Flour & Ember

Warm bread, slow mornings, pastries worth lining up for.

Naturally leavened loaves from the hearth, laminated pastry throughout the morning, and layer cakes when you’ve marked something worth celebrating.

Today’s menu Orders for a crowd
Fresh morning pastries—buns, croissants, and laminated pastry.
Hours
Wed–Sun · 7:30am–3pm
Standing favorites
Cardamom buns, country loaves, honey cake
Pre-order
Cakes and pastry boxes by Friday noon

The case turns over all morning.

Loaves exit the oven before the neon sign fades. Danish and croissants follow. If you want a specific loaf, ordering ahead keeps you from staring at crumbs.

We’re mostly counter service with a handful of stools. Weekends gather a polite line—we’ll keep slices of cake aside if you phone first. Bring a tote for sourdough; it’s taller than most bags.

Burnished country sourdough loaf with a dark crackly crust.

Bread

Burnished country loaf

Crackly crust, custardy crumb, organic wheat, long cold proof.

Cardamom morning bun with spiraled layers.

Pastry

Cardamom morning bun

Laminated spirals, brown sugar, orange zest, and warm spice.

Honey chamomile layer cake with soft frosting.

Cake

Honey chamomile cake

Oat milk soak, whipped mascarpone, Wildflower Honey from Hope.

Bakery counter with proofing baskets and hands shaping dough.

Proof slow, slice fast.

We bake in small waves so the case changes naturally through the morning. Early birds get hearth loaves; mid-morning favors laminated pastry.

Hours, directions, pickup

Pastry boxes, breakfast spreads, and layer cakes.

Corporate mornings, birthdays, gatherings where people actually eat—we’ll assemble what you need and hand it off ready to serve.

Ask about catering