focused more and more on bringing more to the shelves down at Findlay Market! 


Our goal is to create delicious healthy foods with homegrown quality ingredients. By creating a system that empowers us to use our own ingredients to create new and exciting foods, we can ensure the highest quality, the best flavors and the healthiest options for our customers.



Featured in Your Favorite Restaurants

Across the greater Cincinnati area, Blue Oven is proud to collaborate with some of the best food minds our great city has to offer. We work closely with local restaurants who are helping expand our thriving food culture and whom we are proud to call our friends.

If you’re interested in placing an order of our breads for your restaurant, please contact Mark at blueovenbakery@gmail.com.

Bread, Beer and Bourbon


Our ingredients don’t just go into breads — they go into beer too! Over the past several years, we’ve come to discover new and unexpected ways our wheat can be used.

Rhinegeist in OTR was a long time partner of Blue Oven, a relationship that included our soft pretzels and famous mustard butter that you could find in their tap room. We also collaborated on their seasonal limited-release Saison Blue that used our locally grown wheat!

We’ve also partnered with Mother Stewart’s, whom we got to know through the Springfield Farmers' Market and the winter market held in their brewery.  Their Blue Oven Farmhouse Ale, combined malted wheats from various farms (including ours!) created an intensely nutty, spicy and bready malt body with just enough hops — a true Ohio original!

One other partnership aging to perfection is with New Riff distillery in Newport, Kentucky. With our wheat berries, New Riff has turned the grain into mash and distilled into a wheated bourbon that is currently aging. We look forward to trying out the first batch of Blue Oven bourbon!  

Bircus Brewery in Northern Kentucky has been bringing a new look to entertainment and dining, and we've worked with them on several of their house beers featuring Blue Oven Farm wheat malted to perfection and ready for beer and merry making.  

Bread, beer and spirits are a perfect pair, and we’re always on the lookout for new brewery partners. If you’re interested, please contact Mark at blueovenbakery@gmail.com.

 blue oven grain