House staple Naturally leavened bread $11.00
Heirloom country sourdough
Our signature 850g hearth loaf. 36-hour cold fermentation with organic stone-milled Sonora wheat.
Wild Ferment Sourdough, Viennoiserie & Morning Espresso
Handcrafted before dawn using stone-milled regional grains, 36-hour cold wild fermentation, and European cultured butter. Fresh loaves out of the stone hearth every morning at 7:00 AM.
- First loaf out
- 7:00 AM
- Cold ferment
- 36 hours
- Croissant lamination
- 27 layers
Out of the hearth
Today's bake schedule
We bake in batches through the morning so the bread you buy came out of the oven hours ago, not yesterday. Each batch is limited.
Morning batch
Country sourdough and seeded loaves
Daily stapleBlistering hearth loaves straight from the stone deck oven. Crackling crust, open crumb, distinct fermented aroma.
Fresh Out of Oven
Country Sourdough & Seeded Loaves
Daily StapleBlistering hearth loaves straight from the deck oven. Crackling crust, open crumb, distinct fermented aroma.
Morning Batch
Viennoiserie & Morning Pastries
Morning RushButter croissants, pain au chocolat, cardamom morning buns, and double-baked almond swirls warm from the proof.
Mid-Morning
Hearth Baguettes & Epi Breads
Mid-MorningTraditional 24-hour poolish French baguettes with deep caramel blisters and pointed crisp ends.
Midday Warmth
Wild Rosemary Focaccia & Lunch Slices
Lunch BatchDimpled olive oil focaccia topped with heirloom cherry tomatoes, roasted garlic, flaky sea salt, and fresh herbs.
Afternoon Batch
Rustic Fruit Tarts & Afternoon Bakes
Sweet TreatSeasonal fruit galettes, Basque burnt cheesecakes, and chocolate hazelnut babka loaves.
This morning's shelf
Signature bakes
Open-crumb sourdough and butter viennoiserie, made from scratch every day.
House staple House Staple Naturally Leavened Bread $11.00
Heirloom Country Sourdough
Our signature 850g hearth loaf. 36-hour cold fermentation with organic stone-milled Sonora and Yecora Rojo wheat.
Bestseller Laminated Viennoiserie $5.25
Isigny Butter Croissant
27 delicate flaky layers made with Normandy PDO cultured butter. Crisp honey honeycomb interior.
Fan Favorite Morning Pastry $5.75
Cardamom Morning Bun
Twisted sourdough brioche dough infused with freshly cracked green cardamom, pearl sugar, and butter glaze.
Warm at 11:30 AM Savory Hearth $7.50
Heirloom Tomato & Garlic Focaccia
High-hydration focaccia baked in cast iron with cold-pressed olive oil, confit garlic cloves, and fresh rosemary.
Slice / Whole Pastry & Tart $8.00
Basque Burnt Vanilla Cheesecake
Caramelized charred exterior with a silky center scented with real Tahitian vanilla bean and sea salt.
Pre-order 72h Custom Cake From $68.00
Valrhona Chocolate Drip Celebration Cake
Three layers of Dutch cocoa sponge, rich 70% dark chocolate ganache drip, and whipped vanilla buttercream.
Grain and ferment
Slow bread that credits the miller, the farmer and the hearth.
Four things go into our bread: organic stone-ground grain, filtered water, sea salt, and a wild levain we have kept fed since 2014.
A commercial bakery can push dough through in two hours with improvers, conditioners and packaged yeast. Ours rests 36 to 48 hours in the cold room instead.
That long wild fermentation is where the lactic sweetness, the dark caramelised crust and the custardy open crumb come from, out of stone-milled Sonora and Yecora Rojo wheat.
Naturally leavened
No packaged yeast. Every loaf rises on our own starter.
Naturally Leavened
No commercial yeast or dough conditioners. Every loaf rises from our wild starter culture.
Stone-Milled Regional Grains
We source identity-preserved wheats directly from sustainable regional millers and farmers.
36-Hour Cold Ferment
Long, slow fermentation develops deep complex flavors, blistered crusts, and an open custard crumb.
Zero Waste Community Hearth
Surplus loaves are shared with local community food initiatives; kitchen scraps are composted.
36h cold wild ferment
Loaf club
Never miss a weekend bake. Join our weekly bread box.
Fresh loaves reserved every Saturday or Sunday morning. Includes 2 signature hearth loaves, 2 specialty pastries, and monthly tasting notes.
- Skip the morning line with dedicated pickup
- 10% off all espresso & pantry items
- Pause, change cadence, or cancel anytime
Regulars
What the neighbourhood says
Notes from the people who queue on Saturday morning and the ones who come in on the way to work.
The country loaf here has the best blistered crust in the neighbourhood. The cardamom morning bun is worth the queue.
Marcus K. Neighbourhood regular
5.0 of 5 The country loaf here has the best blistered crust in the neighborhood. You can hear the bread crackle as it cools on the counter. The cardamom morning bun is pure heaven.
Marcus K. Neighborhood Regular
5.0 of 5 We ordered our celebration cake from Fournée and our guests are still talking about the pistachio lemon curd combination. It was stunningly decorated and tasted even better.
Elena & Marcus C. Custom Cake Client
5.0 of 5 There is a deep respect for fermentation and grain here. The croissants shatter into hundreds of buttery flakes and the crumb on the country loaf is unmatched.
Your local food writer Local press review
5.0 of 5 Getting up early on a Sunday morning just to stand in line for their hot focaccia and fresh loaves is now my favorite weekend ritual.
David L. Local Customer
5.0 of 5 Wholesale and private orders
Bread and pastry for your dining room
Country loaves, brioche buns and catering pastry boxes, delivered in the morning to restaurants, coffee bars and hotels across the city.
