Sourdough out at 7am on bake daysBaked fresh each morning
A neighborhood bakery on Market Street. Sourdough out of the stone oven at seven, croissants at eight, and coffee from a proper machine. Nothing frozen, nothing rushed, nothing baked yesterday.
Today’s bake
Everything is baked in small batches through the morning. If it is on this list it is out, or it is coming out.
Olive oil, rosemary, flaky salt. Lunchtime only.
White and seeded, straight out of the stone oven. Best before noon.
Laminated on Tuesday, proved overnight, baked at eight.
Made from the offcuts of the croissant dough. Friday to Sunday.
With the last of the morning butter.
Denser and slower. Keeps for days, good with cheese.
The counter
We bake to a list, not a spreadsheet. If something sells out, it sells out — come early or reserve it.
Our story
It started with a cast-iron pot, a bag of flour and a stubborn belief that bread should take as long as it takes.
Two years later the oven is bigger and the queue is longer, but the bread is the same: flour, water, salt and time. No improvers, no shortcuts.
“Good bread is patient. So are we.” — Marta Quintero, founder
The bakery
Regulars
Sample reviews for this concept design.
I come for the sourdough and stay for the argument about whether the croissant or the bun is better. Best bread on this street, and it is a street with options.
Lena K.
They hold a loaf for me on Fridays because I finish work late. That is the whole review.
Jamal W.
The cinnamon bun is obscene. In the good way.
Sue and Rick
Our Saturday: coffee, two pastries, the corner table, out before the rush.
Owen T.
Ordered a focaccia for a birthday and it disappeared in ten minutes. Order early.
Beth M.
I bring the pram and the dog and nobody minds either. Two hours gone, a loaf bought, and the child asleep before we reach the car.
Carla D.
Reserve a loaf
We bake to order where we can and hold anything reserved until closing. Send this before 3pm for next morning.