Bakery and coffee on Mill Lane

Fresh bread and pastries, baked every morning.

Sourdough, rye and seasonal pastries from our stone oven. Open Tuesday to Sunday from 7 am.

See the menu

Plan your visit

A bakery filled with lots of different types of bread

Fresh today

Four things we bake every day.

Country Sourdough

Wild yeast, a 24-hour rise and a dark, crackly crust.

Butter Croissant

$4.50

Folded by hand with French butter. Gone by noon most days.

A golden brown pastry sits on a striped plate

Cardamom Bun

$4.25

A Swedish-style knot with cardamom sugar on top.

stainless steel mug with brown liquid on white textile

Apple Tart

$5.50

Thin pastry with apples from the Saturday market.

a person kneading a ball of dough on top of a table

Our bakehouse

Our dough rests overnight.

We mix the sourdough in the afternoon and let it rest in the cold for 18 hours. The first loaves come out of the oven at 6:30, so the shelves are full when we open.

How we bake

Our bakehouse

Our dough rests overnight.

We mix the sourdough in the afternoon and let it rest in the cold for 18 hours. The first loaves come out of the oven at 6:30, so the shelves are full when we open.

How we bake

Our bakehouse

Our dough rests overnight.

We mix the sourdough in the afternoon and let it rest in the cold for 18 hours. The first loaves come out of the oven at 6:30, so the shelves are full when we open.

How we bake

On the menu