Baked at dawn, gone by three
Bread that takes its time
Every loaf we sell is naturally leavened, fermented for eighteen hours, and baked the same morning you buy it. No yeast packets, no shortcuts, no bread that was frozen somewhere else.
Reserve tomorrow's loaf We bake around 120 loaves a day. When they are gone, they are gone.From the morning bake
Daily breads
The list changes a little with the seasons and the flour we can get. These five are the backbone of the bakery.
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Alder Street Country $9
Our flagship. Stone-milled bread flour, ten percent whole wheat, an open crumb and a deep chestnut crust.
Every day -
Dark Rye and Caraway $10
Dense, moist, faintly sour. Sixty percent rye with toasted caraway, built for butter and smoked fish.
Wed to Sun -
Seeded Whole Grain $11
Flax, sunflower and sesame soaked overnight so the loaf stays tender. Toasts like a dream.
Every day -
Olive and Rosemary $11
Castelvetrano olives folded in by hand, rosemary from the planter out back. Salty, glossy, gone fast.
Fri to Sun -
Saturday Cinnamon Twist $6
The one sweet thing we make. Enriched sourdough, brown butter and cinnamon, twisted and baked to a shine.
Sat only
Why the name
Eighteen hours, four steps
Long fermentation is the whole trick. Time does the work that commercial yeast rushes, and the bread keeps longer, tastes deeper, and digests easier.
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Mix
Flour, water, salt and our twelve-year-old starter, mixed by hand in the early afternoon.
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Ferment
The dough rests cold overnight, developing acidity and strength for eighteen hours.
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Shape
At 4 am we divide and shape every loaf, dust the bannetons with rice flour, and score by hand.
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Bake
Into the deck oven at 250 degrees with a burst of steam. The first loaves hit the shelf at 7 am.
Visit the bakery
Hours
- Tuesday to Friday 7 am to 3 pm
- Saturday 8 am to 2 pm
- Sunday 8 am to 1 pm
- Monday Closed, we rest too
412 Alder Street, corner of 9th
(555) 014-2280
Street parking on 9th. The shop is step-free and our counter has a lowered section.