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 staff here is great, Maciel and Christina really go out of their way to make everybody who enters the bakery feel at home. The food is delicious and they always provide excellent service!
Bad customer service. They has in the menu “pan con lechon” but they hadn’t it. They are prepared a croissant for before customer and they hadn’t one croissant for me. Then i said thank you and i got nothing…
This is by far my favorite bakery.. family environment always welcoming.. super delicious food.. also has a dining area..
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