The story of Juniper Street Bakery
Juniper Street Bakery opened in 2014 with one deck oven, a sourdough starter called Maud and a lot of very early mornings.
Today a small team of five bakes everything you see on the counter, starting at 3am. We still know most of our customers by name, and most of their orders too.
What we care about
Slow bread
Our sourdough takes three days from starter to shelf. It keeps longer and tastes better for it.
Local flour
We buy flour from a mill two hours away and butter from a dairy just outside town.
Nothing wasted
What is left at closing goes to the community fridge on Elm Street every evening.
Come and say hello
Open Tuesday to Sunday from 7am.