Holiday hours: closed Dec 25–26 · Stollen pre-orders open until Dec 18
Est. 2015 · Portland, OR · Open today 7–3
Bread worth getting up for.
Three-day sourdough, properly laminated pastry and strong coffee, baked in small batches every morning on Mercer Street.
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The board · updated daily
Fresh right now
What’s on the counter this morning and when it came out of the oven. When it’s gone, it’s gone.
6:30
Butter Croissant
Fresh
7:00
Country Sourdough
Going fast
7:30
Cardamom Bun
Fresh
6:30
Pain au Chocolat
Sold out
8:00
Seeded Rye
Fresh
Thank you · Come again
Celebration cakes · 72 hours’ notice
Cakes for the big days, and the small ones.
Birthdays, weddings, a Tuesday that needs it. Tell us the date, the crowd and the vibe. We’ll handle the sprinkles.
The Confetti
$48
The Quiet One
$95
How we bake
Three rules, no shortcuts
01
Slow dough
Every loaf ferments for three days. Time does the work that additives usually do.
02
One dairy, one mill
Butter from a single farm two hours south. Flour stone-milled down the road.
03
Nothing wasted
Day-old bread becomes croutons, bread pudding or goes to the community fridge by 4pm.
Find us
214 Mercer Street, the one with the pink door.
Tuesday to Sunday from 7am. Street parking, bike racks out front, dogs very welcome on the patio.
