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Checking the clock… Fresh batches out at 7, 10 & 1 When the board's empty, we're done for the day Call the counter: (555) 555·0123
Today's board

What's out
this morning.

Updated Tuesday chalked at 7:10 am
Fresh, just out of the oven Almost gone Sold out for today
Tue–Sun 7am–3pm · closed Mondays Cake for tomorrow? Call the counter — we keep some same-day & next-day slots open.
01 A close-up of a round country sourdough loaf with a floured, scored, blistered crust. Country Sourdough Naturally leavened, blistered crust, open crumb. The daily bread. Around 850g, feeds a household for a few days. $9Fresh
02 Country Baguette Thin, crackling, baked dark. Best inside the first two hours. $5Fresh
03 A close-up of golden, flaky butter croissants stacked in a basket. Butter Croissant Laminated over three days. Shatters when you bite it. $4.50Almost gone
04 Cinnamon Morning Bun Croissant dough, brown sugar, orange zest. One tray only. $5Almost gone
05 Plum & Almond Galette Today's seasonal bake. Free-form, jammy, gone first. Back tomorrow. $6Sold out
06 Pain au Chocolat Two batons of dark chocolate inside the laminate. $5Fresh
07 Seeded Multigrain Flax, sunflower, oats and millet. The lunchbox loaf. Reserve for tomorrow. $10Sold out

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.

Reserve before it's gone See how the morning goes

A demo board. On your real site this updates each morning, so the tags and prices are always today's.

A baker pulling a tray of golden, deeply browned loaves out of a stone hearth oven.
Four-thirty in the morning

It's dark out, and the first loaves are already in.

By the time you read the board, this batch is cooling on the rack. That's the whole point, nothing here was baked yesterday.

The morning, by the hour

One day's baking, start to sold out.

We don't hold inventory and we don't bake ahead. Here's exactly how a day runs, and why showing up early is always the move.

4:30 am

The dough wakes up

Yesterday's starter gets fed, the levains get mixed, and the first doughs come out of the cooler to warm and rise. Ovens lit.

  • Starter fed
  • Levain mixed
  • Ovens lit
6:00 am

First loaves out

Sourdough and baguettes hit the rack to cool while the laminated pastry goes in. The shop starts to smell like the reason you came.

  • Sourdough
  • Baguettes
  • Croissants in
7:00 am

Doors open

The board goes up with today's bakes, prices, and what's still fresh. Coffee's on. Reserved loaves are bagged and waiting at the counter.

  • Board chalked
  • Coffee on
  • Reserves ready
10:00 am

Second batch, and the tags start to flip

A fresh round of pastry comes out, but the morning buns and seasonal galette are usually the first to read "almost gone." This is the sweet spot.

  • Second bake
  • Tags update
  • Best selection
1:00 pm

Last loaves of the day

The final bake comes out for the afternoon crowd. After this, what's on the shelf is what's left, no more going in the oven today.

  • Final bake
  • No reorders
By 3:00 pm

When it's gone, it's gone

Some days the shelves are bare by two. We close when they are. Nothing gets held overnight, which is exactly why the board is worth showing up for.

  • Sold out
  • No day-olds
  • See you at four am
Reserve a loaf for tomorrow Feeding a crowd? See catering
Call the counter Reserve a loaf