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.
We bought several different kinds of pastries and croquettas. All of the pastries tasted old and gross and the croquettas did not taste like a real Cuban croquetta. Needless to say we wasted $25 on food that…
I love the owner here. We have been coming here for over 10 years. Food is fantastic. Everything is always fresh! We love it.
Worse cake ever. Bought a chocolate cake and it did not even tasted like chocolate it was rancid. For 25 bucks i would rather get one from publix.
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