Ember & Oat · bakery café
Loaves out of the oven by seven.
Two ovens, one grinder and a corner counter that fills before the street wakes up.
Reserve a loaf
$7Country sourdough
Baked at 06:40 every morning
$4.5Cardamom knot
Hand-rolled, out at noon
$3.8Filter of the week
One origin, brewed by the cup

From the oven
Four trays, no shortcuts
Dough is mixed at night and shaped at four, so the first bake lands while the street is still dark.
Country sourdough
Stone-milled flour, twelve-hour proof, blistered crust.
Seeded rye
Toasted caraway and sunflower; keeps for days.
Cardamom knots
Rolled by hand at noon, gone by two.
Market tart
Whatever the Thursday market actually had.
At the counter
Three things we are fussy about

01MillingFlour milled within three weeks of the bake. 
02BrewingOne grinder, dialled twice a day, filter on rotation. 
03WasteYesterday's loaves become today's croutons. No plastic bags.
Retail
Take the bakery home

Loaves and pastry
Boxed to travel, reserved by 9am.

Beans and jam
House espresso blend and small-batch preserves.

Visit
Alder Street, corner door
Tuesday to Sunday, 07:00-15:00. Bread sells out by noon, coffee never does.
Find us
14 Alder Street, corner entrance, two steps.
Order ahead
Reserve loaves and boxes up to a day before.