Baked at dawn
Sourdough, rye and seeded loaves, out of the oven by 6:30 every morning.
Roasted weekly
Single-origin beans roasted in small batches and ground to order.
Local produce
Eggs, butter and vegetables from farms within fifty miles.
Our story
Harbor & Pine started in 2014 as a six-table bakery on Pier Street. Today we still bake every loaf before sunrise, roast our own coffee beans each week and cook with produce from farms within fifty miles of the shop.
What neighbours say
The best croissant I have had outside of Paris, and the staff remember your name.
Marta R.
Regular since 2015
Saturday brunch is the highlight of my week. Book ahead, it fills up.
Daniel K.
Weekend visitor