Baked here, every morning.
Sticky buns, bread, butter flakies, pies, cookies and fudge, made in-house. The treats come out first, then the bread, and we bake enough that there’s still something on the shelf at three.
Sticky buns, ready by ten. Our own recipe.
Baked in the sauce, then flipped.
The sticky buns are what people drive for: a cinnamon roll baked in a caramelized maple brown sugar sauce, then flipped out onto the tray so the sauce ends up on top.
Everything else is plain and made in-house. White, harvest and sourdough bread. Blueberry and morning glory muffins. Pies, cookies and fudge on fudge mornings. Treats come out first, because that’s what you’re coming in for, then the bread. And we bake enough that there’s still something on the shelf at three in the afternoon.
“A croissant that’s actually a bun.”
On the butter flakiesThe bakery runs on what people come in for.
- Before the doors open
The treats go in first, the muffins and the buns, because that’s what people come in for. Then the bread goes in and out of the oven.
- 7 a.m.
The doors open, at 8 on Sundays. The bread is on the shelf.
- 10 a.m.
The sticky buns are ready.
- 3 p.m.
There’s still something on the shelf. We bake enough in the morning, or bake through the day, so you don’t find it empty.
- Last thing at night
We check the proofer, so tomorrow’s bake is ready at the right time in the morning.
What we bake.
Plain, and made in-house. What’s out depends on the day: if you’re driving out for something in particular, call us first.
