Our employees are tested for COVID-19 every week. If someone tests positive, we follow CDC guidelines for quarantining that individual, and conduct contact tracing to determine whether any other employee might have been exposed and need to quarantine. Within the bakery we limit exposure by wearing masks and face shields, and social distancing where possible. We regularly sanitize our hands and contact surfaces. For the public, we limit the number of customers in our shop at any time to six. We ask customers to sanitize their hands when entering, and we have installed glass shields between staff and customers. We really look forward to taking them down!
No. Wheat is in almost everything we make, and almost every corner of the bakery.
All our products contain wheat. We also work with milk, eggs, and tree nuts. (While we do not process peanuts, the nuts we do use may have been prepared by our vendors on equipment that also is used to prepare peanuts.)
Neither wheat nor rye has been genetically modified for commercial distribution, so our major ingredients are not GMO. We use organic, non-GMO cornmeal. Please call if you have specific concerns.
No. We deliver to our wholesale customers every night, but we don’t offer any shipping or delivery of retail orders.
You can freeze whole or cut loaves sealed in plastic. We recommend thawing the bread in its plastic wrapping, then crisping it in a hot oven for a few minutes before serving. Once the bread has cooled from the oven, it should be almost as good as new.
Most of our breads can be sliced at 7/16” (standard slice) or ¾” (thick slice).
Good bread dough develops slowly over time. If you call us at 8am to order bread for the next day, we may have mixed that dough five hours earlier. We can accept orders for baguettes (or rolls made from baguette dough, like petits pains) until noon the day before delivery.