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.
My husband and I are so thankful they have a excellent customer service really nice people I we are so happy to see people berry friendly and respectful 🥰🥰🥰and excellent products
I especially liked that they sell cheese that comes from Nicaragua, and Ridalia served me very well.
I didn't like it, but I hope it will improve when the repairs are finished, because it needs it.
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