Hours, Location & Wholesale Inquiries
Bread is pulled from the wood hearth before dawn; coffee is roasted in small batches next door. Stop by the counter on weekdays without the weekend line, ask us to hold a country loaf behind the rack, or open a trade ledger for your restaurant kitchen.
Bake, Pour & Counter Hours
We bake to a daily fermentation clock rather than a warm-holding cabinet. Arriving twenty minutes around a scheduled draw guarantees warm crust and full shelf selection, especially on quiet Tuesday through Thursday mornings.
| Days & Window | Hearth & Roastery Activity | Counter & Hold Protocol |
|---|---|---|
| Wed – Fri (Weekdays) 07:00 – 15:00 |
07:00 Laminated pastries, filter pour, espresso. 08:30 Country sourdough, seeded rye & hearth baguettes. 11:30 Focaccia slabs & weekday soup pot. |
Best Seating Window Same-day phone loaf holds accepted until 10:30. |
| Sat – Sun (Weekend) 07:30 – 15:00 |
Full double-hearth bake: country miche, porridge loaves, cardamom knots, and single-origin weekend pour-overs. | Walk-In Only Loaves held by 48-hour advance standing order only. |
| Mon – Tue (Roast & Mill) Counter Closed |
Next-door roastery production, green coffee cupping at 10:00 (Tuesdays), and wholesale restaurant sack dispatch. | Trade & Cupping Wholesale pickup at the east loading bay 08:00–13:00. |
Getting Here Without the Hassle
We sit on a calm neighborhood corner in where the wood-smoke and roasted chaff meet the sidewalk. Whether you are clipping out of pedals in rain gear or loading four restaurant crates into a station wagon, here is how the block works.
- Covered Bicycle Corral Six staple racks under the east tin awning keep saddles dry during downpours. Barista counter has a floor pump and spare inner tubes.
- 15-Minute Loaf & Coffee Zone Two curb spaces directly in front of the bakery window are signed for 15-minute morning runs between 07:00 and 11:00. Unmetered two-hour side-street parking lines the block south of the roastery.
- Transit & Foot Traffic Two blocks off the main crosstown bus line. Strollers and wheelchairs roll flush through the double-leaf front door with zero threshold step.
- Direct Shopkeeper Line Call or write before 10:30 on weekdays and we will chalk your name on a brown bag behind the bread rack.
Send a Wholesale or Loaf Inquiry
Use this slip to request a wholesale coffee or bread sample drop for your kitchen, set up a recurring weekday loaf hold, or ask our head baker a plain question about ingredients and fermentation.
How Our Wholesale Accounts Work
We partner with neighborhood restaurants, specialty grocers, and offices in that want honest bread baked the night before service and coffee rested to peak solubility.
28-Hour Cold Ferment
Shaped by hand at 16:00, retarded in linen couches overnight, and loaded onto our stone deck at 03:30 so restaurant crates arrive still warm at the collar.
5lb Reusable Tins
We roast Monday and Tuesday on a 15kg drum roaster and deliver into sealed steel counter tins—zero foil landfill waste and dialed-in extraction recipes for your staff.
36-Hour Slate Adjustments
Kitchens can adjust weekend couverts or add seeded table loaves up to 36 hours before levain build by texting the bakehouse dispatch slate directly.
Open Tuesday Cupping
Before signing any account paper, bring your chef or lead barista to our Tuesday 10:00 cupping table to taste seasonal lots alongside fresh hearth slices.
Before You Walk Through the Door
Everything you need to know about slicing rules, sold-out afternoons, and what clients say about working with our bakehouse.
Do you slice loaves at the counter?
Once a loaf has cooled for two hours to set its crumb, we gladly slice it on our manual bread harp. Hot loaves straight from the 08:30 draw must travel whole so the steam stays inside the crust.
What if I can only visit after 13:30 on a weekday?
Use the inquiry slip above or call before 10:30. We will pull a country loaf, seeded rye, or bag of whole-bean coffee off the line and hold it under your name until 15:00 close.
“The only bread in that still crackles when our line cooks slice it for 17:00 family meal.”
Read verified neighborhood notes and chef reviews from locals who rely on our overnight sourdough and seasonal filter roasts.
Looking for today’s exact grain bill and single-origin pour list?
Inspect our full daily bake sheet, flour millers, and current coffee lots on the Menu ledger.