A small bakehouse on Ninth Street. We mill our own flour and sell out most days by two.
Sourdough and rye come out of the overnight bake.
Doors open. Buns and pastries on the shelf.
A second, smaller bake of fougasse.
Whatever is left goes half price until we close.
The grain comes from two farms within sixty miles, and it goes through our own stone mill at the back of the shop. Flour that fresh behaves differently, so the doughs are mixed slower and rested longer.
Everything is baked overnight. What is on the shelf at seven is what came out at four.
The week's flour is stone ground at the back of the shop, from grain grown within sixty miles.
Fresh flour drinks differently, so the dough is mixed gently and left overnight in the cold room.
Into the oven at four. On the shelf by seven. Sold out most days by two.
We supply a handful of restaurants and cafes nearby. Standing orders are baked to the same overnight schedule as the shop, so a delivery at eight was in the oven at four.
If you want to taste before you commit, ask for a sample box on a Tuesday.