Menu
Everything on our menu is made in-house, in small batches, every morning we're open. When something sells out, it's gone until the next bake. That's just how real bread works.
How We Bake
We mix dough the afternoon before, let it ferment slowly overnight, and bake it first thing in the morning. No commercial yeast, no dough conditioners, no shortcuts. Just flour, water, salt, and our starter (plus whatever good stuff goes in the seeded loaves).
Our flour comes from Cascade Valley Mill. Our butter is from Pine Ridge Creamery. When the farmers market has great fruit, it ends up in our galettes.
A Quick Look
Breads
Six regular loaves, from $7 to $11, plus a rotating weekend special
Pastries
Croissants, morning buns, cardamom knots, and seasonal treats, $3.75 to $5.50
Coffee and drinks
Espresso, drip, pour-over, house chai, and hot chocolate
Breakfast and Lunch
We serve a short menu of simple plates until close:
- Toast flight: three slices of house bread with cultured butter and jam, $8
- Egg and cheddar on a toasted English muffin, $9
- Open-faced tartine with seasonal vegetables and whipped ricotta, $12
- Soup of the day with a hunk of country bread, $10
Dietary Notes
Every loaf is naturally leavened, and the long fermentation makes it easier for many people to digest. That said, we're a wheat bakery, so we can't offer gluten-free products. Our seeded rye and spelt loaves are dairy-free and egg-free. Just ask at the counter if you have questions about a specific item.
When Things Sell Out
Country sourdough and morning buns usually go first, especially on weekends. If your heart is set on something specific, a pre-order is the surest bet.
Visit or pre-order
Stop by Wednesday through Sunday, or call (555) 014-7731 to reserve your weekend loaves.