EST. 2017 · EASTWOOD
A little neighborhood bakery devoted to long-fermented loaves, flaky things, and the simple ritual of gathering around good food.
Morning bake, 6:14 AM
OUR WAY OF BAKING
We work with stone-milled flour, local eggs, cultured butter, and a starter we’ve been feeding since day one. Then we give every dough exactly the time it needs.
Meet our bakers →FROM THE OVEN
72-hour dough · cultured butter
Organic wheat · sea salt
Vanilla bean · summer berries
COME SAY HELLO
Come for a morning bun, stay for a second coffee. Our counter is open seven days a week.
21 Oak Street, EastwoodA LITTLE SOMETHING FOR TOMORROW