Always do our best, work hard, never lower the bar, and never believe you have arrived but rather keep reaching for excellence in our product. Moreover continue to learn and apply that knowledge. Use knowledge based approach to product quality; be objective, and critical. The objective being the customer always receives our best effort and a product of high quality.
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About US
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Jane and I took professional level training from Certified Master Baker Jeffrey Hamelman at the King Arthur Baking School. At first it was just a hobby level of interest. But bread baking became an obsession as it struck home with memories of very wet and slack Italian style doughs that I knew as a child.
Our Shop
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When the doors open it is the melting pot of people that come from many backgrounds, ages, and distances both local and afar that define our shop. On any given Saturday morning you can sometimes hear many different languages being spoken. Bread is so rich in history and so fundamental to life for thousands of years.
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