Small-batch sourdough, pastries, and cakes — mixed in the dark, shaped at sunrise, out warm by seven. When the board's empty, we're done for the day.
Allergens, honestly: our kitchen handles wheat, dairy, eggs, and nuts in nearly everything, so we can't promise a celiac-safe or allergen-free loaf. Ask at the counter and we'll tell you straight what's in each bake.
By the time you read the board, this batch is cooling on the rack. That's the whole point, nothing here was baked yesterday.
They did our wedding cake and the bread baskets for the rehearsal dinner. Both gone in minutes. People still bring it up.
We've had a standing Friday order for the cafe for two years. Always ready, always warm, never a missed week.
I show up at 7:05 every Saturday for the sourdough. Worth setting an alarm for. The galette is the real prize though.
Demo quotes, shown to illustrate the layout. On your real site these are your actual Google or Facebook reviews.
Read what's out today, hold one back for yourself, feed a crowd, or just learn how a small bakery runs. Pick a door.
01, The board
The full daily board with prices, fresh and sold-out tags, and how the morning runs hour by hour.
Read the board →
02, Custom orders
Reserve a loaf off the board, hold a specific bake for tomorrow, or commission a celebration cake.
Drop a ticket →
03, Catering
Bread baskets, pastry spreads, and cakes for offices, weddings, and events. Baskets 1 day, cakes 2.
See catering →
04, About & visit
One oven, one day's baking at a time, since 2014. Hours, the address, and how to reach the counter.
Find us →
We're not a factory and we're not trying to be. Every loaf is mixed, shaped, and proofed by the same few hands, in batches small enough that we actually taste them.
The starter's older than the shop. The flour is milled down the road. We mix in the dark, shape at sunrise, and put it out warm. When the trays are empty, that's it for the day.