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.
I have been coming since 2023. I come during my break for a quick cortadito and the service is amazing from Alex, Jarbelly, to the owner they all treat me with respect and care. Very satisfied with this…
Very UNDER-whelming it’s a bit expensive for the quality and the decor and atmosphere is lacking. I won’t be returning. This is definitely not recommended as a brunch spot. Simply come to have coffee and…
Not only terrible made croissants but expensiveeee. Burnt on top, cold cheese inside, contaminated with other type of food on the bottom! Price $12 just for this on the pic! Service was normal not good not bad!
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.