A small shop that has been here since 2011.
Two bakers, one oven, and a shop that opens when the bread is ready rather than when the clock says so.
Marta trained in Lyon and spent nine years in other people's kitchens before taking the lease on Harbor Lane. The shop was a laundromat; the tiling behind the counter is original and we have been told repeatedly that we should cover it up.
Everything is mixed the afternoon before and proved overnight. The sourdough starter came from a bakery in Marseille in 2009 and has been fed every day since, which is longer than either of us has owned a car.
We bake what we can sell in a day. When it is gone it is gone, and whatever is left at closing goes to the shelter on Weld Street rather than into a bin. That is not a policy so much as the reason we do not make more than we do.
If you want something that is not on the menu, ask. Half of what we sell started with somebody asking.
