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.
I honestly only get cuban bread & ham croquetas. I'm not a fan of cuban style cakes the filling is not my forte. But the bread & croquetas are always great. There's $5 minimum if purchasing with a card.…
Good prices on croquetas and pastelitos if you by more you get a better price I always buy here when all my family wants since I get more for money and the quality is great.cuban bread always fresh very good…
Ok place whn im on a quick bite hunting. I knw this place for 35 plus years best cuban bread
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