Your daily
dose of delight
Shop by craving
Four counters, one oven. Everything is pulled out warm between six and nine each morning.
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Best sellerWarm at 8amPre-order
From our oven
to your table
Stone-milled flour from two farms upriver, mixed by hand at 4am with nothing but water, salt and starter.
Thirty-six hours in the cold room. It is the waiting, not the recipe, that makes the crumb open up.
Stone deck, full steam, dark crust. Cycled to your door within ninety minutes of coming out.
Three generations,
one starter
The starter in our fridge was born the year the shop opened and has been fed every single morning since. Same corner, same oven, same stubborn refusal to hurry a loaf.
Nine bakers work the night shift. Whatever is left at four in the afternoon goes to the shelter two streets over.
Kind words
from the queue
"I moved across town and still cycle back on Saturdays. The rye is worth the twenty minutes."
"They made my daughter's birthday cake in two days and wrote her name in cardamom sugar. She cried."
"Gluten-free bagels that actually taste like bagels. I did not think that was legal."
Straight from
the tray
@mawokopamwebakery →