A neighborhood bakery where the dough rises overnight and the butter comes from a farm two hours up the river. Open six mornings a week until we sell out, which usually happens.
Slow-fermented doughs, real butter, no shortcuts. Here is what we are best known for — but the case changes with the seasons.
Cultured butter laminated into 81 layers of dough, then baked dark for that nutty, caramel edge.
Mostly bread flour, a whisper of whole wheat, leavened only with our starter Juno. Tart, chewy, keeps for a week.
Olive oil sponge with rose-water cream and roasted pistachios. Half cakes available with two days' notice.
“The kind of bakery you'd cross a borough for. Quietly the best croissant I've had in years, and a sourdough I dream about.” — Hudson Valley Magazine, 2025
A tucked-away storefront on a quiet block, with a counter, three tables, and the smell of butter in the air.
Bread, pastries, and seasonal cakes. Inquire on a Tuesday — that's when we talk numbers.
Get in touchHalf and full cakes with two days' notice. Whole cakes for special occasions with a week's notice. Come in on a Tuesday afternoon.
Order a cake