123 Baynes St., Buffalo, NY 14213



10-3 every day but Saturday, 11-2:30 every Saturday at Hydraulic Hearth

We produce all of our bread, bagels and pretzels using a long ferment sourdough process which makes them more digestible than breads that haven’t been fermented, soaked or sprouted. We use two kinds of flour: organic whole grain flour milled in central NY by Farmer Ground Flour and high quality bread flour from King Arthur, an employee-owned business.


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Posted in Worker Cooperatives

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