Bread baked overnight, coffee roasted next door.
We shape naturally leavened country loaves using stone-milled Pacific Northwest grain, bake them on hot masonry hearth slabs before dawn, and pull espresso from small-batch green lots roasted twenty feet away through the shared brick wall.
Pulled from the masonry deck and cooling racks on a strict morning clock.
Morning Lamination & Filter Pour
Cultured-butter croissants, cardamom knots, and bitter-orange morning buns come off the convection trays while the first batch of washed single-origin filter coffee finishes brewing.
Wood-Fired Sourdough Loaves
Country boules, seeded rye porridge loaves, and charred-crust baguettes reach counter temperature. Whole loaves and halves are sliced to order or wrapped in breathable waxed Kraft paper.
Slab Focaccia & Fresh Whole Bean
High-hydration potato and rosemary focaccia leaves the deck for midday sandwiches, alongside 12oz dated bags of whole-bean coffee rested forty-eight hours from the roaster next door.
Why overnight fermentation and live hardwood heat matter.
Fast bread relies on commercial yeast and refined white flour that strips out the germ and bran. We blend freshly stone-milled Red Fife, Edison hard white wheat, and Danko rye, then give the dough thirty-six hours in cold retardation.
PROVENANCE: MADRONE & OAK CORDWOOD CURED 18 MONTHS.
Built for neighborhood mornings and restaurant dining rooms.
Whether you are picking up a single Tuesday loaf on your walk to work or running a fifty-seat dining room that needs consistent table bread and dialed espresso, both sides of our building work on the same principle: small batches, transparent farm gate pricing, and zero day-old carryover.
- Restaurant Table Loaves & Burger Buns Delivered warm by 06:30 PST
- Wholesale Roasted Coffee (5 lb & 25 lb Tins) Roasted every Mon / Wed / Thu
- Barista Calibration & Grinder Dial-In Included for local partner accounts
- Standing Order Minimums Flexible weekday & weekend par levels
Measured by hand, recorded by batch.
Every sack of flour and burlap bag of green coffee is logged by harvest date, moisture content, and grower lot.
Cold bulk & basket proof at 38°F for digestible gluten structure and a mild, complex lactic acidity.
Regionally grown Pacific Northwest wheat, spelt, and rye—stone-milled within fourteen days of mixing.
Distance from our Loring cooling tray next door to the espresso hoppers on the bakery counter.
Morning route deliveries across and walk-in counter service Tuesday through Sunday.