Reservations
Hold a loaf, pick it up by noon.
Most of our breads can be reserved a day ahead. The form goes to whichever baker is closing out the night. We bake to the reservation count plus an open-shelf cushion — if you forget, walk in. There’s usually country sourdough on the shelf until late morning.
What you can reserve
Bread, mostly. Not pastry.
Country sourdough, seeded sourdough, both pan loaves, and any specials we’ve posted for the day. Olive and walnut loaves on weekends. Pastry isn’t reservable because the case is small and pastry sells in the order it leaves the oven — trying to hold a kouign-amann at the counter while a regular asks for one creates more friction than it’s worth.
- Country sourdoughAvailable every day. Cap: 30 reserved.
- Seeded sourdoughWed / Fri / Sat only. Cap: 18 reserved.
- Sandwich pan loafDaily. Cap: 12 reserved.
- Whole grain pan loafDaily. Cap: 10 reserved.
- Olive / walnutWeekends only. Cap: 8 each, reserved.
- PastryNot reservable. First-come, first-served.
How it works
Three steps, no app.
Form, email, or call.
The form’s fastest, but if you’d rather, email or call the bakery line during open hours. We need: your name, what you want, and the pickup day.
Short reply by 7pm.
One of the bakers writes back the same evening confirming the cap hasn’t filled. If a loaf is sold out, we’ll suggest the closest substitute or hold a country loaf instead.
Pay at pickup.
Give your name at the counter. We pull the bag from the back. Card or cash. We don’t charge ahead and we don’t bill no-shows — the loaf just rolls back to the open shelf at 1pm.
When orders close
6pm the night before. The dough is already mixed.
The night baker mixes to the reservation count and the cushion at about 7pm. Orders that come in after 6 are the ones we have to turn away most often — the bench is full, the count is set, and we can’t slide one more in without leaving someone without their loaf the next morning. The honest answer is to walk in around 8am instead.
Most of what we want from preorders is to be sure a regular gets the loaf they came for. The system has to be simple enough that the bakers can run it. That’s why the form is short and the cancel window is generous.
Pickup window
The bag is ready at nine.
Your reserved loaves come off the deck around 7, cool on the rack until 8:30, and bag up under your name shortly after. We tag the bag with the pickup name and shelve it behind the counter where you can see it through the glass.
Want it warmer than that? Come at 7:15 and we’ll bag it for you on the spot. Want it cool enough to slice on the way home? Aim for 10.