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.
Chef John has placed his heart into his business and fills every delectable bite with love. He not only caters to your affair, he treats it as his personal celebration. You will be more than satisfied with his…
Delicious food. A variety of culture and flavor.
Weekly bake list, secret specials and first dibs on holiday pre-orders. No spam — just good bread news.
We'll never share your email. Unsubscribe anytime.