Daybreak Provisions Order for pickup
05:00 still dark Neighborhood bakery / [set your street] Doors 07:00 to 18:00, Tue to Sun

The day starts at 5:00.
You can sleep in.

This page runs the way our day runs. Scroll and the sky moves from pre-dawn to dusk; each hour holds what comes out of the oven then. Or skip the poetry and put your name on tomorrow's sheet.

Order for pickup See the 7:00 bake
05:00 laminating 05:40 shaping batards 06:15 oven one to 250C 06:50 coffee on
07:00 first light

First sourdough out. Doors open.

Breads land warm through the morning. Out-of-oven times below are when they hit the shelf. Want a loaf held past noon? Order ahead and we set it aside with your name on it.

  • 07:00 out

    Daybreak sourdough

    $9 sample

    Two-day levain, dark bake. Keeps on the counter to Thursday.

  • 07:00 out

    Seeded rye

    $10 sample

    Danish style, flax and sunflower. Dense on purpose. Slice thin.

  • 08:30 out

    Baguette

    $5 sample

    First pull 08:30, second 11:30. Gone by 13:00 most days.

  • 09:15 out

    Olive and thyme boule

    $11 sample

    Castelvetrano olives, whole thyme. Fridays and Saturdays only.

09:00 mid-morning

The case is full by 9:00.

Laminated things from the 5:00 shift. When the case empties, it empties; we do not bake a second round of croissants.

Regulars: a standing order means your Saturday croissants never sell out before you are awake. Note it on the order sheet or ask at the counter, and we pull them at 7:00.

  • 07:30 out

    Croissant

    $4.50 sample

    Twenty-seven layers. We counted once, on a slow Tuesday.

  • 08:00 out

    Morning bun

    $5.50 sample

    Croissant dough, orange sugar, a little burnt at the edge. Correct.

  • 08:45 out

    Cardamom knot

    $5 sample

    Ground fresh. The whole block smells like it by 8:50.

  • 09:00 out

    Seasonal hand pie

    $6 sample

    Whatever the market had. This week: [set this week's fruit].

12:00 noon

Lunch is bread we baked this morning.

Sandwiches 11:30 to 14:30, or until the bread runs out. Some days that is 13:10. We are sorry and also not sorry.

  • 11:30 from

    Ham and butter on baguette

    $9 sample

    Good ham, too much butter. That is the recipe.

  • 11:30 from

    Roast vegetable on sourdough

    $10 sample

    Changes with the season. Always has the green sauce.

  • 11:30 from

    Cheese toastie on rye

    $8 sample

    Pressed until it gives up. Comes with pickles.

16:00 afternoon

The day-old rack goes half price at 16:00. half price

Yesterday's bread is today's toast. Whatever did not sell by close comes back out the next afternoon at half price. First come, first served, no holds, no exceptions, not even for you.

Rather not gamble? Order ahead.

  1. Send the sheet by 15:00

    Fill the order sheet by 15:00 and it is on tomorrow's bake list. After 15:00 it rolls to the day after.

  2. We bake it into the morning

    Your loaves come out with everything else, between 07:00 and 09:15, and go straight on the hold shelf.

  3. Pick up in your window

    Come any time in the window you chose. Bring nothing but your name. Pay at the counter.

Start an order sheet
19:00 dusk

The last loaves go home. We sweep and start again.

Doors close at 18:00. The levain gets fed at 19:00, and tomorrow is already proofing in the walk-in.

Hours sample
Mondayclosed, we rest
Tuesday to Friday07:00 to 18:00
Saturday07:00 to 16:00
Sunday08:00 to 14:00
  • Where [set your street address], [set your city]
  • Phone [set your phone]
  • Orders orders@daybreak.example placeholder
  • Wholesale We supply three cafes within walking distance. Ask about standing bread orders.

Tomorrow is already proofing.
Put your name on it.

Order for pickup