A new market with an old soul.

Honestly, we didn’t think anyone would come. Our first Saturday we made forty croissants, sat behind the counter, and waited. We sold out by nine.

That was 2019. Since then a few things have changed — we got a bigger oven, named our levain (Hubert, it’s a long story) and stopped putting the sign out crooked. But mostly: the same two of us, the same flour, the same long arguments about hydration at 10 p.m. on a Wednesday.

We bake the bread we wanted to find when we moved here and couldn’t. If you haven’t been in — come say hi. There’s almost always a stool open at the window.