My grandmother milled her own flour. We still use her ratios, just a bigger oven.
Dana Fielding, Owner
Small batch, on purpose
We could bake more. We choose not to. Everything here is mixed, shaped, and proofed in-house on a schedule built around flavor, not volume, which is also why we sometimes sell out by ten.
Dana opened the Elm Street storefront in 2016 after ten years baking in restaurant kitchens around the state. The recipes are older than that. Most of them came from a notebook that still smells like flour.