Hours & Location
Opening hours
Mondays we close for baking prep—the long ferments happen in the quiet. Come early in the week and especially on weekends: our country sourdough and morning buns are often gone by early afternoon.
A small counter, easy to reach
We're a neighbourhood bakery with a simple counter and a handful of seats—the kind of place you can walk or bike to without fuss. Bread and coffee are made in the open, so you'll know what's fresh by the smell and the steam.
Need directions?
For step-by-step directions, transit advice, or questions about parking, reach out through our Order & Contact page. Someone will reply with the best way to get here, tailored to where you're coming from.
Come early, linger long
Weekends draw a crowd, and the loaves that took all week to ferment sell out fast—arrive before 10am if the country sourdough is what you're after. The coffee counter runs the full day though, even after the bread is gone. There's always time for another cup.