The story, short version

A bakery that still smells like one.

No par-baked loaves trucked in from somewhere. Everything on the racks was flour and water in this building the night before.

See what is on the racksCome by
Hands lifting a long rope of baguette dough over a set of perforated baguette trays.

one oven, four decks

How it started

Two people, one deck oven.

Rosa baked bread in other people's kitchens for twelve years. Theo made wedding cakes out of his apartment and delivered them in a hatchback with the seats folded down. They met at a farmers market stall where they were both sold out by ten, and decided that was a sign.

The shop opened with a secondhand four deck oven, a bench Rosa built from an old bowling lane, and a jar of starter she had been feeding since before either of them had a business plan.

Rosa, bread

Head baker and co-owner. In at 3am, out when the last rack is cool. Thinks most bread is underbaked and will tell you so, kindly.

Theo, cakes and pastry

Co-owner. Runs the cake studio and the laminating bench. Tastes every buttercream three times and writes the flavor list on the window.

Gus, the starter

Nine years old, fed twice a day, lives in a glass jar on the top shelf. Every sourdough loaf we sell started with a spoonful of him.

House rules

What we will not do.

Every bakery makes trade offs. These are ours, and we are not changing them to make the morning easier.

  • No par-baked bread. Nothing comes in half baked and frozen to be finished here. If it is on the rack, Rosa shaped it.
  • No dough conditioners. Flour, water, salt, starter. Butter and sugar where they belong. That is the whole list.
  • No day old loaves at full price. Yesterday's bread goes into the half price basket or to the food pantry on Thursdays.
  • No fondant towers. Theo will make you a beautiful cake. It will be buttercream, and it will taste like something.
  • No baking more than we can sell. Which is why we sell out. Pre-order and you never miss.
A hand reaching into a glass display case of layered sweet bars topped with chocolate and pistachio.
the case by the register

The room

Small, warm, a little floury.

There are six stools at the window and one long counter. The oven is right behind it, so you can watch the loaves come out while you wait. In winter that is the warmest seat on the street.

Coffee is simple: drip, espresso, and a decent oat milk. We would rather you came for the bread. Kids get the broken cookie ends for free, and dogs get water by the door.

Hours, parking and the Saturday line

Photo credits