Out of the oven
at six.
Gone by noon.

Four flours, a hundred-year-old starter, and an oven that holds heat better than it holds a schedule. What's listed below is what exists today.

Today's bakeHydrationOut of ovenPrice

Country Sourdough1 kg round · 24-hour cold prove 78%6:00a$9

Seeded RyeSunflower, flax, caraway 82%6:30a$10

Butter CroissantSold outLaminated over three days —7:00a$4.50

Morning BunOrange zest, cardamom sugar —7:00a$5

Focaccia, by the slabRosemary and sea salt 85%10:30a$6

Cinnamon KnotSold outSaturdays only —7:30a$5

Standing orders

Never miss the croissants again.

Pick your days, we set it aside under your name, you walk past the line. Pause it any week you're out of town.

2×

Two loaves a week, your choice of the day's bake. Set aside until closing.

M–F

Four pastries every weekday, ready by 7. Most of our office accounts run this.

48h

Celebration cakes, focaccia slabs, sandwich loaves by the dozen. Two days' notice.

4aOvens lit

1902Starter, by family lore

4Flours milled locally

0Preservatives

Come by

Westport, Kansas City, MO 64111. Two spots out front, more on Archibald. We close when the shelves are empty, which on Saturdays has meant 11:40 a.m.

Tuesday – Friday6:00a – 2:00p

Saturday6:00a – sold out

Sunday7:00a – 1:00p

MondayClosed

Photo of the bread wall goes here

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Two minutes to set up. Cancel whenever, no hard feelings.