Naturally leavened bread, baked in Rochester, Minnesota.
A small bakery with Québec roots. Flour, water, salt, and time.
Rochester, MNEst. 2026
Four loaves, baked every Saturday.
Everything is fermented slowly with a wild starter, shaped by hand, and baked the same morning you pick it up.
Pain de campagne
The everyday loaf. Mild, open crumb, deep crust.
Miche
A big country round of whole wheat and rye. Meant to last the week.
Seigle
Dark rye with a little caraway. Best with salted butter.
Pain au sirop d'érable
Softer, a little sweet. Made with Québec maple syrup.
Saturday mornings, until we sell out.
Reserve ahead and we will hold your loaf until noon.
Downtown Rochester
Rochester, MN 55902
Saturdays, 8 am until we sell out