Editorial lifestyle photograph of hands kneading soft bread dough on a floured wooden board
Today's bake · out of the oven at 6:30 · 84 loaves

Bread worth the early alarm.

A neighbourhood bakehouse running one wood-fired oven and a thirty-six hour levain. We bake what we can sell the same morning, then we close. When it's gone, it's gone.

Reserve a loaf See today's bakes
The levain
36h

Slow ferment, wild yeast only. No commercial starter, ever.

The flour
3

Stone-milled grains from one farm, milled the week we bake.

The oven
410°

A brick hearth fired on oak. One bake, every morning.

— On the board today

Today's bakes

Bakes are listed in the order they leave the oven. Pre-order by 9pm the night before to be sure of a loaf.

Editorial lifestyle photograph of a hand pouring water from a gooseneck kettle into a pour-over

Country sourdough

1kg miche · 36-hour levain · stone-milled wheat

$9
Editorial lifestyle photograph of hands rinsing fresh vegetables under a clean stream of water

Seeded rye

linseed, sunflower

$10
Editorial landscape photograph of a rolling vineyard with neat rows curving over hills

Morning bun

orange, cinnamon sugar

$5
Editorial interior photograph of an intimate restaurant dining room with set tables and pendant lights

Almond croissant

double-baked

$6
Editorial travel photograph from above of conical mounds of red, yellow and orange spices in burlap sacks with brass scoops

Cardamom knot

hand-rolled

$5.5
Editorial photograph of a steaming bowl of ramen with a soft egg and toppings

Olive & rosemary fougasse

Torn, not sliced. Best within the hour.

$8
Editorial photograph of an elegant fine-dining plated dish with delicate garnishes

Canelé, box of three

Caramelised crust, custard centre, rum & vanilla.

$9
Editorial photograph of a rustic bowl of fresh pasta with cheese and basil
— Our craft

Four ingredients. Thirty-six hours. One fire.

Flour, water, salt, and a starter we've kept alive since the first week. The dough is mixed by hand at night, shaped before dawn, and baked on the brick floor of a single oak-fired oven. The dark crust isn't a style — it's what the fire does.

  • Stone-milled, single-farm flour — milled weekly, never bleached.
  • Wild levain only — no commercial yeast in the building.
  • One bake a day — we sell out, then we clean down.
Crumb-tested by
THE CRUST Proof & Crumb BAKE GUILD ★ SOURDOUGH NO.9 Local Loaf Co. THE CRUST Proof & Crumb BAKE GUILD ★ SOURDOUGH NO.9 Local Loaf Co.
“
The queue forms before they unlock the door. You learn quickly that the miche is worth standing in the cold for.
Theo Marsh · Proof & Crumb
— Visit

Come early. Come hungry. Come back tomorrow.

We open at seven and bake until we're empty — usually by early afternoon. Pre-order a loaf and we'll hold it behind the counter with your name on it.

Pre-order for pickup
Open
Wed – Fri
7:00 – 14:00
Sat – Sun
8:00 – 15:00
Mon – Tue
resting the starter
Find us
58 Kiln Lane
Asheville, NC 28801

(828) 555-0139
[email protected]
Standing bread order

Same loaf, same day, every week. Skip whenever you're away.

Set it up