The bake schedule · Wednesday – Sunday
What comes out when.
The board isn’t décor — it’s the day’s actual production schedule, and the site’s job is to keep it true. Here’s the whole morning, with the honest reasons behind it.
Out of the oven at…
- 6:30 AM Sourdough & seeded rye
The big loaves land as the door unlocks. Mixed and shaped yesterday, proofed cold overnight — that slow night is where the flavor comes from.
- 8:00 AM Croissants & kouign-amann
The laminated trays. What’s on them is what exists today; when the last tray empties — usually by 10 — that’s the honest end of it.
- 10:30 AM Baguettes
Timed for lunch, not breakfast. A baguette is a same-day bread: buy it warm, eat it today, never refrigerate it.
- 1:00 PM Cookies & buns
The last pull of the day, out right as day-olds go half price. The final hour at the counter smells frankly unfair.
Wednesday – Sunday · when it’s gone, it’s gone
8:00 AM · The hard stop
The laminated math
A croissant you buy at 8:05 was started yesterday afternoon: butter blocked, folded through three turns with rests between, shaped, and proofed slow and cold overnight. That timeline can’t be hurried by demand — the trays that go into the oven at 7:20 are all the trays there are.
So laminated things end when they end, usually by 10, earlier on Saturdays. Teo Ramirez could bake more at noon; they’d be worse. We’d rather be out.
Any hour · One text
The sold-out text
One text when laminated sells out — that’s the entire subscription. Join free at the counter or call (720) 555-0146; leave whenever. No specials, no newsletters, no “we miss you.” The list exists so nobody drives across town for a croissant that stopped existing at 9:40.
1:00 PM · Half price
Day-olds, labeled
At 1:00, whatever yesterday didn’t sell goes on the counter at half price, labeled day-old, right next to the fresh things it competes with. Day-old sourdough makes the best toast of your week; day-old croissants exist to become almond croissants on Sunday.
Whatever is still here when Sunday closes goes to the neighborhood fridge on Monday. The ovens rest; the bread shouldn’t.