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.
The food here was absolutely delicious. My wife and I were impressed by how well prepared the food was. This is an authentic hispanic food establishment with amazing sandwiches and desserts. Don't be…
Popped in for a cubano sandwich; walked away with smiles and some fresh squeezed juice.. have extra pepinillo
My husband just bought me packed Cuban bread from this bakery that is so, sooo old and dry! It is offensive to trick people like that! If somebody goes to a bakery they expect fresh bread. Just because you put…
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