Slow Fermentation
Our sourdough relies entirely on wild starter, stone-milled regional grains, and cold hydration. We measure our proofing times in hours, giving each loaf its blistered crust and open crumb.
Laminated pastries receive equal patience, featuring twenty-seven folded layers of European cultured butter rolled fresh each morning for crisp lamination.
Our Foundation
Uncompromising Scratch Craft
We source organic flour from regional mills, churn butter in small batches, and simmer house seasonal preserve fillings. We bake for morning coffee runs, Sunday family breakfasts, and milestone cake celebrations.
Fresh Bakes Every Morning
Stop by our corner deck ovens Tuesday through Sunday starting at seven in the morning for warm loaves and daily lamination.