One room, start to finish
From the first tray to the last glass
The bakery
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6 am
Before the doors open
Butter, flour and a very hot oven
The croissants were shaped last night and proved while the street slept. By the time the lights go on out front, the first trays are cooling on the rack.
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Noon
Lunch at the counter
Sandwiches on bread that was dough at dawn
Focaccia split and filled, a soup when it turns cold, and whatever is left of the morning pastry. When a tray is empty, it stays empty.
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3 pm
The changeover
Two quiet hours while the room resets
The bread shelves are cleared, the pastry case fills with cheese, and the long table gets its cloth and its candles.
The wine bar
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4 pm
Aperitivo
Something bitter, something bubbly, and a bowl of olives
The first hour is for spritzes and a short run of wines by the glass, poured at the same counter that held the croissants this morning.
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Late
Small plates, long pours
Plates to share, and a bottle if you are staying
Burrata, a pasta rolled that afternoon, salumi sliced to order. The bread on the table is the morning’s, toasted and brushed with oil.
Come in for a croissant, come back for a glass. Same door either way.
How it works
One counter, one oven, two shifts
The bakers start before dawn and hand the room over in the afternoon. The evening crew takes the same counter, the same long table and the same oven, which bakes the night’s flatbreads once the loaves are out.
Very little goes to waste in between: the morning’s bread turns into the evening’s crostini, and fruit that didn’t make it into a tart ends up in a spritz.
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7 am
The doors open, the coffee is on and the first loaves are on the shelf. The croissants go quickly, so earlier is better.
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4 pm
The lamps go on, the first bottles are open and the bread comes back as something to share. The counter is kept for walk-ins.
Take some home
Whole loaves, boxes of pastry and any bottle on the list can leave with you. Order loaves a day ahead and we’ll set them aside.
Gift cards are sold at the counter, or call (404) 555-0163.
Whole loavesSourdough, seeded rye and the day’s focaccia
Pastry boxesSix or twelve, mixed as you like
Bottles to goAnything on the wine list
