Milled, mixed, and baked on the same block.
Naturally leavened bread and laminated pastry, made in batches small enough to get right. When it's gone, it's gone — so we bake again tomorrow.
We're not a shop with a warehouse out back. We're a bakery — everything sells the day it's baked, and different loaves bake on different days.
Walk in and take your chances, or preorder the night before and we'll set it aside with your name on it. The bread club skips the line entirely.
- 01
Limited daily batches
We bake what we can do well, not what fills a case. Popular loaves sell out — that's the point.
- 02
Preorder by 9pm
Reserve tomorrow's bread the night before; pick up after 10:30am, no waiting.
- 03
Different bread, different days
Rye on weekends, focaccia Fridays. The bake board shows the week.
- 04
Milled close, baked fresh
We mill a portion of our grain in-house each week for the whole-grain loaves.
The bake board.
What comes out of the oven, and when, through the week. Pick a day to see the loaves and their typical release time — then watch one loaf's three-day journey from flour to shelf.
Three days for one loaf
Bake board is a typical weekly schedule, not live inventory — call ahead for exact availability. Release times shift with the ovens.
Nothing here is rushed. On purpose.
- 6am · day 1
Feed the levain
A little of yesterday's starter, flour, water. It doubles overnight.
- day 1
Mix & autolyse
Flour and water rest before the levain and salt go in, so the dough drinks it all up.
- ~5 hrs
Bulk & folds
Four gentle folds over five hours build strength without kneading.
- 14–18 hrs
Shape & cold proof
Shaped into baskets and sent to the cooler overnight — the slow rise builds flavor.
- day 2 · 6am
Score & bake
One clean cut, then steam and a very hot oven for that blistered, crackling crust.
- out ~10:30
Cool, then sell
Bread needs an hour to set its crumb. That's why the doors open at 10:30, not 7.
A standing loaf, every week.
Pick your bread and your day; it's bagged and waiting under your name. Pause when you travel, skip a week, cancel anytime. Club members get first dibs when a batch is short.
The Loaf
One loaf a week, your pick of the day.
Loaf + Pastry
A loaf plus two pastries, weekly.
The Table
Two loaves a week for a full house.
Pricing is demonstration content. Pickup only; pause/skip/cancel from your account.
Start a standing order.
Tell us whether you're after a bread-club spot, a wholesale account for your café or restaurant, or just have a question about preorders. We read every note.
- ✓ Bread club spots open at the top of each month
- ✓ Wholesale: two delivery days a week within the neighborhood
- ✓ Standing preorders for regulars — same loaf, same day
114 Ward Street
Corner of Ward & Vine
Wed–Fri 10:30–4
Sat–Sun 9–3
Closed Mon–Tue (we bake)
Preorders at the counter — give your name. Out after 10:30.
Coffee & a couple of stools · accessible entrance on Vine · sells out most days
Hours and location are demonstration content.