Ninth Street

Bread from one room, one oven, every morning.

We mill the flour here and bake what the day needs. Open at seven, Tuesday to Sunday, until it is gone.

How it works

Three things worth knowing before you come

Whole grain goes into the mill on the back wall and into the dough the same day. Ask which grain and you will get a straight answer.

One bake each morning, sized to what the day usually takes. Nothing is held over and nothing is reheated.

Sold out by noon is the normal case, not a bad day. We post what is left so you are not making the trip for nothing.

Tuesday to Sunday, from 7am

Find us

One room on Ninth Street. There is usually a queue before seven and rarely anything after noon. Closed Mondays, when the mill gets cleaned.

214 Ninth Street