Services
What we offer.
Country sourdough
$8
Our everyday loaf. Overnight ferment, blistered crust, open crumb. Baked daily. This is the one to start with.
Dark rye
$9
Dense, sour, and built to last a week. Made Thursday through Sunday only, and it sells out first almost every time.
Morning pastries
$4 — $6
Croissants, pain au chocolat, and whatever the kitchen felt like on the day. Out of the oven by seven. Best before nine.
Whole-hog wholesale
By arrangement
We supply eleven restaurants and two markets around Portland. If you want a standing order, call us — we will be honest about whether we have the oven space.
Questions we get asked
- What time do you open, and when do you sell out?
- The doors open at seven, Tuesday through Sunday. We bake what we think we will sell, so most days the shelves are thin by early afternoon and the rye is usually gone before eleven on a Saturday. If you want a specific loaf, come in the morning.
- Can I order a loaf ahead of time?
- Yes. Call us the day before and we will set it aside under your name until noon. We do not take deposits and we do not take orders more than a week out, because we do not know yet what the flour is going to do.
- Do you have anything gluten free?
- No, and we would rather say so plainly than sell you something disappointing. We mill and mix wheat and rye in one small room, so we cannot honestly call anything here safe for coeliac disease.
- Is there parking on Wharf Street?
- There is metered street parking directly outside and a public lot one block up on Commercial Street. Mornings are easy. If you are coming on a Saturday in summer, the lot is the safer bet.
- Do you sell to restaurants or cafes?
- We do, on a standing weekly order. Email us with what you need and roughly how much, and we will tell you honestly whether two ovens can take it on without letting the counter down.