Our story
A small bakery with a long memory
One oven, one sourdough starter and a corner shop by the harbor. That was 1998. The starter is still going.
How it started
Harbor Bakery began as a two-person shop: one of us baked through the night, the other opened the door at 7. The fishing boats were our first regulars, and some of their grandchildren still come in for the same rye. We've grown to a team of eleven, but the way we bake hasn't changed. Dough is mixed by hand, rested slowly and shaped one loaf at a time.
Room to stay a while
In 2015 we took over the shop next door and made it a café, with big windows and small tables. Bring a book, meet a friend, or watch the bakers through the glass.
What we won't change
A few promises we've kept since day one.
Nothing frozen
Everything on the shelves was baked here this morning.
Local first
Flour from a mill two hours away, eggs and dairy from nearby farms.
Nothing wasted
What's left at closing goes to the community kitchen on Pier Road.