Bread worth crossing town for.
Naturally leavened loaves, laminated pastries, and a warm table waiting every morning.
See today's bake
Slow fermentation. Fast friendships.
The ovens start before sunrise, the menu follows the season, and every loaf is shaped by hand in the neighborhood.
Daily sourdough
Country loaves, seeded rye, and focaccia built on a long, cool ferment.
Seasonal pastry
Croissants and fruit-forward pastries that change with the market.
Community table
A shared oak table for coffee, warm bread, and unhurried mornings.