Bread worth getting up early for.
Naturally leavened loaves, butter croissants and proper layer cakes, baked in small batches every morning by Maren, Tom and a very old sourdough starter named Gus.
48 hours from flour to shelf.
Today’s bake
This list is updated by the counter staff a couple of times each morning from their phone, so you know what’s left before you drive over.
Hours & directionsSaturday
Crossed out = sold out for today.
“We don’t freeze dough, we don’t use mixes, and when it’s gone it’s gone. That’s the whole secret.”Maren Ellis, head baker
Hours
Wed–Fri 7am–3pm
Sat–Sun 7am–1pm
Closed Mon & Tue
Find us
214 Mill Street, next to the hardware store. Street parking out front.
Call ahead
(555) 014-2271
Pre-orders by 2pm the day before.
What’s in the case
Prices change a little with the season and the price of butter. Everything is baked here, that morning.
Bread
Sliced on request. Day-old loaves are half price after noon.
Pastry
Drinks
Tell us about allergies. Our kitchen handles wheat, dairy, eggs and nuts.
Cakes for the days that matter
Pick the basics below and you’ll see a rough price straight away. Maren reads every request and replies within a day to confirm details and the final price.
From our ovens
Tap any photo to see it larger.
What people say
On your real site this section pulls in your actual Google reviews automatically. The cards below are example text so you can see the layout.
“The sourdough is the real thing. I’ve stopped buying bread anywhere else.”
“Ordered a two-tier cake for my daughter’s shower. Maren talked me through everything and it looked exactly like we hoped.”
“Get there before 9 on Saturday or the cardamom buns are gone. Worth the alarm.”
“Small shop, so expect a short line on weekends. Croissants are flaky and buttery like they should be.”
“Friendly people who remember your usual. Feels like the bakery your grandparents went to.”
“Their gluten-free cake didn’t taste like a compromise, which is rare.”
Two bakers, one oven, and a starter called Gus
Maren spent eight years baking in restaurant kitchens before she got tired of making bread for other people’s menus. Tom ran the numbers, found a corner shop with an old deck oven nobody wanted, and in 2017 we opened with four kinds of bread and a borrowed espresso machine.
We still bake everything ourselves, starting around 3:30 every morning. Flour comes from a mill two states over, butter from a dairy co-op, and the fruit in the galettes is whatever looked best at the market that week.
We’re closed Mondays and Tuesdays so we can sleep. Thanks for understanding.
Maren & Tom
Come say hello
214 Mill Street, next to the hardware store.
Hours
Or until we sell out, which on Saturdays is often around noon. Pre-order by 2pm the day before and we’ll set it aside with your name on it.