Bread that takes three days on purpose.
A small-batch bakery working from a single levain. We bake what is good that morning, sell out by mid-afternoon, and start the next batch before close.
Whole loaves & laminated things.
List rotates daily. When something sells out, that is the day for that loaf.
Country sourdough
$9Dark crust, wide-open crumb, single-mill flour. Our flagship. Baked four times a day, every day we are open.
Seeded rye boule
$10Whole-grain rye soaker, caraway, fennel, sunflower. Dense, dark, holds up to a week wrapped.
Olive fougasse
$8Castelvetrano olives, fresh rosemary from the back lot, finishing salt. Best the day it is baked.
Brown-butter morning bun
$5Croissant dough laminated with brown butter, rolled in turbinado, baked dark. Out of the case by 11am most Saturdays.
Frangipane tart
$6.50Sweet pastry shell, brown-butter frangipane, seasonal stone fruit when we can get it. Single-serve only.
Baguette
$5Long ferment, classic shape, thin shattering crust. Twenty-four go on the rack at 11am Friday.
The slow way, kept slow.
The bakery runs on one starter, fed at 5am every day, with no shortcuts when the schedule gets tight. The bread is good because the fermentation finishes when it is ready, not when it is convenient.
Single-mill flour
Stone-milled wheat from one regional miller, blended fresh each morning before the autolyse.
72-hour cold ferment
Dough develops flavor on its own clock, not ours. The walk-in does the work between bake days.
Wood-fired hearth
Charged at 4am, holds heat through the entire bake day on the residual stones. No deck oven shortcuts.
Hand shaped, hand loaded
The same baker who mixed it shapes, scores, and loads it. No machines on the bench, no rushed proof.
123 Main Street, around the corner.
The shop is small. Five seats inside, a long bench out front, a cat who tolerates you. Bread sells in waves, so come early on Saturdays.