Bread all morning, until it’s gone.

A sourdough bakery and pastry counter on Central Avenue in Northeast Minneapolis.

Open Wednesday to Sunday, 7am until it’s gone

Pre-order for the weekendHow to find us
The counter at opening: croissants and scones in front, loaves on the shelves behind

Five mornings, five different loaves.

Country loaf, seeded rye, baguettes, croissants and cardamom knots every day, plus one bread you only get on its own morning.

Wednesday

Spelt and honey

$10

Thursday

Potato rosemary

$10

Friday

Olive and lemon

$11

Saturday

Swedish limpa

$11 · rye, orange, fennel

Sunday

Oat porridge loaf

$10

Closed Monday and Tuesday. Every bake, and when it usually runs out

On the counter by seven.

Everything is baked in small batches through the morning, so there is fresh bread at noon too. Prices are per piece.

Croissants cooling on parchment

Croissant

$4.50

Out at 7:00, usually gone by 10

A tray of cardamom knots with pearl sugar

Cardamom knot

$5

8:00, gone by 11

A round country loaf on a wooden board

Country loaf

$9

7:00 and 10:30

A halved loaf of seeded rye showing a dense dark crumb

Seeded rye

$10

7:00, gone by noon

Baguettes and rolls in a paper bag

Baguette

$4

7, 9 and 11

Order by Thursday noon. Pick up Saturday or Sunday.

Weekend bread waits in a bag with your name on it, 7am to 1pm. Cakes need 72 hours: chocolate rye, raspberry sponge, or a whole berry tart. You pay when you pick up.

6-inch cake, serves 8$488-inch cake, serves 14$68
Start a pre-order
A raspberry sponge cake with cream

Thirty-six hours from flour to shelf.

Mixed at 7pm, cold for a night and a day, on the shelf by 7am two days later. It is slow on purpose.

Hands folding a soft dough on a floured bench

7pm, day one: mix

Flour from a Minnesota mill, water and our levain, folded by hand, then into the cold room for the night and the next day.

Scoring a loaf with a razor before baking

4am, day three: shape and score

Each loaf is shaped by hand and cut with a razor so it opens in the oven. The long cold is where the flavor comes from.

Rows of loaves just out of the oven

5am to noon: bake

On stone in small batches, the first out by 7am and the last just before noon, so there is fresh bread at lunch too.

Bread by Anders.
Pastry by Leila.

Anders opened the bakery in 2019 with one deck oven and a country loaf. Leila joined in 2021 and brought croissants, tarts and the cakes people now plan birthdays around.

More about us
Anders at the deck oven with a row of loaves

Anders Ostrem

Bread · since 2019

Leila dividing dough at the steel bench

Leila Amari

Pastry · since 2021

A tall rack of loaves ready for delivery

Our bread, on four café tables nearby.

We deliver Wednesday and Friday by 6:30am, ten loaves or more, in Northeast and the North Loop.

  • Wren Coffee
  • Lowry Hill Café
  • Two Rivers Deli
  • Marigold Diner
Ask about wholesale

“I set an alarm for Saturday so I get the limpa before it’s gone. Twice I’ve been too late, and twice Sam had one under the counter for me.”

Mara Lindqvist, three blocks away

Come by before one.

Where2210 Central Avenue NE, Minneapolis, MN 55418WhenWednesday to Sunday, 7am until it’s gone, usually 1pmParkingOn Central Avenue, and a bike rack out front
The counter during the morning rush
Swebsy