A small Washington bakery that makes whole grain breads, pastries and Wednesday pizza in a wood-fired oven. Its flour is milled on site from regionally sourced grains, which gives the breads and croissants a nutty, buttery flavor.
Highlights
- Sunday focaccia
- Whole grain chocolate croissant
- In-house milled flour
Good to know
- Bread comes out hourly and popular items sell out
- Seating is limited and fills up on weekends
- Closed on Mondays
