A bakery built on patience
Baked slow, the old way
Marlowe & Finch began with a jar of sourdough starter on a Brooklyn windowsill and a stubborn belief that bread should take time. What started as weekend loaves for neighbours grew into a corner bakery on Vanderbilt Avenue, where we still mill our own grain, laminate croissants by hand, and light the ovens long before the city wakes. We name every loaf, know our regulars, and refuse to hurry the ferment — because the old way, slow and unhurried, is the only way it tastes like this.
What we stand for
Slow by design
Long ferments and honest ingredients, never speed for its own sake.
Grain to crust
We mill, mix, shape and bake under one roof, so we own every step.
Rooted in the block
A neighbourhood bakery that feeds the same faces every morning.
Zero-waste kitchen
Yesterday's bread becomes croutons, crumbs and the staff's lunch.
Years of living starter
Hour cold ferment
AM the ovens light
Loaves baked daily
Reserve tomorrow's bake.
Order online tonight and collect it warm from the counter in the morning — or come say hello on Vanderbilt Avenue.
Order for pickup