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.
Mary did all desserts for my wedding. Its the best and most fresh patisserie i have tried; and her attention to detail and to flavors is amazing. Thank you so much for making this day special to us with your…
Definitely order from Mary. The brownies are my favorite but understand that she can make just about anything for any event. I have had her do anything from a simple birthday cake to a baby shower and even my…
Don't doubt for a second that you'll get great value for your money in any of Mary Reigosa's desserts. She has extensive experience and a solid reputation. She was the top baker in her hometown. I highly…
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.