Bakery & coffee bar · by the pond
Bread worth getting up early for.
Naturally leavened loaves, buttery pastry and a proper espresso bar, all from one small kitchen at the edge of Heron Hollow pond. Come early: the morning buns go first.
- Open Tue–Sun from 7 AM
- Porch tables by the water
Bread
- Country sourdoughDaily
Slow, cold-fermented dough with a deep, crackly crust.
- Seeded ryeTue–Sat
Sunflower, flax and a little molasses. Great toasted.
- Olive-oil focacciaDaily
Rosemary and flaky salt, sold by the slab.
- Honey oat sandwich loafWeekends
Soft and sliceable, made for toast and lunchboxes.
Pastry
- Butter croissantDaily
Shatter-crisp outside, honeycomb inside.
- Morning bunTill sold out
Orange zest and cinnamon sugar, baked in a tin.
- Cardamom knotWeekends
Twisted, sticky and very fragrant.
- Seasonal galetteSeasonal
Whatever fruit is best that week, in a flaky crust.
Coffee
- Espresso & cortadoAll day
A chocolatey house blend, pulled to order.
- Cappuccino or latteAll day
Whole, oat or almond milk, steamed just right.
- Pour-overRotating
A single-origin bean that changes every few weeks.
- Honey lavender latteSeasonal
Local honey, a little lavender, not too sweet.
Our day
The baker’s day starts before the herons do.
By the time the herons are out fishing the pond, the first loaves are cooling on the rack.
- 4:30 am
Ovens on
The first bake goes in while the pond is still dark.
- 6:40 am
First loaves out
Sourdough and rye cool on the rack by the front window.
- 7:00 am
Doors open
The coffee bar is on and the pastry case is full.
- 11:00 am
Lunch on focaccia
A few simple sandwiches until they run out.
- 2:00 pm
Last call
Tomorrow’s dough goes in to rest overnight.
The coffee bar
Pulled slow, poured properly.
A two-group espresso machine, a rotating single-origin for pour-over, and milk steamed to order. Grab a cortado for the road, or a pot for the porch.
- Espresso
- Cortado
- Cappuccino
- Pour-over
- Cold brew
- Honey lavender latte
Whole, oat or almond milk · decaf on request
Order aheadCome early. The morning buns go first.
Order ahead
Reserve a loaf, skip the line.
Tell us what you’d like and when you’ll swing by. It’ll be bagged at the counter with your name on it.
- Pick your bakeA loaf, a dozen, or a box for the office.
- Pick a dayAny day we’re open, Tuesday to Sunday.
- Grab it at the counterNo waiting behind the morning rush.
Good to know
Yes. Order ahead and we’ll hold it at the counter until close, labeled with your name.
We do: a mix of pastries, a couple of loaves and a coffee carafe. A day’s notice helps.
A long table inside and a few porch tables looking out over the pond. Stay as long as you like.
Our kitchen uses wheat flour all day, so we can’t promise anything is allergen-safe. Ask at the counter and we’ll walk you through the options.
Visit
Come say hello.
Open Tuesday to Sunday from 7 AM
Your address, map and directions go here. This bakery is fictional.
- Tuesday – Friday7 AM – 2 PM
- Saturday – Sunday7 AM – 1 PM
- MondayClosed