Hours
Tuesday: 8 am - 7 pm
(Farmer's Market 4-7 pm in the Garden)
Wednesday: 8 am - 5 pm
Thursday: 8 am - 8 pm
(Dinner Service 4-8 pm)
Friday: 8 am - 8 pm
(Dinner Service 4-8 pm)
Saturday: 8 am - 5 pm
**WE WILL BE CLOSED TUESDAY JULY 5TH!**
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.
TUESDAY
-EA Sourdough
-Sunflower Levain
-French Batard
-Sesame Batard
-Baguette
-Country White
-Sourdough English Muffin
-Caraway Rye
-Focaccia
WEDNESDAY
-EA Sourdough
-3-Seed Sourdough
-French Batard
-Sesame Batard
-Baguette
-"Farmer Ground" Whole Wheat Sourdough
-Caraway Rye
-Sourdough English Muffin
-Brioche
-Focaccia
THURSDAY
-EA Sourdough
-Grain Up
-Country White
-Caraway Rye
-French Batard
-Sesame Batard
-Baguette
-Sourdough English Muffin
-Focaccia
FRIDAY
-EA Sourdough
-Sunflower Levain
-French Batard
-Sesame Batard
-"Farmer Ground" Whole Wheat Sourdough
-Baguette
-Caraway Rye
-Sourdough English Muffin
-Focaccia
SATURDAY
-EA Sourdough
-3 Seed Sourdough
-Caraway Rye
-Cinnamon Raisin
-Honey Wheat
-French Batard
-Sesame Batard
-Sourdough English Muffin
-Baguette
-"Farmer Ground" Everything Sourdough
-Paris Bread
-Focaccia
Tues* / Thur / Fri / Sat
4pm - 9pm
4pm - 7pm*
The Summer Hut is our outdoor open-air bar area when the weather is nice!
The Speakeasy is our "rainy day" spot when the weather is poor.
Both are casual environment to enjoy a great cocktail, beer, or glass of wine with friends & family.
The Summer Hut & General Riley Speakeasy are located behind Elm Street Bakery
& inside the General Riley House respectively.
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;
-Server
-Dishwasher
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.