— THE BREAD
Slow-fermented sourdough
Eighteen-hour ferment, every loaf.
Cut to order at the counter; ask for the heel if you mean to butter it on the walk home.
— OUR STORY, IN ONE PARAGRAPH
An artisan bakery, on a Barsha corner.
An artisan bakery and cafe on a Barsha corner — a stone oven, a pastry bench, a long counter full of cakes, and the kind of bread that gets sliced to order. Not a chain. Not a concept. Just a baker and a room.
Open from morning. Cakes cut through the day. Coffee poured on request. Stay and read.
