Flip each card for the ingredient story. Order before the van moves on.
The Detail
Every croissant starts with cultured butter and patience. The lamination process takes longer than most people sleep.
Country Sourdough
$11
Country Sourdough
A 48-hour cold ferment gives this loaf its open crumb and sour whisper. Milled from heritage Red Fife wheat grown 60 miles north.
Fermented in the van overnight, baked at 5 AM on the wood-fired deck.
Cardamom Morning Bun
$5
Cardamom Morning Bun
Green cardamom from Guatemala, toasted and hand-ground each morning. Rolled into laminated dough that shatters when you bite it.
Inspiration: a Stockholm konditori. Execution: the back of a van.
Seeded Focaccia
$9
Seeded Focaccia
Dimpled by hand, drowned in olive oil, and finished with flaky Maldon salt and whatever herb we pulled from the windowsill.
Proofed in the van, baked flat on the stone floor of the oven.
Laminated Croissant
$6
Laminated Croissant
72 layers of butter and dough, folded three times over two days. The honeycomb crumb only happens when you don't rush it.
Classic French method. Zero shortcuts. That's why they sell out first.
Rye & Caraway
$12
Rye & Caraway
Dense, dark, and honest. 80% rye flour with a long slow bake that turns the crust almost mahogany. Pairs with smoked fish or nothing at all.
Baked at lower heat for 90 minutes. The van smells incredible.
Blackberry Danish
$6
Blackberry Danish
Pastry cream made from scratch each morning, topped with blackberries macerated overnight in a splash of port. The jam is the same color as our logo.
Only made Saturdays. If you see one, don't hesitate.
Tahini Swirl
$5
Tahini Swirl
A collaboration with a local sesame oil press. The tahini is stone-ground and nutty-bitter. Honey drizzled warm straight from the jar.
Developed over a winter when we couldn't stop eating halva.
Olive & Herb Loaf
$13
Olive & Herb Loaf
Castelvetrano olives — the buttery green ones — folded into a high-hydration white dough with fresh thyme. Makes the whole block smell like a trattoria.
Limited to 8 loaves per drop. Neighbors have been known to pre-order two.
A 1987 Mercedes Sprinter with a hand-built wood-fired oven bolted to the back. We load at 3 AM. By 6 AM, your street smells like a bakery.
Mon & Thu
Maplewood Ave
6:15 AM
Tue & Fri
Birchwood Cres
6:45 AM
Wed & Sat
Elmfield Rd
7:00 AM
Sunday
Farmers Market
8:00 AM
I heard the horn at 6 AM and ran outside in my bathrobe. Worth it. The sourdough was still warm.
— Deb Kowalski
Dog walker, Maplewood Ave
Ordered 3 focaccia platters for our Monday standup. The whole office was silent for the first time in a year.
— Marcus Oyelaran
Office Manager, Birchwood Cres
Our newborn is 6 weeks old. We haven't left the house. But when that horn sounds — we find a way.
— Priya & Tom Nakamura
New parents, Elmfield Rd
The cardamom bun is a religious experience. I've started waking up early just to make sure I get one.
— Simone Adeyemi
Regular, Farmers Market
My kids now ask 'is it Rise day?' every morning. It's become the best part of our week.
— Lena Bergström
Mother of three, Maplewood Ave