Slow fermentation by the Newport tide.

Our sourdough starter is maintained daily with Atlantic coastal air and stoneground organic flours. We employ zero commercial yeast, relying entirely on wild fermentation to build deep crusts and open, custard-like crumbs.

Each dough batch is mixed by hand in our small Thurston Avenue kitchen, shaped on cold marble, and rested overnight before meeting the deck ovens at first light.

Built for the neighborhood, not the warehouse.

Operating a single-deck oven strictly limits our Friday output. When the morning batch sells out, the ovens go dark until the following week. This deliberate constraint protects crumb quality and keeps every pastry tied directly to the hands that shaped it.

Located at 37 1/2 Thurston Avenue, our doors open at 7:30 AM sharp every Friday. Neighbors, commuters, and travelers gather at the hatch for brown-butter cookies and warm boules straight from the deck.

By the numbers

36h

Minimum cold fermentation

84%

High-fat cultured butter

1

Weekly drop on Friday morning

Join us at the Thurston Avenue hatch from 7:30 AM until sold out.