Country Sourdough
DailyOur house loaf. Dark crackling crust, open crumb, mild tang. Sliced or whole.
The bread
A short menu. A long process.
We bake a small number of things, and we bake them well. Everything is made in-house, every day, from real ingredients. If it's gone by noon, come earlier next time.
Bread
Long fermentation. Wild starter. The crust does the talking.
Crumb-Open Boule
WeekendsHigher hydration, longer fermentation. For people who care about the inside.
Ciabatta & Baguette
DailyCrisp shell, soft chewy interior. Out of brown paper, into your kitchen.
Focaccia
Our small religion. Olive-oil glazed, salt-flecked, baked in trays.
Onion & Cheese
SignatureCaramelized red onion, melted cheese, sea salt. The one people drive across town for.
Pastries
Laminated by hand. Out of the oven before you've finished your coffee.
Butter Croissant
DailyHundreds of butter layers. Shatters when you bite it. Then disappears.
Pies
Thick crust. Real fruit. The Dutch way, done properly.
Apple Pie
DailyCinnamon-spiced apple chunks under a lattice top. Best slightly warm.
Friday specials
On Fridays we bake one extra thing. It changes. We don't post about it. Walk in and ask.