Contact
The fastest way to reach a baker.
The bakery line during open hours is fastest for same-day questions. For wholesale, classes, or press, email is better — we’ll come back inside two business days. The preorder form goes to whoever’s closing the night; for that, use the form, not the phone.
Four ways in
Pick the one that fits.
Bakery line
Picked up during open hours by whichever baker is on the counter. Don’t leave voicemail — we won’t get it before tomorrow.
Wholesale
wholesale@sourdough-concept.example
For new accounts, route changes, or order adjustments. Replies inside 2 business days from the baker who’d run your route.
Classes
classes@sourdough-concept.example
Seat reservations, gift certificates, group bookings. Replies same day during the week, by Monday evening if you write over the weekend.
Press
press@sourdough-concept.example
Photography requests, interviews, sample loaves. Replies inside 3 business days; we say yes to most local press, no to staged shoots.
Where we are
418 Pear Street.
- Address418 Pear Street, suite A · the storefront with the dark green awning
- MorningsDoors at 7 weekdays, 8 weekends. Counter sometimes opens five minutes early.
- ParkingStreet on Pear and Apple. Wine-shop lot free before 9am.
- Transit22 bus at Pear & 4th. Light rail Green Line, 11-minute walk.
- AccessibilityMain entrance is level. One low step at the alley door.
For the calendar
Pastry sells in the order it leaves the oven.
The pastry case isn’t reservable and we can’t hold a kouign-amann for a 10:30 pickup. If you’ve got a specific morning in mind, the move is to come at 7:30 and let the case do the choosing.
For everything else — wholesale, classes, press, a question that doesn’t need a baker right now — email is the place. We answer in order.