Stone Mill — proper bread, made the slow way.
Naturally-leavened sourdough, all-butter laminated pastry, custom cakes for events. Wholesale to local cafes + restaurants. Family-owned since 2018.
The way Stone Mill Bakery actually works.
Produce from farms within 60 miles. Menus shift with the season.
Stocks, sauces, dough — made in-house, never out of a bag.
Real plates of food. No fussy stacks, no foam, no theatre.
Designed for sharing — family-style or a quiet meal for two.
Built around doing the work right.
Stone Mill Bakery was started by two siblings who'd worked at celebrated bakeries in San Francisco and Chicago and moved home to open their own place. We make naturally-leavened sourdough, all-butter laminated pastry, and custom cakes for our neighborhood and the city beyond. Everything is made by hand, baked the same day, and sold the same day.
Our flour is sourced from three regional millers. Our butter is European-style 84% fat (the only way to make a croissant that doesn't fall flat). Our sourdough cultures go back to the bakery our chef trained at — they're 22 years old.
We're a 12-seat shop that bakes for 14 wholesale accounts + the morning rush + your sister's wedding. Family-owned. 7 years in. Same recipes, same ovens, mostly the same team.
Our bakers
Sourdough + viennoiserie. 14 years.
Laminated dough + custom cakes. 12 years.
Custom + wedding cakes. 10 years.
Reserve a table at Stone Mill Bakery.
Most evenings book up — we recommend calling at least a day ahead.
Get in touch
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