What we bake
Sourdough & Artisan Breads
Naturally leavened loaves built on a 40-year-old starter and a 36-hour cold ferment — blistered crust, open crumb, deep flavour.
From the counter
Naturally leavened loaves built on a 40-year-old starter and a 36-hour cold ferment — blistered crust, open crumb, deep flavour.
- Country boule & seeded batards
- Sesame semolina baguettes
- Stone-milled whole-grain miches
- Weekly rotating specials
More from the oven
Pastries & Viennoiserie
Laminated by hand each morning with European butter — croissants, kouign-amann, seasonal danishes and morning buns.
Custom Celebration Cakes
Made-to-order cakes for weddings, birthdays and quiet Tuesdays — real buttercream, seasonal fillings, nothing from a mix.
Online Ordering & Pickup
Reserve tomorrow's bake tonight. Order online, skip the line, and collect warm from the Vanderbilt Avenue counter.