Long-ferment sourdough, real-butter pastry, and a loaf worth setting an alarm for. If it's on the shelf, it came out of the oven today.
Flour & Ash started as a single deck oven and a starter Josh kept alive on a windowsill for two years before the doors ever opened. Every loaf still follows the same long-ferment method — no dough conditioners, no shortcuts, no rushing the clock.
We mill a portion of our own flour, source butter from a creamery forty minutes out, and bake everything in small batches so what you buy came out of the oven that morning, not a warehouse last week.
We ordered a cake for our daughter's first birthday and forgot to tell people it wasn't from a big bakery. Best crumb I've had in this city, full stop.
Maria T. — regular since 2023
Custom cakes need 48 hours' notice — everything else is first-come, first-served while the shelf lasts.