Neighborhood bakery · Est. 1982
Golden Crumb
Sourdough, pastries, and slow mornings — baked fresh every day on Mill Lane.
See today's menu“Good bread takes all night. It's worth it.”Dough mixed by hand, every morning since 1982
Overnight dough
Every loaf starts the night before and cold-ferments slowly, for a deeper crumb and a longer life on your counter.
Small batches
We bake in rounds through the morning, so the case is full when you walk in — not just at 6 a.m.
Whole flours
Stone-milled where we can get it, with butter, cream, and eggs from farms we can name.
Come say hello
We're at 14 Mill Lane in Maplewood, open Wednesday through Sunday from 7 a.m. until the case is empty — usually around 2 p.m.
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