The bake schedule · Wednesday – Sunday
What comes out when.
The board is the day’s actual production schedule, not décor, and the site’s job is to keep it true. Here’s the whole morning, with the honest reasons behind it.
- 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, and 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.