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Stollen is our signature Christmas loaf. Preparation starts in October with organic raisins soaked in rum, house-made candied citrus peel, and house-made marzipan. Our Stollen is made with sourdough and is sealed with clarified butter and sugar, making a loaf that lasts throughout the winter months and gets better with age.

 

Stollen orders can be made in person or by telephone during bakery business hours. 

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Pain d'Epices is a traditional French spiced bread made with rye flour, honey, cinnamon, star anise, ginger, cloves, and nutmeg. Another long-lasting loaf, Pain d'Epices, is made with sourdough and baking soda and will last weeks in a cool, dark place.​

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2025 Holiday Hours

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Tuesday, December 23: 8:30 - 5:30

Wednesday, December 24: 8:30 - 3

December 25 - 26: Closed

Saturday, December 27: 8:30 - 3:30

Sunday, December 28: 9 - 3:30

Monday, December 29: Closed

Tuesday, December 30: 8:30 - 5:30

Wednesday, December 31: 8:30 - 3

January 1 - 6: Closed

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We may close early without notice if we sell out. Please make orders in advance to avoid disappointment.