A tiny neighborhood bakehouse turning stone-milled flour, patient time and a wood-fired oven into the best morning of your day.
We keep it small on purpose. A single wild-yeast starter, flour milled from grain grown two counties over, and dough that's given the time it actually needs — up to three days. No shortcuts, no improver, nothing you can't pronounce.
Baked in tiny runs so every loaf gets attention.
A brick hearth for deep crust and real char.
Grain grown & stone-ground within 40 miles.
Slow ferment for flavor that's worth the wait.
Thirteen of the morning's best — croissants, danishes, buns and a surprise from the oven. Perfect for the office or a lazy Sunday. Order by 8pm for next-day pickup.
Warm light, cooling racks and the smell of the first bake. Come say hi.
Wonderful and Exceptional Food. Never disappoints me when I come home to visit. A must have. As for the service, there is a need to enhance communication with customers when they are paying or even the rude…
I normally go there for a steak sandwich or colada’s, but sometimes when I walk in there, there’s a couple who gives off a vibe like they don’t want you in there, whatever….I can get pass that, but the moment…
I am tired of going to restaurants in miami and there are no English speakers. I couldn’t even communicate with the young lady here. Miami is apart of America.. The United States… you shouldn’t be allowed to…
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