Country Sourdough
Every day we're open
A crackly dark crust and a tangy, open crumb, from a starter we've kept going for eleven years. It rises for 36 hours.
The three we're known for
Simple flour, water, salt and time, plus a few good things from nearby farms.
Honey Oat Loaf
Tuesday to Saturday
Soft and lightly sweet, with rolled oats and wildflower honey from a beekeeper down the road. It makes the best toast and the best school lunches.
Rosemary Olive Focaccia
Friday to Sunday
Pressed with plenty of olive oil, sea salt, fresh rosemary and Kalamata olives. Weekend regulars know to come early for it.
Hours
We bake once, early. When the shelves are empty, we close for the day.
- MondayClosed. We're resting the dough.
- Tuesday7:00 am – 3:00 pm
- Wednesday7:00 am – 3:00 pm
- Thursday7:00 am – 3:00 pm
- Friday7:00 am – 3:00 pm
- Saturday7:00 am – 2:00 pm
- Sunday8:00 am – 1:00 pm
The first loaves come out of the oven at 6:30. If you're in line by 7, you'll get them still warm.
Come say good morning
214 Maple Street
On the corner of Maple and Orchard, across from Linden Park. Look for the yellow door and follow the smell of fresh bread.
Open in a mapThere's bike parking out front and free street parking on Orchard Lane.