Sourdough, croissants and cinnamon rolls made from scratch every morning in our little corner bakery.
What's coming out of the oven this morning.
48-hour ferment, blistered crust, open crumb.
27 layers of laminated French butter.
Brown sugar swirl, cream cheese glaze.
Boiled, baked, and crowded with seeds.
Unpaid. Unprompted. Slightly buttery.
"I moved two streets closer just for the sourdough. Not joking."
"The croissant shattered on my plate and I felt something."
"My kids think Saturday is called Cinnamon Roll Day."
14 Maple Street, on the corner by the old clock.
Coffee is on. The oven never sleeps.