We make breads, pastries, cookies, pasta, granola, and pretzels, and we want to share them with you.



Our bread is not magic, but it is good bread, made by hand and long-fermented.

We aim to make the best bread in the world. We know... that’s a high bar. But why not? We study every day to understand our bread. We do our very best to make our bread, your bread, fabulous.

We bake MANY different kinds of bread (our current count is around 200 varieties total), and every week we bake a widely varied selection. 



Country bread from YOUR country. A high-extraction wheat sourdough. Simple. Our bread, Your bread.


Light rye sourdough studded with sunflower seeds and rolled in poppy, sesame, and sunflower seeds. Hearty, nutty, nourishing: seriously delicious.


Deep, dark, dense, and delicious. German-style whole rye sourdough, made with all local organic rye flour. Slice it thin and spread it with butter to understand true bliss.


Classic French-style sourdough. Not sour-sour, like so many "sourdough" breads, ours is complex and enlightening. The king of breads.


A mild local, wheat sourdough with toasted wheat germ and oat bran incorporated into the crumb. A splash of olive oil gives it toothsome texture.


Local whole rye and wheat with caraway and sesame seeds. Delicious.


CIABATTA Crisp crust and an open, moist crumb. Easy to love. 100% organic white bread flour, yeasted.



We make each batch of pasta by hand.

We make fettuccine and conchiglie (shells) in a variety of flavors, such as black pepper, berbere, thyme, tomato, and sourdough. Flavors vary by season and by the creative spirit of our pasta maker. 


We make our pasta with Farmer Ground flours plus a little semolina, and water. We shape our rolled pasta using a very cool, old Italian pasta machine. We make our extruded pasta using hand-cut bronze dies. If you try it, you will like it.

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Pastry: It's not bad, and it's not decadent. It's GOOD to eat something that is totally delightful. We make a variety of pastry each week. We love to experiment with fillings and flavors depending on what's in season. You'll often find many different types of croissants at our markets. Have you ever tried one of our seedy sticks? How about the almond bear claw? Our orange & pistachio shnecken? Our pastry base is made using organic flour, butter, and organic sugar. Long fermented, made by hand.


What's not to love about granola? We have done a lot of experimenting, and we think we've come up with the best granola out there. Our three types are: Buckin' Mule, Cacklin' Hen, and Goose Chase. Each one has its own personality. We use organic ingredients whenever possible. We sell our granola by the bag, and in bulk at our local co-op. Elevate your breakfast—the perfect balance of sweet and savory. This stuff does not disappoint.


We have three tried and true cookies that we've been baking for years: oatmeal raisin, mocha chocolate chunk, and ginger molasses. We use organic ingredients whenever possible. Often, and especially during the holiday season, we geek out on cookies. Sometimes we even offer cookie dough that you can buy from us by the log to bake up at home or store in your freezer!


Wide Awake pretzels are the real deal. These are super traditional, German-style, rye sourdough pretzels. Made with lye. Made by hand. Thick and soft in the middle, thin and crunchy on the outside. -We are currently not making pretzels at this time-


If you're lucky, you can find our scones at the Ithaca Farmers Market, and our distributions. Our scones are made with 100% Farmer Ground white pastry flour. We use local, in season, and organic ingredients whenever possible. Popular flavors include: Fig Feta & Thyme, Lemon Currant, Cherry Chocolate