Thirty-six hours, no yeast.
Flour, water, salt, and a leaven that's been going since 2017. The long cold proof is where the sour and the open crumb come from. There's no shortcut and we've stopped looking for one.
Milk bread’s gone. Sourdough has about 2 hours.
Today’s board
- Country sourdoughOut at 7, gone by 11
- Sunday milk breadSold out 8:40
- Butter croissantOut at 7, gone by 10second tray at 9
- Morning bunSold out 9:15
- Seeded whole wheatOut at 7:30, gone by 12
- Rosemary oliveOut at 7:30, gone by 13
- Peach galetteOut at 8, gone by 12:30peach this week
Updated from the counter. If it says sold out, it is. If you need a loaf for Sunday, order ahead by Thursday and we’ll keep it off the shelf.
How a morning goes
4:00
Nora’s in. Ovens climbing to 500.
6:40
First loaves out. The smell hits the sidewalk.
7:00
Doors. The line is usually eight deep.
9:00
Milk bread’s gone. Morning buns are right behind it.
11:00
Sourdough’s gone. Lights off when the shelf is.
We bake until it's gone.
One bake of bread a day, sized to what the shelf will hold. When it sells out we don't fire a second round, because the second round is never as good. Come early. We'll have the coffee on.
Order ahead by Thursday.
Call or text with what you want and which day. We set it aside behind the counter with your name on a paper bag. Loaves, croissants by the half dozen, a galette for a table of eight.
“I set an alarm on Saturdays for bread. I have never once regretted it.”
“The milk bread is why my kids think I’m a good cook.”
Come early. Bring a tote.
1512 E 15th St, Tulsa, OK 74120. Lot behind the building, free street parking on 15th before 9. The line moves fast and everyone in it is in a good mood.