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.
Wow! I was specifically looking for Dominican cake -which is not so easy to find a good one. This was Moist, fluffy, and bursting with flavor in every bite—like it was baked straight out of heaven. The little…
Was looking for a dominican cake for mi wife and found it here, my wife loved it Thank you so much. 100% recommended
I was looking for a Dominican cake that taste good and this is the one, love it.
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