Fresh every morning

Real bread, baked slow

Sourdough loaves, celebration cakes and morning pastries — mixed, shaped and baked by hand in small batches.

Worth getting up early for

Two days from flour to loaf. Natural leaven, stone-ground flour and nothing you can't pronounce.

Birthdays, weddings and every excuse in between — tell us the occasion and we'll bake the centerpiece.

The ovens come on before sunrise so the pastry case is full when the doors open.

I plan my Saturday around the first batch of croissants. Worth every minute of the line.

Maya R. · Saturday regular

They made my daughter's wedding cake and people still bring it up a year later.

Tom B. · Cake customer

Tell us the date and the occasion — we'll bake something worth remembering.