Our story
Two ovens, one neighborhood, zero shortcuts.
We started with a single wood-fired oven and a farmers market stall. Ten years later we still ferment every loaf for two full days, because flavor cannot be rushed.
Small-batch sourdough, flaky croissants, and morning buns from a wood-fired oven. When the case is empty, that is the whole point.
Order ahead for pickupWe started with a single wood-fired oven and a farmers market stall. Ten years later we still ferment every loaf for two full days, because flavor cannot be rushed.
Call or text your order by 8pm and it will be boxed and waiting when the doors open at 7am.