Our sourdough begins with a natural leaven and a patient 36-hour fermentation. This slow process develops deep flavor, superior texture, and makes our bread easier to digest.
We partner with local millers for stone-ground flour, ensuring every loaf supports regional agriculture and carries the true taste of our grains.
Our Daily Bake
From hearth-baked sourdough to seasonal laminated pastries, find your morning ritual.
Hearth-Baked Sourdough
Laminated Pastries
Seasonal Bakes
Our signature loaves, crafted with stone-ground flour and patient fermentation for exceptional flavor.
Flaky croissants, seasonal fruit danishes, and rich brioche, slow-proofed for delicate texture.
Sweet and savory treats, changing with the harvest and inspired by local ingredients and traditions.
Morning Counter Details
6 AM
First Bake Daily
Tue-Sun
Open 6 AM - 2 PM
412 Oak St
Mill District Counter
Warm cardamom knots, fresh coffee, and conversation. We look forward to seeing you at our counter.