Honeycomb
Oven is on — fresh bake at 6am

Bread baked
slow & honest.

A small family bakehouse on the north side. We make sourdough, laminated pastries, and a handful of cakes worth saving room for.

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Made by hand
A freshly baked sourdough boule with a crackling crust.

What we bake

Four counters, every day.

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Crowd favorites

The bestsellers.

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Honeycomb LoafBestseller

Honeycomb Loaf

Slow-fermented sourdough with local wildflower honey baked into the crust. Our signature.

$9.00

Butter CroissantBestseller

Butter Croissant

Three-day lamination. French butter, sea salt finish. Bakes until shatter-crisp.

$4.50

Kouign AmannNew

Kouign Amann

Caramelized, salted, buttery Breton pastry. Crackles when you bite it.

$5.50

Local flour, always

We mill with a farm 40 miles north. The grain travels less than you do to get here.

Slow ferments only

Sourdough goes 36 hours. Croissants take three days. We don't speed any of it up.

Family-run since 2014

Soo-jin and Marcus opened the doors. Their daughter Naomi does the cakes now.

Skip the line.
Order pickup.

Pre-order anything in the shop. Bread baked twice daily — 8am and 1pm — pick whichever bake.

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