I’m making Traditional, Chocolate, Almond, and Kouignettes. Ready at noon on Saturday and Sunday.

Freshly baked GOOD BREAD. This week’s loaves are 50% small-farm wheat with Spanish anise seed and dark chocolate. Sous Chef … Read More

MONSTER’s getting into the chocolate monster food again. 100 monsters are lurking in downtown Manchester today. Capture one and bring … Read More

We’re taking a break from bread for the next couple of weeks. No fear–bread will return at the end of … Read More

They should be ready around 2pm.