Bread in the morning.
Everything is made here, most of it before you are awake, and it is gone when it is gone.
Laminated over two days, filled with frangipane, baked twice.
$4.00 · Usually gone by ten.
Explore the counter → Plan catering
A sweeter routine awaits Good things, daily.
The day, in the order it happens.
Fresh bakes,
brighter days.
Doors open
Coffee is pouring and the counter is full. Nine to five, Tuesday to Sunday. Closed Monday, when the ovens are cleaned.
Croissants warm
Out of the oven at half past five, and still warm at opening. Buttery, laminated over two days, baked twice.
Lunch begins
Sandwiches and soup, made that morning. Three fillings, one of them vegetarian, on our own sourdough.
Sourdough days
Eighteen loaves, then twelve, then none. Naturally leavened, three days from starter to crust. Worth getting up for.
Catering
Pastry boxes, sandwich platters and full mornings, for eight to eighty people. Past eighty, one oven runs out.
One oven. Seven hours. Everything has its turn.
The deck oven came through the back door in pieces, second hand, from a bakery two towns over that was closing. It is still the only oven we have, and everything on the menu goes through it in a fixed order. Move one thing and the cookies come out late.
4:30am
Sourdough
Friday and Saturday only.
Drawn from the real order. This is why bread is a Friday and a Saturday, why the almond croissants have usually gone by ten, and why a catering order for more than forty needs four days rather than two.
Hi, I’m Marisa.
Six years on Mill Street, one oven replaced, and roughly the same twelve things on the board. Baking was never a hobby here. I grew up with flour on the counter and someone telling me the dough was ready when it felt ready, which is not a measurement but turned out to be true.
We make the same things the same way each morning, and we sell them the same day. That is most of what we know, and it has been enough so far.
“The dough is ready when it feels ready.”
Same flour, same water.
Twenty minutes apart.
Smooth, and alive
Domed, silky, holding its own shape.
What three days does to a loaf
Starter on Wednesday, mixed Thursday, baked Friday.
Build your box.
Pastry boxes, sandwich platters and full mornings. Choose the package, tell us how many, and the estimate builds as you go from our published rates.
Made for
good days.
Baked that morning Packed and delivered Eight to eighty people
Things worth writing down.
Tuesday to Sunday
9am to 5pm
Friday and Saturday
Eighteen loaves
Eight to eighty
Two days’ notice
Fern & Flour is a demonstration website built by Curveball. The business is not real, the address and telephone number cannot be visited or dialled, no payment is ever taken or held, and nothing here can be ordered, booked or catered.