37 Capp du Jour

We make two breads: our naturally leavened Suburban Loaf and a traditional baguette fermented with both poolish and levain. We keep the ingredients simple l, give the dough plenty of time to develop naturally, and bake everything fresh the morning of the market. Our booth has a polished, professional neighborhood-bakery feel, with a custom branding, thoughtfully displayed breads, samples, and plenty of opportunity to talk with customers about the breads we love.