Walk into Three Forks Nevada City CA on a Tuesday night around 6:00 PM and you’ll immediately notice the noise. It’s not the annoying, shrill kind of noise you get in some sterile corporate bistro. It’s the sound of a community actually talking to each other. People are leaning over wooden tables, yelling slightly over the hum of the wood-fired pizza oven, and clinking glasses of house-brewed IPA.
Nevada City is weird. I mean that in the best way possible. It’s a Gold Rush town that somehow managed to trade its roughneck mining history for a mix of high-end art galleries, grit, and a very specific "back to the land" obsession. Three Forks Bakery & Brewing Co. is basically the physical manifestation of that entire vibe. They aren't just making food; they are obsessively sourcing every single grain and vegetable from the surrounding Sierra Foothills. It’s local. It’s loud. It’s honestly one of the best spots in Northern California.
The Reality Behind the Sourcing at Three Forks Nevada City CA
Most restaurants lie to you. They put "farm-to-table" on the menu because it sounds expensive, but then you see the Sysco truck idling in the back alley at 5:00 AM.
Three Forks is different. They are actually rigorous about it.
The owners, Shana Maziarz and her team, built this place on a foundation of legitimate localism. We’re talking about sourcing from places like Starbright Acres Family Farm or Riverhill Farm. When you eat a salad here, the greens were probably in the dirt forty-eight hours ago. This creates a weird "problem" for the kitchen: the menu has to change constantly. If the weather in the Foothills gets funky and the kale isn't ready, you aren't getting kale. Simple as that.
The bakery side of the operation is equally intense. They use organic, stone-ground flours. They treat their sourdough starter like a member of the family. If you’ve ever had a slice of their wood-fired bread, you know it has that specific, shattering crust and a chewy, tangy interior that only comes from long fermentation times. It's the kind of bread that makes you realize what we lost when we started buying plastic-wrapped loaves at the supermarket.
What to Actually Order (and What to Skip)
Don't overthink the menu.
The pizza is the main draw for a reason. They use a wood-fired oven that hits high enough temperatures to blister the dough in minutes. The "Three Forks" pizza usually features whatever is peaking at the market. One week it might be roasted squash and sage; the next, it’s spicy arugula and local goat cheese.
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The beer is brewed right there.
It’s small-batch. Really small. Because they aren't trying to distribute to every Safeway in the state, the brewers can take risks. Their pale ales are usually crisp and floral, but their stouts—especially in the winter—have a thickness that feels like a meal in itself.
Is everything perfect? No. If you’re looking for a quiet, romantic candlelit dinner where you can whisper sweet nothings, Three Forks Nevada City CA is going to annoy you. It is a loud, bustling room with high ceilings. It’s a "wait in line to order at the counter" kind of place. Some people hate that. They want table service and a wine list three inches thick. You won't find that here. You find community.
The Local Economic Impact Nobody Talks About
We often talk about food in terms of flavor, but we rarely talk about where the money goes. When you spend $25 on a pizza and a pint at Three Forks, that money stays in the 530 area code.
By prioritizing local farmers, the restaurant acts as a hub for the regional agricultural economy. It’s a feedback loop. The farmers have a guaranteed buyer for their specialty crops, which allows them to keep their land, which keeps Nevada County looking like a lush, rural paradise instead of a suburban sprawl.
- Employment: They employ dozens of locals who actually know the names of the regulars.
- Waste: They are big on composting and minimizing the footprint of a high-volume kitchen.
- Culture: It serves as a "third space." In sociology, a third space is somewhere that isn't home and isn't work. It’s where democracy happens over a beer.
Why the Location Matters
Nevada City sits at about 2,500 feet in elevation. It’s the sweet spot. You’re above the valley heat but usually below the heavy, soul-crushing snow of the high Sierras.
Three Forks is located at the bottom of the historic downtown area, right on Bellevue Way. It’s the perfect anchor point for a day trip. You can go hike the Buttermilk Bend trail to see the wildflowers in the spring, then head back into town to refuel.
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The building itself has that classic Nevada City feel—brick, wood, and history. It feels like it has been there forever, even though the brewery/bakery concept is relatively modern in the grand scheme of the town's history. It’s part of the revitalization of the lower end of Commercial Street, making the town feel more walkable and lived-in.
The Morning Rush
People forget it’s a bakery first.
If you show up at 8:00 AM, the vibe is totally different. It’s quieter. The smell of hops is replaced by the smell of roasting espresso and caramelizing sugar. Their pastries aren't the sugar-bombs you get at a chain. They are savory, buttery, and often incorporate local fruits.
The breakfast sandwiches are legendary among locals. They use that same house-made bread, and usually, the eggs are from chickens that live just a few miles down the road. You can taste the difference in the yolk color alone. It’s a deep orange, not that pale yellow stuff.
Dealing With the Crowds
Let’s be real for a second: this place gets packed.
If you show up on a Friday night during the Victorian Christmas festival or the Nevada City Film Festival, expect a wait. Because you order at the counter, the line can sometimes snake out the door.
My advice? Go at "weird" times. 3:30 PM on a Thursday is the sweet spot. You get the full menu, no wait, and you can actually hear yourself think. Or, grab your food to go and walk a block over to the Pioneer Park.
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There’s a specific kind of pride the staff has here. It’s not the fake, scripted "customer service" you get at a franchise. It’s the vibe of people who actually like the product they’re selling. They can tell you exactly which farm the mushrooms on your pizza came from. They know which hop profile is in the current IPA. That level of knowledge is rare.
The Verdict on Three Forks Nevada City CA
Is it the cheapest place in town? No.
Is it the fanciest? Definitely not.
But Three Forks represents the best version of what Nevada City wants to be. It’s a place that respects the land, supports the neighbors, and happens to make a world-class sourdough.
If you're visiting, don't just go for the "experience." Go because the food is actually better when it doesn't have to travel 2,000 miles in a refrigerated truck. Go because the beer is fresh. Go because you want to see what a town looks like when it decides to feed itself.
How to Make the Most of Your Visit
To get the authentic experience, skip the standard pepperoni and ask what the "Market Pizza" is that day. It's usually the kitchen's way of showing off what’s currently in season.
Check the chalkboard for the daily specials, as those are often the most creative outlets for the chefs. If they have a seasonal galette, buy it immediately. Don't ask questions. Just buy it.
Pair your meal with a flight of their beers rather than just one pint. Their range is surprisingly wide for such a small system, and it gives you a better sense of their brewing philosophy.
Finally, take a loaf of bread to go. It’ll last a few days, and it makes the best toast you’ve ever had in your life. Seriously.
The next time you find yourself driving up Highway 49, make the turn into downtown Nevada City. Find a spot to park—which is a challenge in itself—and walk down to the bottom of the hill. You'll hear the noise, you'll smell the wood smoke, and you'll know you’re in the right place.