For cafes, restaurants, grocers
Eight accounts, three delivery days.
Three restaurants, two coffee shops, three neighborhood grocers. We deliver Tuesday, Thursday, and Saturday in our own van. Standing orders only — we’re not the right bakery for one-off catering, pop-up events, or the kind of partner who wants to add a delivery day with a week’s notice. The eight accounts we have, we’ve had for an average of four years.
How it works
Standing orders, paid net 15.
32% off retail at 12+ loaves.
32% off for orders of 12 loaves or more per delivery. 25% off below that. Pastry is wholesaled at 30% off. We don’t run promotional discounts — the wholesale price is the price.
Minimum 8 items per delivery
Same baker drives every route.
Tuesday: route A (north of the river). Thursday: route B (east side). Saturday: route C (south). Bread leaves the oven by 6am and is in your back door by 8:30.
No delivery fee in service area
Order changes by Sunday 6pm.
For the upcoming week, send your changes by Sunday 6pm. After that the bench is set. Snow days and emergencies, call — we’ll do what we can but the oven has limits.
Sunday text or email
Where it fits
The accounts that work, the ones that don’t.
The fit works when bread is part of the menu, not a garnish. A sandwich shop building their menu on our pan loaf. A restaurant doing a bread course with butter and salt. A coffee shop ordering 18 loaves for the weekend and turning them by 3pm. The fit doesn’t work when the buyer wants three different breads at four units each — the math under the route stops penciling.
- Best fitBread-forward menus. 20+ loaves a week per account.
- Doesn’t fitHotels, catering halls, anyone who needs sliced loaves.
- Service area12 mile radius from Pear Street. No exceptions yet.
- PaymentNet 15 invoiced monthly. Card or ACH.
- ExclusivityNone. No clause that stops you from using another bakery for what we don’t bake.
Open accounts
Honest about the waitlist.
We open about one or two accounts a year, usually when an account closes or a partner changes hands. The current waitlist is six restaurants long and we add to it in order. We don’t take a deposit and we don’t promise a window — the honest answer is “when one opens.” Half the inquiries we get aren’t a fit and we’d rather say so up front than send a sample order to a kitchen that needs a different bakery.
We sat on the waitlist eleven months. When the call came, the sample order showed up on Tuesday and the first standing order ran the Tuesday after. They were exactly the partner the call had promised. Chef Linnea P., Roselle & Vine
Route morning
Out of the oven, into your back door.
The route bake comes off the deck between 5:45 and 6:30. We rack it, cool it just enough that the crust holds its sound, count the order into bins, and load the van by 7. Your kitchen sees the bread between 7:45 and 8:30 depending on where you sit on the route.
The same baker drives the route the loaves came out of. If something’s off, you tell the person who baked it.