Sourdough and cakes on N Santa Cruz Ave

Bread worth getting up for.

We start at 3am so the country loaf is still crackling when you walk in at 7. Dark crust, real butter, a 9 year old starter named Gus, and cakes that taste like the flavor on the label.

See what is on the racks Price a cake

Tue to Sun, 7am to 3pm. (408) 555-0131

Rows of dark crusted baguettes cooling on a wooden board inside a metal bakery rack, more loaves on the shelf below.
second rack, pulled at 6:40 this morning

Closed Mondaysthe oven needs a nap

still warm at 7

Today's wall

The racks, as stickers.

This is a slice of the daily wall. Tap a kind and it jumps to the front. Prices are per piece or per loaf, and they are the same at the counter.

Sold out after noon is normal. The full wall has 22 things on it.

The bake day

A day at the bench, by the clock.

Bread does not care what time you got up. Here is the shift that ends with a full rack at 7.

  1. 3am

    Mix

    Gus is bubbling from last night's feed. Rosa mixes tomorrow's country dough by hand in a tub the size of a bathtub, and the folds start on the hour.

  2. 5am

    Shape

    Yesterday's shaped loaves come cold out of the walk in to be scored and loaded. Theo shapes the croissants and morning buns by hand, last fold included.

  3. 7am

    Doors

    The first racks are out and still crackling as the crust cools. Pre-orders sit on the shelf by the door with your name in marker.

  4. noon

    Sold out

    We bake what we can sell fresh, then we stop. Want a sure thing? Order by 2pm the day before and we hold it for you.

The long version, fold by fold, is on how the bread happens.

ask for the end piece

Snapshots from the back

The pile on the fridge.

Tap one to pull it out of the pile.

yes, the whole cake

Cake order builder

Price your cake in four taps.

Pick a size, a flavor, a finish and any extras. The total, the headcount and the first day we can hand it over update as you go. Then send it to us and Theo calls you back.

1. Pick a size it sets the price
3. Finish
4. Extras
$96serves 20Earliest pickup: three days out8 inch, vanilla bean, smooth buttercream

Estimate only. We confirm the price and the pickup day by phone before we bake.

Ask for this cake

Pinned by the register

Three notes from regulars.

The country loaf is the reason I walk the dog this way. Crust shatters, inside is custardy. I have stopped buying bread anywhere else.

Priya S., Tuesday regular

Ordered a lemon olive oil cake for my mom's 70th. Theo talked me out of fondant and he was right. Gone in ten minutes.

Marcus T., birthday cake

Come before 9 on Saturday or the almond croissants are gone. Learned that the hard way, twice.

Elena R., Saturday line

Sample reviews for this demo. Read all nine regulars.

Bread for your restaurant or cafe.

We drop loaves before 7am, Tuesday to Saturday. $5.50 to $9 a loaf at volume, 20 loaves a drop to start.

How wholesale works

we answer between bakes

Order ahead

Tell us what to bake.

Cakes, office breakfasts, a standing bread order, a class seat. Send the basics and the right person calls you back, usually the same day.

Phone or email, whichever you check.

Ordering a cake?

Give us the date, how many people, and the flavor you are leaning toward. Three days of lead time, a week for two tiers or hand painting.

Just want bread?

Call by 2pm and we hold loaves for the next morning. They wait on the shelf by the door with your name on them.

(408) 555-0131