Two-day sourdough
Wild-yeast loaves fermented cold overnight and baked dark. The crust shatters, the crumb stays moist for days.
The bread listSourdough bakery & coffee bar, Northside
Bread worth setting an alarm for.
Every loaf here takes two days: a slow, cold ferment for a crust that crackles and a crumb with real flavour. Add a croissant, a coffee we roast ourselves and, on Friday and Saturday nights, a bowl of pasta rolled that afternoon.
First loaves out at 8:00
Country sourdough, seeded rye, whole wheat & honey
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Open Tuesday to Sunday7am to 3pm. Closed Mondays for roasting.
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Pre-order by 8pmCollect it from 8am the next morning.
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Pasta night, Fri & Sat6pm to 9:30pm. Walk in, sit down.
Baked today
The oven runs all morning. Here's when.
We bake in waves rather than all at once, so something is always just out of the oven. Plan your visit around what you love most.
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Out now
Doors open, first pastry
Come early for morning buns. They rarely last past ten.
Butter croissants, pain au chocolat, cardamom morning buns
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Out now
The first bread bake
Pre-orders are boxed and named from this bake.
Country sourdough, seeded rye, whole wheat & honey
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Out now
Focaccia and savoury
Still warm in time for an early lunch.
Rosemary focaccia, ham & gruyère croissants, the day's tart
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Out now
The lunch bake
A second round so the afternoon shelf isn't bare.
Demi baguettes, country loaves, sourdough cookies
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Out now
Last call
What's left stays out until 3pm. Unsold bread goes to the neighbourhood pantry that afternoon.
Whatever the morning didn't take
Times are when each bake comes out of the oven. Doors open at 7:00, Tuesday to Sunday.
What we make
Three things, done properly.
A short counter on purpose. We would rather make a few things very well than fill the shelves with things we're only fine at.
Laminated by hand
Croissant dough is folded over three days with cultured butter, so every layer pulls apart cleanly.
The pastry case
Roasted on Mondays
While the ovens rest we roast in small batches, then let the beans settle a week before they reach your cup.
The coffee barPre-order
Your loaf, set aside with your name on it.
Popular loaves can sell out by mid-morning on weekends. A pre-order means yours is waiting, however late you sleep in.
- Order by 8pm the night beforeUse the order form or call us. Bigger orders need 48 hours.
- We bake it in the morning's first batchBoxed and labelled by 8am, Tuesday to Sunday.
- Collect and pay at the counterNo deposit for bread and pastry. Pick up any time before 3pm.
Friday & Saturday, 6 to 9:30pm
When the ovens cool, the pasta table opens.
Two nights a week the bakery becomes a small dining room. Pasta is made from the same flour we bake with, rolled by hand that afternoon and dressed with whatever is good at the market.
- MenuShort, changes every weekend
- Tables of 1 to 4Walk-ins only
- Groups of 6 to 10Book ahead
- Plates$7 to $28
Celebration cakes, by pre-order
A cake that tastes as good as it looks.
Birthdays, anniversaries, small weddings. Every cake is baked to order with real butter, seasonal fruit and a soft, rustic buttercream finish. No box mixes and no fondant.
| Size | Serves | From |
|---|---|---|
| 6-inch round | 8 to 10 | $58 |
| 8-inch round | 14 to 18 | $84 |
| Two-tier | 30 to 40 | $210 |
Order at least five days ahead, or three weeks for two-tier cakes. Fresh flowers add $25.
Visit
Look for the orange door.
Bakery & coffee bar
| Tuesday to Sunday | 7am – 3pm |
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| Pre-order pickup | From 8am |
| Kitchen closes | 2:30pm |
| Monday | Closed, roasting day |
Pasta night
| Friday | 6pm – 9:30pm |
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| Saturday | 6pm – 9:30pm |
| Last orders | 9pm |
Find us
- 123 Example Ave, Northside
- (555) 010-7316
- hello@emberandrye.example