From scratch, every morning · Independence
Bread worth crossing the river for.
Sourdough pulled from the oven at six-thirty. Butter croissants gone by mid-morning. Custom cakes worth planning the party around. Twelve years on North Liberty Street, and we still do everything the slow way.
The Case
What's behind the glass
The case changes with the morning bake and the season — this is the everyday lineup. Come early for first pick, or call ahead and we'll set something aside.
Breads
Long-fermented, thick-crusted, baked dark. Our sourdough starts three days before you ever taste it.
- Blue River sourdough$9
- Honey-wheat sandwich loaf$8
- Baguette (Fri & Sat)$4.50
Pastries & Morning Case
Laminated in real butter and pulled warm. If you're here for the cinnamon rolls, be here before ten.
- Butter croissant$4.25
- Cinnamon roll$5
- Lemon-blueberry scone$4
- Oatmeal-cherry cookie$3
Custom Cakes
Birthdays, weddings, just-because. Inquiry-based, planned two to six weeks out, and sketched on paper before we bake a single layer.
- Celebration cakesfrom $65
- Tiered wedding cakesfrom $350
- Dozen filled cupcakes$42
Pies & Seasonal
Lattice-top fruit pies and whatever the season hands us — peach in July, pumpkin by October, chess pie when it's cold.
- Lattice apple pie$24
- Seasonal hand pie$5.50
- Holiday pie pre-orders (Nov–Dec)$26
Inside the Bakehouse
Six a.m. looks like this
The case at opening — croissants, scones, and cinnamon rolls still warm from the first pull.
This Week
On the board
The bake rotates through the week — regulars plan around it. Closed Mondays; the ovens rest too.
Tuesday
Sourdough restock — full bread shelf by seven
Pain au chocolat, first bake of the week
Wednesday
Savory morning — ham & gruyère hand pies at eight
Honey-wheat loaves, two for $14
Thursday
Rye and seeded loaves join the shelf
Lemon-blueberry scones, double batch
Friday
Baguette day — two bakes, 6:30 and 11
Almond croissants while they last
Saturday
Cinnamon roll day — they sell out by ten
Lattice pies straight from the morning oven
Sunday
Biscuit morning, until the pans run out
Day-old rack half price from open
The board changes with the season — trust the case, not the website.
Custom Cakes
From a conversation to the table
A real process, not an order button. Every custom cake here starts with a conversation and ends with a sketch you've already approved.
Tell us the occasion
Send the inquiry below — the occasion, the date, how many you're feeding, and any flavors or reference photos you're dreaming about.
Sit down for a consult
We'll talk it through over coffee and a tasting box, usually within the week. Bring pictures, napkin doodles, strong opinions.
We sketch it first
You approve a drawing — shape, colors, piping, the works — before we bake a single layer. No surprises at pickup.
Pick up your cake
Boxed, chilled, and transport-checked, ready for its moment. Catering orders can be delivered and set up.
- Start a Cake Inquiry
Most cakes book 2–6 weeks out — wedding and holiday dates go first.
Custom Cakes & Catering
Tell us what you're celebrating
Send the inquiry and we'll reply within a business day to set up your consult and tasting box. No carts, no checkout — cakes this good start with a conversation.
Rather talk it through?
(816) 555-0129We answer at the ovens Tuesday through Saturday from 6:30 — if we miss you mid-bake, we call back before the next pull.
Case hours
- Tue6:30am–2pm
- Wed6:30am–2pm
- Thu6:30am–2pm
- Fri6:30am–2pm
- Sat6:30am–2pm
- Sun7am–12pm
- Closed Mondays. Come early — the case is fullest before nine.
Feeding an office?
Standing weekly pastry trays get first claim on the morning bake — croissants, cinnamon rolls, and scones boxed and ready at opening. Mention “standing order” in your inquiry and we'll set the schedule.
From the Regulars
Word travels down Liberty Street
“I've stood in line in the rain for the cinnamon rolls and I'd do it again. If you show up after ten, that's on you.”
Marcy L.
Saturday regular · Independence · Sample review
Questions We Get at the Counter
Good questions, straight answers
How far ahead should I order a custom cake?
Two to six weeks for most celebration cakes; wedding and holiday dates book first, sometimes a couple of months out. Need one sooner? Send the inquiry anyway — if the oven schedule allows it, we'll say yes.
Can you work around allergies?
We can leave out nuts and adapt a lot of recipes, and we'll always tell you honestly what we can't promise: everything is made in one kitchen that handles wheat, dairy, eggs, and tree nuts, so nothing here is truly allergen-free.
Do you sell day-old bread and pastries?
Sunday mornings there's a half-price day-old rack from open until it's gone. Whatever doesn't sell after that goes to a local food pantry — not the trash.
How do holiday pre-orders work?
For Thanksgiving and Christmas we open pie and dinner-roll pre-orders about a month ahead — the list lives at the register and on the board. Pre-orders come first; walk-in holiday stock is whatever's left after they're filled.
Is there a minimum for catering trays?
Office and event trays start at a dozen pieces per item with a $60 order minimum, and we like 48 hours' notice. Standing weekly orders get first claim on the morning bake.