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.
After being told there was no more pate, I decided to give this place a try and purchase 4 dinners for my family and I. I ordered two legumes, one with white rice and beans and the other with dri jonjon(black…
This is usually a breakfast spot for me but great for lunch give you a lot for your money it's a great choice if you want something that feels close to home
Excellent service and great food at a low price.
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