Baked before sunrise · Maplewood, MI
Bread, pastries & patience.
We bake small batches every morning — naturally leavened sourdough, hand-laminated croissants, and cinnamon rolls worth setting an alarm for.
See today's bakesSlow dough, since 2012
Every loaf starts the night before: a 72-hour ferment, a hot stone oven, and flour we mill ourselves twice a week. No shortcuts, no preservatives — just bread that takes its time.
Stop in before 8am and the morning bakes are still warm from the oven.
Three you can't skip
Country Sourdough
Blistered crust, open crumb, and that deep tang from a three-day ferment.
Almond Croissant
Shaved almond, house frangipane, and forty layers of butter. Gone by noon.
Maple Sticky Bun
Our bestseller — caramelized maple glaze, toasted pecan, pillowy center.
Find us downtown
Our storefront in downtown Detroit.