Our story

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.