Experience the slow-fermented, stone-ground sourdough breads, delicate butter croissants, and organic pastries, lovingly crafted in the heart of our community.
We blend traditional baking methods with modern precision to bring you breads and pastries with exceptional depth of flavor.
We use locally sourced grains, milled using traditional stone burrs to retain rich nutrients and unique earthy notes.
All our signature breads undergo a slow cold-fermentation process for up to 36 hours for rich complexity and easy digestion.
Baked in a specialized hearth deck oven to guarantee a beautiful blistered caramelized crust and open structure crumb.
Explore our carefully curated collection of crusty sourdough, delicate Viennoiseries, and seasonal café favorites.
Our signature loaf, slow-fermented for 36 hours. Crisp, dark blistered crust with a soft, open-hole crumb and gentle tang.
Flaky, paper-thin golden layers crafted with pure French AOP cultured butter. Tender inside, shattering crisp outside.
Sweet, rich almond frangipane baked inside a buttery sable pastry shell, topped with glazed fresh organic raspberries.
These local favorites sell out fast. Reserve yours ahead online to secure your fresh daily batch.
Soft, layered pastry dough infused with Ceylon cinnamon, fresh ground cardamom, and organic brown sugar.
Sourdough packed with toasted sesame, sunflower, pumpkin, and brown flaxseeds inside and out.
Buttery layered puff pastry filled with two bars of premium Valrhona dark chocolate.
Deep-pan olive oil dough topped with Kalamata olives, sea salt flakes, and fresh rosemary sprigs.
For us, the perfect loaf is more than flour and water. It is a slow, rhythmic connection with nature. We build upon centuries of bread-crafting secrets, letting dough raise gently under natural ambient conditions, yielding textures and rich flavors that cannot be rushed.
Step inside our cozy stone walls, smell the wood-fire toast, and share a fresh warm slice with your loved ones. Our bakery cafe is open daily from sunrise.
Julien Laurent
Founder & Head Baker
Got questions about our flour source, sourdough maintenance, or pre-ordering batches? We've got answers.