Baked in the Heights · Sold at the market

Bread that takes three days to make.

Naturally leavened sourdough, flour from a Texas mill, and a starter older than the business. Most Saturdays it's gone by 10:30, so text us and we'll hold yours.

See this week's bake Where to find us

A scored country boule, a cut loaf and chocolate chunk cookies on a wooden board

~120 loavesbaked every Friday night. That's all of them.

This week's bake

Pick what you want held

Tap + on anything below, choose a pickup, and text it to us. Pay when you pick it up. Cash, card or Venmo.

Loaves

Country sourdoughOur everyday loaf. Blistered crust, open crumb.

$12

SeededSesame, flax, sunflower and pumpkin, inside and out

$14

Whole wheat & ryeDarker, tangier, and it keeps for a week

$13

Olive & rosemary This weekCastelvetrano olives, rosemary from the garden

$15

Pastry

Butter croissantLaminated over two days with European-style butter

Pain au chocolatTwo bars of dark chocolate in every one

$5.50

Berry hand pieSourdough crust, whatever berries look best that week

Cookies

Brown butter chocolate chunkFour-pack. Flaky salt on top.

$14

Your hold

Why it sells out

Three days, start to finish

There's no commercial yeast in anything we bake. Just flour, water, salt, and time.

Wednesday: feed the starterRosita gets fed twice, morning and night, so she's at her strongest by Thursday.
Thursday: mix and cold proofThe dough rests in the fridge for 36 hours. That's where the flavor and the tang come from.
Friday night: bakeEvery loaf goes in a 500°F oven between 11pm and 5am. Then straight to the market, still warm.

The market table: country loaves, croissants, cookies and berry hand pies under a white tent

Find the table

Where we'll be

Saturdays downtown, two Sundays a month in the Heights, and the bakery window on Wednesday afternoons for pickups.

Market tents along the path at Discovery Green with the downtown towers behind

Saturdays at Discovery Green

WedWeeklyBakery windowPickup only · 1530 W 20th St · 4pm to 7pm
SatWeeklyDiscovery GreenDowntown · 9am until we sell out
Sun2nd, 4thHeights Sunday MarketW 19th St · 10am to 2pm

Teo in his flour-dusted apron handing a loaf across the table

The baker

Hi, I'm Teo.

I spent fifteen years fixing compressors for a living. Bread was the thing I did on weekends to stop thinking about compressors. Then the neighbors started asking for loaves, then their friends did, and in 2023 I rented a commercial oven and quit.

I still mix every batch by hand. My daughter runs the Saturday table, and she's the one who remembers your usual.

About Rosita. Our starter was born in my kitchen in March 2020, the week everything closed. She's fed with organic flour from Barton Springs Mill, and every loaf we've ever sold came from her.

Bread for your café or restaurant

We deliver Friday mornings inside the Loop. Country loaves, sandwich pans and croissants, with standing orders from 10 loaves a week.

Text (713) 555-0162

At the table

What people say

A customer laughing as she holds up the cut side of a country loaf

A customer taking a whole wheat loaf from the baker across the table