Everything good starts with bread.
A small-batch bakery on the corner in Riverdale. Naturally leavened loaves every morning, five butters to go with them, and a case of sweet and savoury pastry.
Baked today · sold today
The bread wall
What's usually on it
Sourdoughs, focaccia, baguettes and a specialty loaf that changes with the day. Come early for the widest choice; the shelves look different at nine than they do at one.
- Signature Sourdough9.25
- Whole Wheat Sourdough9.25
- Focaccia10
- Multigrain Loaf8.5
- Rustic Baguette5.5
- Brioche Loaf9.5
How it's made
Twenty hours, start to finish
- 01
Starter and poolish
Every loaf starts with our wild yeast starter, Beauty and the Yeast, kept going since 2019, and a poolish of flour, water and yeast mixed a day ahead.
- 02
Fold, shape, rest
The dough is folded several times to build the crumb, then divided, shaped and left to proof overnight.
- 03
Score and bake
Early the next morning each loaf is scored, steamed and baked, and goes straight to the wall.
Signature butters
Five to choose from
- Herb + Cheese
- Salted Whipped
- Maple Brown Sugar
- Everything
- Roasted Garlic
6.00 each · any three 15.00
Special orders
Platters, cakes and whole pies
Pastry, sandwich and fruit platters, 10 and 12 inch cakes, slab cakes and whole pies for your table or your office.
Hours
- Monday
- Closed
- Tuesday to Sunday
- 9am to 2pm