A neighborhood bakery serving fresh bakes & good chat
Our bread is made using naturally leavened dough and stone-ground flour from Farmer Ground and Coastal Queen, two regenerative & organic flour mills based in the Northeast.
Our flour blend includes rye, spelt, and light whole wheat bread flour.
Each loaf is shaped and baked by hand, with a focus on long fermentation, a well-developed crumb & a crisp crust.
We make and laminate all of our pastries using high-quality French butter for its flavor and texture.
Our laminated pastries take three days from start to service, including mixing, fermentation, laminating, shaping, and baking.
Everything is baked daily in-house, and is offered on a first-come first-served basis
