Neighborhood bakehouse
Naturally leavened loaves, laminated pastry and quiet coffee, baked before sunrise for the people who live on our street.
From the oven
Our menu follows the morning. Breads first, pastry next, cakes and cookies for the afternoon. Pre-order anything for pickup.
Long-fermented sourdough, seeded rye and soft sandwich loaves.
DailyVegan options
Croissants, morning buns and seasonal danishes folded by hand.
Morning only
Cinnamon rolls, fruit galettes, cakes by the slice and cookies.
Custom cakes
Our story
Hollowbrook started as one oven and one sourdough starter that we feed like a pet. We still mix in small batches, shape by hand and let time do most of the work, because slow dough tastes better.
Flour comes from regional mills, butter from nearby dairies, and almost everything you see on the counter was made that morning.
A day in the oven
The starter wakes up with fresh flour and water the evening before.
Dough folds gently and rests for hours so the flavor can build.
Every loaf is shaped by hand and scored with a quick, confident cut.
Into a hot oven before dawn, out when the crust crackles.
The weekly rhythm
Our weekly specials follow the seasons. Here is the usual pattern.
Inside the bakehouse
Visit
Questions
Yes. Pick your items, choose a pickup time and we will have everything boxed and waiting.
We do. Tell us the occasion, the size and any dietary needs, and we will suggest flavors and a design.
Several breads are vegan. We bake in a shared kitchen, so cross-contact is possible. Ask us before you order.
Yes, for breakfasts, meetings and parties. Send us the date and headcount and we will plan the menu together.