The autumn menu is here
Pumpkin and sage focaccia, apple-cinnamon buns and a spiced chai that tastes like October. The autumn menu is on the counter from today.
Five tips for better sourdough at home
Our head baker gets this question every week, so here is the short version: feed your starter on a schedule, use a warm spot for the first rise, and be patient with the second.
Find us at the Saturday market
Starting this month we have a stall at the Saturday market on Harbor Square, from 8 a.m. until the bread runs out, which is usually around noon.