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 best pavlova!!! Always taste super fresh and delicious. I love their pavlova ice cream too. Amazing for a special occasion or just to enjoy!
BEST PAVLOVAS IN TOWN. Crisp outside, soft inside, and topped with fruits that balanced the sweetness perfectly. My fav is strawberry and kiwi combination 🍓🥝
I’ve had pavlovas all over, but these are hands down the best I’ve ever tried. The meringue is perfectly crisp on the outside and soft and airy inside, and the strawberries are beautifully cut and fresh — the…
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