Wednesday – Sunday · first bake 6:30 AM
Bread worth getting up for.
Naturally leavened bread and laminated pastry in Aurora, baked into the morning on a schedule we publish. When something runs out, the site says so, and most Saturdays that’s by noon.
- 6:30 AM Sourdough & seeded rye
- 8:00 AM Croissants & kouign-amann
- 10:30 AM Baguettes
- 1:00 PM Cookies & buns
Wednesday – Sunday · when it’s gone, it’s gone
8:00 AM · The case
Three tags to know the place by
The house loaf: flour, water, salt, and about thirty hours. Crackly crust, open crumb.
Croissant $4.50Shattery outside, steam inside. Come at 8:05 and it’s still warm.
often gone by 10 Cinnamon roll $5Big, soft, iced while warm so it soaks in a little.
House rules · Worth knowing
How mornings work here
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Come early for laminated things
Croissants and kouign-amann come out at 8:00 in finite trays. Lamination is yesterday’s work, so there is no “baking more” at eleven. The Saturday line knows this; now you do too.
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Check the menu before you drive
When the laminated case empties, the menu page says so within the minute, and anyone who calls gets the case read to them. Nobody should cross town for a croissant that stopped existing at 9:40.
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Day-olds, half price at 1:00
Whatever yesterday didn’t sell goes on the counter at half price, labeled day-old, because that’s what it is. Yesterday’s sourdough is tomorrow’s best toast.
July on the counter
This month, while it lasts
· the slice
Palisade apricots on rough puff with a little honey and a little thyme, sliced generous.
The special changes when the fruit does; this card gets edited the same morning.
2:00 PM · Lights off
See you at 6:30.
The coffee is on at 6:25, the sourdough lands at 6:30, and the whole morning is on the board. If the case empties early, that only means it was a good day, and tomorrow starts on time.