Bread, baked at home. Delivered across the city.
We're a small, home-based bakery in New York City, turning out loaves the slow way — by hand, in small batches, from a home kitchen that smells like flour and patience.
Every loaf starts days before it lands in your kitchen. We mix, fold, proof, and shape on our own schedule, and we only bake what we can do well. That means our offerings change week to week depending on what's in season, what's working, and what we're excited about.
Home Made Breads
Home Made Breads
How it works
The rhythm here is simple, and it doesn't change:
Sunday or Monday — the menu goes out. Each week we send a short note letting subscribers know what we're baking. Sourdough boules, seeded rye, focaccia, milk bread, the occasional brioche — it depends on the week. To get on the list, just reach out to the owner directly and we'll add you.
Tuesday at 12:00 PM — orders close. Place what you'd like by noon on Tuesday. After that, the dough is already being mixed and we can't squeeze anything else in.
Wednesday — your order is confirmed. You'll hear back from us with the final details, including pickup or delivery instructions and the total.
Thursday afternoon — bake day, and delivery day. Loaves come out of the oven and head straight to you, still warm if we time it right.
The fine print, which we're proud of
We are licensed by the New York State Department of Agriculture and Markets as a home processor. That means our kitchen has been inspected and approved, our ingredients are documented, and everything we bake meets state standards for home food production. Small operation, real oversight.
Get on the list
The easiest way to know what's coming out of the oven each week is to be on our newsletter. Reach out to the owner directly to sign up — it's the only way to see the weekly menu and place an order.
We bake what we love, in the quantities we can do justice to. We'd love to feed you.