A neighborhood bakery built around one idea: everything leaves the oven the same morning it's sold. No held-over dough, no shortcuts on the proof.
No artificial colors
added
No chemicals in our
bakes
No artificial flavors
used
The same process every loaf goes through before it reaches the counter.
01
Dough rests overnight, developing flavor without added yeast shortcuts.
02
Every loaf is shaped by hand, not pressed through a mold.
03
Baked directly on stone for an even, properly blistered crust.
04
What's not sold by close doesn't go out again the next morning.
A rotating lineup built around the season and what's proofing well that week.
First bakes hit the counter early — the popular loaves tend to go quickly.
| Day | First Bake | Second Bake | Pastries Ready |
|---|---|---|---|
| Mon | 7:00 AM | — | 7:00 AM |
| Tue – Fri | 6:30 AM | 12:30 PM | 6:30 AM |
| Saturday | 6:00 AM | 11:00 AM | 6:00 AM |
| Sunday | 7:00 AM | — | 7:00 AM |
Fewer ingredients, chosen carefully, rather than a long list of substitutes.
Sourced from a regional mill that stone-grinds in small batches, keeping more of the grain's natural character.
Our sourdough culture has been maintained and fed daily for years, giving every loaf a consistent depth of flavor.
Fruit and preserves used in pastries shift with what's actually in season, rather than staying fixed year-round.
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