Every bake centers unbleached flours, grass-fed dairy simmered to deep hazelnut hues, and slow Atlantic sea salt.
Brown butter chocolate chunk
Country sourdough boule
Sea salt fudge brownie
Naturally leavened thirty-six hour cold ferment, blistered mahogany crust, and an open, custardy crumb shaped by hand.
Single-origin Dutch cocoa, browned butter emulsion, and a paper-thin crackled sugar top with dense, fudgy centers.
Toasted dairy dough aged twenty-four hours, layered with seventy percent Guittard wafers and Maldon sea salt flakes.
We bake only what our hands shape before dawn. When the counter trays empty, the ovens rest until next week.
No industrial holding cabinets, frozen sheet doughs, or mass production. Just stone deck heat, pure butter, and seaside morning fog.
How the drop runs
Deck ovens fire at 4:00 AM
Hatch opens at 7:30 AM
Trays clear by 10:30 AM
Baguettes and sourdough loaves hit stone decks first, followed by cold-rested cookie dough trays baked in steady morning cycles.
The front service hatch at 37 1/2 Thurston Avenue slides wide. Warm pastries box to order directly from the cooling shelves.
Line queues wrap early along the sidewalk. Arrive before mid-morning for the full selection of sourdough boules and fudge brownies.
Find us two blocks from the harbor in Newport, Rhode Island. Street parking available along the neighborhood square.