Sheepherder bread is so soft and moist, it practically melts in your mouth.
It was first produced in eastern California in the mid 1800s, by actual sheepherders who immigrated here from Europe’s Basque region.
Today, the sheepherders are long gone, but their delicious bread is still baked daily at a bakery on Highway 395 that is a mecca for all Californians in the know as they travel to and fro Yosemite (in summer, fall) or Lake Tahoe.
Erick Schat’s Bakkerÿ
Founded in 1938, Erick Schat’s still bakes their Sheepherder bread the old-fashioned way: mixing the dough with mountain water fresh from the Sierras; kneading it by hand; and baking it in a stone hearth.
The Sheepherder sandwiches here are ridiculously delicious and can be made-to-order when the sandwich counter is open. You can also purchase all sorts of pastries and sweets from an expansive bakery counter.