Forty-eight hours of patience. Four minutes at 900°.

Every loaf at Ember & Husk starts as flour, water, and a wild-yeast starter we've kept alive since 2019 — then waits two full days before it ever sees our wood-fired oven.

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48 hrscold ferment, every batch

900°Foven, fed with oak

5:15amfirst bake hits the shelf

Today's bake Country Sourdough, Fig & Walnut, and a short run of seeded rye — usually gone by 10.

Live from the oven, this morning

How it actually happens

One loaf, two days, no shortcuts

Nothing here is for show — this is the order things happen in, every single day, because the dough won't cooperate any other way.

Mix & autolyse

Flour and water rest together for an hour before the starter or salt ever goes in, so the gluten builds itself instead of being forced.

Day 1, 6:00am

48-hour cold ferment

Shaped or not, the dough goes into the walk-in for two full days. Slow and cold is what gives the crumb its open, uneven holes.

Day 1–3

Shape & score

Each loaf is hand-shaped and scored to order size — no molds. The scoring pattern tells our bakers which loaf is which before it's labeled.

Day 3, 4:00am

Wood-fired bake

Straight onto the oven floor at 900°F for the first four minutes, then the door stays cracked as the oven cools through the rest of the bake.

Day 3, 5:00am

What's in the case today

The menu

Bread changes with the season and what our miller has on hand. Pastries and the café counter run daily.

Country Sourdough daily $9 Our house loaf since day one — 80% white, 20% whole wheat, thick blistered crust.
Fig & Walnut Loaf $11 Mission figs and toasted walnuts folded into the country dough. Best with a hard cheese.
Seeded Rye Thu–Sat $10 40% dark rye, caraway, and a crust rolled in sunflower and flax before baking.
Olive & Rosemary Batard $10 Castelvetrano olives and rosemary from the planter box out back.
Whole Wheat Sandwich Loaf $8 Softer crumb, sliced to order, built for actual sandwiches rather than photos.

Around the shop

A morning at Ember & Husk

$Flames inside the wood-fired brick oven before the morning bake$

Loading the oven floor, 5:00am

$Fresh loaves resting on cooling racks$

Cooling racks, first bake of the day

$A baker's floured hands shaping dough on the bench$

Shaping the batards by hand

$Close-up of open, airy bread crumb$

Fig & walnut, sliced open

$Customers lined up at the counter in the morning$

The morning line outside

$Glass pastry case filled with croissants and cruffins$

Pastry case, 7am restock

$Flour dust scattered across the wooden bench$

Flour dust on the bench

"I've bought bread from a lot of places that call themselves a bakery. This is the first one where I could actually taste the two-day ferment. It's sour in a way that sneaks up on you."

Priya Ramaswamy

Regular since 2021, Thursday rye subscriber

"I asked them once why the crust was so dark and they just said 'that's what 900 degrees does.' No apology for it. It's the best crust in the neighborhood."

Marcus Ibe

Lives two blocks over

"We had them do the bread for our wedding — forty country loaves lined down the middle of the table instead of centerpieces. People still bring it up."

Dana & Wes Okafor

Catered order, June 2025

"The cardamom bun is the only reason I set an alarm on Saturdays. They're always gone by nine and I've made my peace with that."

Sana Torres

Saturday regular

Come by

Hours, location, and orders

Hours

Monday	Closed
Tuesday – Friday	6:30am – 3:00pm
Saturday	7:00am – 3:00pm
Sunday	7:00am – 1:00pm

Ember & Husk 412 Kettleman Ave, Unit B
Riverside Mill District
(503) 555-0148

Order ahead

Loaves go fast — call, text, or order online by 8pm the night before and we'll hold it with your name on it.

Call or text(503) 555-0148

Online pickup orderNext available: today

Café table reservationParties of 5+

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Before you ask

A few things people usually want to know

Do you take special or wholesale orders?

Yes — weddings, cafés, and restaurants. We ask for at least 72 hours' notice for anything over ten loaves, since it changes our overnight fermentation schedule.

Is anything gluten-free?

Our brown butter financiers are naturally gluten-free (almond flour base). We don't currently offer a gluten-free bread — our starter and bench are shared with wheat flour throughout the day.

Why do you sell out so early?

We bake what the 48-hour ferment allows, not what demand asks for. Most days we run two bakes — 5am and 9:30am — and the second one usually covers the afternoon.

Is there parking?

Street parking on Kettleman, or the lot behind the building shared with Farrow Coffee Roasters — enter from the alley off 4th.

Can I bring my dog?

Absolutely, on the patio. We keep a water bowl by the door and, most mornings, a spare financier that didn't make the case.

Set your alarm. The 5am bake goes fast.

Order ahead so your loaf is waiting, not gone.

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