It started with one stubborn jar of starter

We mix small and bake often. The sourdough ferments slowly overnight, so it is gentle on the stomach and deep in flavor. The croissants get folded and rested over two days before they ever see the oven. We bake in batches all morning instead of one giant rush, which is why the case keeps refilling and why the warm tray always seems to land right as you walk in.

We also believe a bakery should feel like part of the neighborhood, not just a stop on the way to work. We know the regulars by their orders, we save the last cardamom bun for the school pickup crowd, and we will happily talk you through which loaf goes best with the dinner you are planning.