Still warm.
Almost gone.

Flour & Salt started the way most good things do — slowly, and by accident. Our baker, Maren, began feeding her first sourdough starter during a winter when she had more time than sense. What began as a loaf for the neighbors turned into a Thursday market table, then a rented oven at a local farm, and finally, this little bakery on the corner.

We open at 7am and close at 1pm. That's the honest math of baking. Every loaf, pastry, and morning bun is shaped the evening before, proofed overnight, and pulled from the deck oven before most of the street is awake. When it's gone, it's gone.

The farmhouse tables are mismatched on purpose. Dogs are genuinely welcome. Kids can watch through the window into the bake room. Come early, stay slow, go home with something warm under your arm.