Mt Airy, NC
We bake the bread
you remember
and the pastries you haven't
tasted yet.
Small-batch sourdough, laminated croissants, and seasonal fruit tarts — made from scratch each morning at our Mt Airy kitchen.
Every loaf has a
longer story
Long Fermentation
Our sourdoughs rest for 24–48 hours. The slow rise develops complex flavor and a tender, open crumb that quick mixes can't replicate.
Hand-Laminated
Every croissant and pain au chocolat is folded by hand, layer by layer. We use French butter and never rush the process.
Seasonal Fillings
Our fruit tarts follow the calendar — strawberry-rhubarb in spring, fig-pear in autumn. If it's not at peak, it's not on the shelf.
Baked Before You Arrive
We bake in the pre-dawn hours so the shop smells like bread when you walk in at 7 AM. Nothing comes from a freezer.
A place to
slow down
Our space is simple — warm wood, natural light, and the sound of an espresso machine. Stay for the coffee, linger for the conversation, or grab a box to go. Either way, you're welcome here.
Find us on
Andy Griffith Pkwy
Mt Airy, NC 27030-4022
Saturday: 7:00 AM – 4:00 PM
Sunday: Closed
