Naturally leavened bread, laminated pastry, and a wood-fired oven that never really goes cold. Everything on today's board was dough yesterday.
Every loaf starts as flour, water, and a starter we've fed since we opened. No commercial yeast, no dough conditioners — just time doing most of the work while we sleep.
"You can't rush a good crust. You can only be awake for it."
We're a neighborhood bakery that never got over the smell of bread at 5am. Everything we make starts with flour, water, salt and time — no shortcuts, no additives, no dough that hasn't earned its crust.
Our founder spent a year failing to recreate the sourdough from a bakery back home. The starter kept dying, the crust kept going soft — until it didn't. That one good loaf became a market stall, then a countertop oven, then Le Four.
We still bake the same recipe that finally worked. We've just gotten better at it, one batch at a time.
No factory, no franchise — just a kitchen that opens before the sun does.
Flour, water, salt, time. If it needs a shelf life longer than the bread, it doesn't go in.
Every dough proofs on its own schedule, not ours. Some things just take the hours they take.
We bake for the people who walk here, not a supply chain. If it's not fresh today, it doesn't go out.
| Tuesday – Friday | 7:00 – 18:00 |
| Saturday | 7:00 – 15:00 |
| Sunday | 8:00 – 13:00 |
| Monday | Closed — proofing day |