The day begins with the arrival
of the bread bakers...
Follow the link below to read our story!
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 (7/16)
-EA Sourdough
-3 Seed Sourdough
-French Batard
-Sesame Batard
-Sourdough Sandwich Loaf
-Country White
-Baguette
-Focaccia
(Rosemary + Sea Salt/ Roasted Garlic, Asiago & Confit Tomato/Pepper & Onion )
-Bialy
(Sesame, Everything, Rosemary + Sea Salt)
THURSDAY (7/17)
-EA Sourdough
-Grain Up
-French Batard
-Sesame Batard
-Honey Wheat
-Baguette
-Focaccia
(Rosemary + Sea Salt/ Roasted Garlic, Asiago & Confit Tomato/Pepper & Onion)
-Bialy
(Sesame, Everything, Rosemary + Sea Salt
FRIDAY (7/18)
-EA Sourdough
-Sunflower Levain
-French Batard
-Sesame Batard
-Sesame Semolina
-Sourdough Sandwich Loaf
-Country white
-Baguette
-Focaccia
(Rosemary + Sea Salt/Roasted Garlic, Asiago & Confit Tomato/ Pepper + Onion)
-Sourdough English Muffins
-Bialy
(Sesame, Everything, Rosemary + Sea Salt)
SATURDAY (7/19)
-EA Sourdough
-3 Seed Sourdough
-French Batard
-Sesame Batard
-Caraway Rye
-Baguette
-Honey Wheat
-Pain Rustique
-Sourdough English Muffins
-Ciabatta
-Focaccia
(Rosemary + Sea Salt/ Roasted Garlic, Asiago & Confit Tomato/ Pepper & Onion)
-Bialy
(Sesame, Everything, Rosemary + Sea Salt)
SUNDAY (7/20)
-EA Sourdough
-Sesame Semolina
-Baguette
-Italian Loaf
-Sourdough English Muffin
-Bialy
(Sesame, Everything, Rosemary + Sea Salt)
We are currently looking to fulfill multiple part-time roles on our team;
-Daytime Dishwasher (part time)
-Pastry/Bread Chef
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.
Located at:
72 Elm Street, East Aurora, NY 14052