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.
WORST place ever ! They told me 1$ for a croissant and ended up charging me 3$ and said it was because of the cream cheese. Horrible experience and NEVER coming back here again
The best cuban bread of my life!!
As for the bakery, I've always had the best opinion of the one at 132nd and 8th, which is very close to me. But I ordered food for the 24th and it was terrible. I'm giving it one star because it was on time…
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