WRENFIELD BAKEHOUSE

Baked at Dawn

SOURDOUGH, RYE AND MORNING PASTRIES, BAKED ON SITE IN WRENFIELD, NY

Our Story

Small Batches, Long Fermentation

Our loaves rest for 36 hours before they meet the oven. The first trays come out at 7 AM, and what we bake today is sold today. Come early for croissants: they rarely last past noon.

What We Bake Each Morning

Country sourdough, seeded rye, butter croissants and a fruit tart that changes with the season. Everything is shaped by hand and baked in our stone oven on Mill Street.

VISIT US · 41 MILL STREET, WRENFIELD, NY

Hours & Location

Loaves come out of the oven from 7 AM, Tuesday to Sunday. The card shows whether we are open right now, in New York time.