Every loaf starts with a nine-year-old starter, good flour, and a 24-hour cold ferment. Baked fresh each Friday, ready for Saturday pickup.
Four loaves in the rotation this week. Tap a loaf to add it to your reservation below. Quantities are small on purpose.
Open crumb, blistered crust, gentle tang. The one that started it all.
$9Sharp cheddar pockets with a slow warm heat. Sells out first.
$12 Most lovedFresh rosemary from the garden, flaky salt crust.
$11Saturday-morning toast bread. Kids ask for this one by name.
$12Breadbox by T started as too many practice loaves and too few counters to put them on. Neighbors kept asking, so Tien kept baking.
Everything is mixed, shaped, and baked by hand in our home kitchen. No commercial ovens, no shortcuts, no dough conditioners. Just flour, water, salt, and patience.
Tien Nguyen, baker and owner
Orders close Wednesday at 8pm. You'll get a text confirming your pickup window on Thursday.