Bread worth
rising for

Wild-yeast sourdough and absurdly rich pastries. Baked fresh every morning in Gardens.

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We don’t speed up fermentation, add artificial preservatives, or rush the deck ovens. Every single loaf rests for 36 hours before hitting the stone, because true sourdough takes time, and that slowness is the whole point.

We don’t speed up fermentation, add artificial preservatives, or rush the deck ovens. Every single loaf rests for 36 hours before hitting the stone, because true sourdough takes time, and that slowness is the whole point.

We don’t speed up fermentation, add artificial preservatives, or rush the deck ovens. Every single loaf rests for 36 hours before hitting the stone, because true sourdough takes time, and that slowness is the whole point.

We don’t speed up fermentation, add artificial preservatives, or rush the deck ovens. Every single loaf rests for 36 hours before hitting the stone, because true sourdough takes time, and that slowness is the whole point.

This week's specials

Three limited-run bakes. Available Monday through Friday, until the trays are clear.

Almond Croissant

Double-baked butter croissant packed with frangipane and topped with toasted almonds and powdered sugar.

Country Sourdough

36-hour cold ferment with a deep caramelized crust, flour dusting, and open, tender crumb.

Fresh Berry Tart

Flaky pastry shell filled with vanilla bean custard and topped with fresh dark berries.

Made slowly by hand

Proof bakery started with a simple rule: morning pastry should be an event, not a compromise. We build our menu around wild starter, real butter, and uncompromised technique. Every batch is shaped by hand and baked fresh before sunrise.