Baked slow, the old way
Old-worldsourdough,baked at dawn.
Marlowe & Finch is a small-batch Brooklyn bakery turning stone-milled grain, wild yeast and patience into sourdough, viennoiserie and celebration cakes — baked fresh before the sun clears the rooftops.
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Platform Overview
The 36-hour loaf
Time is our only additive. A day-and-a-half ferment is what gives our sourdough its keeping quality, its aroma and its unmistakable tang.
Milled in-house
Heritage grain, stone-milled weekly for maximum flavour and nutrition.
Hand-laminated daily
Croissant dough folded fresh each dawn — never frozen, never shortcut.
Order-ahead pickup
Reserve tomorrow's bake tonight and skip the Saturday queue.
Why it tastes different
Every loaf rises on a starter we've kept alive since 1985 — no commercial yeast, no dough conditioners, no rushing the ferment.
What We Build
What comes out of the oven
Reserve tomorrow's bake.
Order online tonight and collect it warm from the counter in the morning — or come say hello on Vanderbilt Avenue.
Est. BrooklynNaturally leavenedStone-milled grainBaked daily at dawn