Tuesday, 5:40 a.m. The starter is already awake.
It went into the bowl last night, the way it has every night since we opened. Flour from the Kellner mill two towns over, water, salt, and the same culture we have kept alive for nine years. By the time you're up, the first bake is cooling on the rack.
We are a small bakery. Two ovens, one long wooden counter, a chalkboard that changes when the seasons do. We don't do delivery apps, and we sell out most days — usually a little after two.
What comes out of the oven.
The country loaf, every day. A dark rye on Fridays that wants butter and not much else. Morning buns with cardamom, folded the evening before. In summer, a tomato galette we argue about improving and never do. If you want a whole loaf held back, call before ten and we'll write your name on the bag.
- Country loaf the daily — levain, stone-ground white + a little spelt
- 6.50
- Friday dark rye whole rye, molasses crust — wants butter
- 7.00
- Cardamom morning bun folded the evening before, sugared at dawn
- 4.20
- Tomato galette summer only — until the plants say stop
- 5.80
Bread is a schedule you agree to keep with your neighbours. We keep ours slowly.
Where the flour comes from.
Everything we mill through is stone-ground within a morning's drive. It costs more, and it tastes like the place it grew. The miller's name is on the chalkboard next to the day's loaves — ask us about them and we will talk your ear off.
- Wednesday – Friday
- 7:00 – 2:30
- Saturday – Sunday
- 8:00 – sold out
- Monday – Tuesday
- the ovens rest
We're at the corner of Hartwell & Ninth, under the green awning. If the door's open, there's bread. Come by early →