What comes out of the oven, and when.

Three breads and two pastries every day we’re open, one bread you only get on its own morning, and Leila’s tarts while the fruit lasts.

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

Every day we’re open.

Times are when a batch comes out. “Gone by” is a usual Saturday; weekdays last a little longer.

BakePriceOut of the ovenUsually gone by

Country loaf

Out at 7am and 10:30am

Usually gone by 1pm

Seeded rye

$10

Out at 7am

Usually gone by noon

Baguette

Out at 7am, 9am, 11am

Usually gone by 1pm

Croissant

$4.50

Out at 7am

Usually gone by 10am

Cardamom knot

Out at 8am

Usually gone by 11am

Everything is made in one kitchen with wheat, milk, eggs and nuts. Ask Sam at the counter what’s in a bake; we write it all down.

One bread you only get on its own morning.

One batch, out at 8am. To have one held: Wednesday to Friday, call before 9am; Saturday and Sunday, add it to a weekend pre-order.

Wednesday

Spelt and honey

$10

Half whole spelt, a spoon of wildflower honey from a farm in Afton. Soft crumb, keeps for days.

Thursday

Potato rosemary

$10

Roasted potato folded through the dough, rosemary on the crust. The one people buy for dinner.

Friday

Olive and lemon

$11

Castelvetrano olives and preserved lemon peel. Good with a bottle of something on a Friday night.

Saturday

Swedish limpa

$11

Rye with orange zest, fennel and a little molasses, the way Anders’ grandmother made it in Duluth. It goes first.

Sunday

Oat porridge loaf

$10

Cooked oats in the dough, rolled oats on the crust. The best toast of the week.

Leila’s counter

Laminated by hand the afternoon before. Tarts change with what’s at the farmers market on Saturday.

Small fruit tarts with berries on a wooden board

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

Get directions Or call (612) 555-0138

Swebsy