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Village bakery · Est. 1925

Bread, slowly.

Mixed by hand before sunrise and given the whole day to become itself. Flour, water, salt, and a starter no one has ever thrown out.

Call to preorderCall to preorder (555) 013 2261

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Oven clock04:50 AM
Dome78°F
Stagedough, resting
02Today's Bake

Whatever the oven says this morning.

Six breads, baked once, in small batches. When a loaf sells out it is gone until tomorrow. That is the whole inventory system.

Country levain boules on flour dusted linen
Country Levain 78% hydration · 48 hr cold · 480° usually gone by 11
Hold a loafHold a loaf

New trays out at 7, 10 and 1. Call and we will tag one with your name.

03The Starter

One culture, fed twice daily, since

1925

A hundred and one years old and never once thrown out.

The starter in its glass jar, bubbling by the window
Fed at six and six, every day
1925i / v

Ada lights the first oven.

Ada Novak opens a bakery in Millhaven, feeding a rye starter she carried from her mother's kitchen in a stoneware crock. The crock is still on the shelf.

1954ii / v

Joseph takes the paddle.

Ada's son adds the morning bun recipe that still sells out by nine most days, and teaches the whole village to ask for the heel of the levain.

1988iii / v

The fire, and the rebuild.

A grease fire guts the bakery overnight. The brick oven survives untouched. Joseph's daughter Terese rebuilds the room around it, board by board.

2011iv / v

June, fourth generation.

Terese hands the paddle to her daughter June, along with the same culture that arrived in a crock on a wagon seat in 1925.

Todayv / v

Six and six, without fail.

June feeds the starter every morning and every night, exactly as her great grandmother did. Some things improve by refusing to change.

While the village sleeps

Five a.m. looks like this.

Flour dust hanging in the first light while the day's dough is shaped
Flour still in the air

The first fold of the day, caught in the only light on at five. Nothing here is staged for a camera. It is just what the bench looks like while the village sleeps.

The brick oven Terese rebuilt, fire lit, peel resting against the arch
0°Dome at first light
0Oven hand built
0kLoaves a year
04The Wood Oven

Lit at five. Falling all day.

Local oak brings the dome to eight hundred degrees before dawn, then the oven is simply allowed to fall. Bread bakes hot and fast in the morning. Pastry finishes low and gentle after lunch, in the same brick Terese rebuilt by hand.

  • 5:00Oak in, fire lit, dome climbing
  • 6:40Coals raked, floor swabbed
  • 7:00Levain and batards, doors open
  • 10:00Second bake, focaccia and rye
  • 1:00Pastry in the falling heat
The falling curve · scroll rides it Dome °F, 5am to 2pm
Bread · hot + fast Pastry · low + slow Bread Pastry 800600400200 5am7am10amNoon2pm 800°
05Workshops

Learn the loaf in our kitchen.

Small classes at the same bench we bake on, taught by June and whoever floured their hands that morning.

  • SeatsTwelve, never more
  • LengthAbout three hours
  • You leave withA live starter, jarred
Book by phoneBook by phone (555) 013 2261
Beginner

Sourdough Fundamentals

Saturdays · 9:00 am

Build and feed your own starter, shape your first boule, and carry a warm loaf home in a paper sack.

$85per seat ReserveReserve
Family Night

Wood Fired Pizza Night

Fridays · 6:00 pm

Stretch, top and bake your own pizza in an eight hundred degree oven while the next one waits its turn.

$65per seat ReserveReserve
Advanced

Laminated Pastry Intensive

First Sunday · monthly

Three hours on croissant and danish lamination, from block butter to the final golden bake.

$120per seat ReserveReserve
06Preorder

Tonight's dough is already resting for you.

Order by six tonight and your loaf is shaped, tagged with your name, and waiting warm at seven tomorrow. No app, no account, just a phone call.

(555) 013 2261

Tuesday to Sunday · a human answers, usually June