Bread is one of the three great fermented foods of western culture, along with wine and cheese. I bake naturally leavened wheats, earthy ryes, and delicate baguettes. I use freshly ground flours milled locally from organic grains; natural, never-bleached, never-bromated flours from King Arthur; and specialty flours such as spelt and buckwheat. In my repertoire you’ll see breads of Italian, French, German, and Polish origin. I have pure breads (just flour, water, salt, and yeast), and breads that incorporate many other foods — cheese, meat, herbs, fruits, and vegetables.”

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We also offer breakfast and lunch, sausage and cheese savory rolls, and pizza featuring local ingredients. Try the sticky buns. You’ll return.