Our house loaf — blistered crust, custardy open crumb, gentle tang.
24-hour cold retard
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In today's bake
Northampton · St. Louis, MO
Slow-fermented sourdough, baked before sunrise.
Wild yeast, Missouri-milled flour, and a whole lot of patience. Reserve your loaf and pick it up warm from our corner of the neighborhood.
Our six signatures
The loaves we're known for
Every loaf is naturally leavened with our 2018 starter, cold-retarded overnight, and baked in cast iron each morning.
Slow-roasted garlic cloves folded through fresh rosemary dough.
30-hour bulk + cold retard
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In today's bake
Jalapeño Cheddar
$12.00Sharp Wisconsin cheddar and pickled jalapeño in every slice.
24-hour cold retard
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Only 6 left
San Francisco Tang
$10.00A high-acidity starter build for that unmistakable west-coast sour.
48-hour levain
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In today's bake
Seeded Multigrain
$11.00Toasted sunflower, flax, sesame and rolled oats on a whole-grain base.
24-hour cold retard
WheatSesame
In today's bake
Cinnamon Raisin Swirl
$12.00Saigon cinnamon ribboned through plump raisins. Best toasted with butter.
18-hour cold retard
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Sold out today
The bakehouse
Everything else coming out of the oven
Croissants, cinnamon rolls, cookies and whatever the season hands us at the farmers market.
Butter Croissant
$5.00Laminated over three days with European butter.
72-hour lamination
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Sourdough-based roll with cream cheese glaze.
Overnight sourdough
WheatMilkEgg
In today's bake
Discard-enriched dough, sea salt, 66% dark chunks.
Discard-enriched
WheatMilkEggSoy
In today's bake
Day-two croissants soaked in orgeat and filled with frangipane.
72-hour lamination
WheatMilkEggTree nuts
In today's bake
Seasonal stone fruit from the Soulard market, rustic folded crust.
Seasonal bake
WheatMilk
In today's bake
Dimpled, olive-oil rich, finished with flaky salt.
18-hour cold ferment
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In today's bake
Cardamom Morning Bun
$5.00Sugar-crusted laminated bun with orange zest and cardamom.
72-hour lamination
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Sold out today
Oatmeal Cream Pie
$5.00Two chewy oat cookies with vanilla bean marshmallow cream.
Small batch
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In today's bake
Our corner
Baked in Northampton, shared citywide
We started with one Dutch oven and a starter named Ferment Fatale. Today the same kitchen feeds the block — neighbors grab loaves off the porch shelf, and we run one delivery loop across south St. Louis every Saturday.
- Pickup
- Fri–Sun, 8:00–11:30am · reserved time slots
- Local delivery
- Saturdays across south St. Louis, $6 flat
- Neighborhood
- Northampton · St. Louis, MO 63109