Hours
Wednesday: 7:30 am - 4 pm
Thursday: 7:30 am - 4 pm
Friday: 7:30 am - 4 pm
Saturday: 8 am - 4 pm
Sunday: 8 am-12 pm
Our breads are made the traditional way, using the simplest and most wholesome of ingredients. Hand-shaped and baked in our wood-fired brick oven, each loaf is truly a work-of-art baked every morning.
WEDNESDAY
-EA Sourdough
-3 Seed Sourdough
-French Batard
-Sesame Batard
-Baguette
-Country White
-Focaccia
-Bialy
(Sesame, Everything, Rosemary + Sea Salt)
THURSDAY
-EA Sourdough
-Grain Up
-French Batard
-Sesame Batard
-Baguette
-Honey Wheat
Focaccia
-Bialy
(Sesame, Everything, Rosemary + Sea Salt)
FRIDAY
-EA Sourdough
-Sunflower Levain
-French Batard
-Sesame Batard
-Baguette
-Country White
-Caraway Rye
-Sesame Semolina
-Sourdough English
Muffins
-Focaccia
-Bialy
(Sesame, Everything, Rosemary + Sea Salt)
SATURDAY
-EA Sourdough
-3 Seed Sourdough
-French Batard
-Sesame Batard
-Baguette
-Caraway Rye
-Pain Rustique
-Honey Wheat
-Sourdough English Muffins
-Ciabatta
-Focaccia
-Bialy
(Sesame, Everything, Rosemary + Sea Salt)
SUNDAY
-EA Sourdough
-Sesame Semolina
-Brioche
-Sourdough English Muffin
-Bialy
(Sesame, Everything, Rosemary + Sea Salt)
Speakeasy: Thur / Fri / Sat 5pm-10pm
~ SUMMER IN THE RILEY HOUSE GARDENS ~
FRIDAY: DRINK HUT OPEN, BAR SNACKS, OYSTERS, LIVE MUSIC ON THE PATIO
5pm-9pm
SATURDAY: DRINK HUT OPEN 11am-9pm (weather permitting), BAR SNACKS
5pm-9pm
~NO RESERVATION NEEDED~
The General Riley Speakeasy is a casual environment to enjoy a
great small plates, cocktail, beer, or glass of wine with friends & family
amid period décor. It is located behind Elm Street Bakery
& inside the General Riley House. Look for the gas light to be flickering,
welcoming you in. We hope to see you soon!
We are currently looking to fulfill multiple part-time roles on our team;
-Front Counter Associate
-Daytime Dishwasher (part time)
Follow the link below to review our open positions and submit a resume & cover letter to
our management team so they can reach out and you can get started!
...they begin by sweeping the ash from last night’s fire, mopping the oven and taking their dough that has been happily fermenting in bannetons (French proofing baskets) out of the proofer to be baked in our steam-injected ovens or signature Alan Scott wood-fired masonry oven. The pastry chefs are the next to arrive and after grabbing a coffee they prepare to bake off our morning breakfast offering: blueberry and coffee cake muffins, banana breads, lemon loaves, and cranberry and bacon scones are just a few of the things making their morning appearance. However, the pièce de résistance is our daily French pastries or viennoiseries like croissants and pain au chocolat.
As dawn breaks, freshly-roasted coffee that we roast in our German Probat roaster and sizzling bacon for our breakfast sandwiches combine with the smell of freshly-baked sourdough bread, bialy’s, wood-fired English muffins, and pastries. These scents create a magical way to start the day.
Guests enjoy our breakfast offerings such as avocado toast on sourdough, smoked salmon bialys, and local yogurt parfaits while our barista compliments the experience with your favorite espresso drink.