Bakehouse & coffee bar · Open early, every day

Flour on our aprons since sunrise.

Bread with a crackling crust, pastries that shatter at first bite, and a cup of coffee that tastes like someone was paying attention. Come hungry. Stay a while.

See what's baking Find us

Flour-dusted hands pressing seeds into a loaf of dough

Our story

Slow dough. Early mornings. No shortcuts.

Every loaf starts the night before. We mix, fold and wait, giving the dough the hours it needs to build flavor that no mix or machine can fake. By the time the street lights click off, the ovens have been roaring for hours.

We bake in small batches, with flour from growers we know by name and butter that would make a Parisian blush. When it's gone, it's gone. That's how you know it's fresh.

4 a.m.First loaves in the oven
18 hrsOf patience in every loaf
0Preservatives, ever

What we're known for

Three good reasons to set your alarm a little earlier

A latte with rosetta art beside a cup of black coffee on a weathered table

Coffee worth slowing down for

Small-lot beans, roasted for sweetness and pulled with care. Order a velvety flat white or a bright pour-over, or ask us what we're excited about this week.