EST. 2019
A small bakery, done properly
Millstone started as a market stall with one oven and a Saturday slot. Everything's still made the same way: long-fermented dough, local flour where we can get it, and nothing rushed to hit a schedule.
If the sourdough's gone by 11, that's because we bake in small batches on purpose. We'd rather sell out of something good than have plenty of something average.