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.
Two times I’ve come during their hours of operation and they’ve been closed. Trying to give their supposed best pastelitos in Miami a try but I can’t seem to catch them at a good time.
As an every day customer, I've seen employees come and go the best girls there ate now Gone and they have ones now that are just horrible, no customer service at all, they just want to charge you and for you…
10/10 this bakery is super cute the staff is very friendly and make sure u get the best quality food, they have fresh pastries and freshly cooked cuban food
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.