Kestrel Bakery

The menu

What we bake, and on which days. Everything is on the shelves by seven and gone when it's gone.

Bread

  • Country sourdough

    A round sourdough loaf, dusted with flour and scored in rows

    $9 · every day

    Our everyday loaf: a dark crust and an open, chewy crumb.

  • Dark rye

    A rye loaf cut open on a wooden board

    $10 · every day

    Mostly rye and sour; slice it thin.

  • Spelt and seeds

    A round seeded loaf on a wooden board

    $10 · Wednesday to Sunday

    Spelt flour, sunflower, flax and sesame.

  • Baguette

    Baguettes dusted with flour on a cooling rack

    $4 · every day

    Thin crust, baked twice a morning.

  • Focaccia

    A slab of focaccia on a wooden board

    $6 · Friday to Sunday

    Olive oil, sea salt and rosemary, by the slab.

  • Rolls

    Seeded bread rolls on a baking tray

    $6 · every day

    Soft white rolls, by the half dozen.

Something sweet

  • Croissants

    A pile of croissants

    $4 · every day

    Butter and three days of folding.

  • Cinnamon buns

    Glazed cinnamon buns with raisins on a rack

    $4 · Saturday and Sunday

    Rolled in brown sugar and cinnamon.

  • Scones

    Scones on a tray, with butter and jam beside them

    $3 · every day

    Plain or with currants, with butter on the side.

  • Fruit pie

    A fruit pie with a lattice crust

    $5 a slice · Saturday

    Whatever fruit is in season, by the slice or whole.

Coffee

Drip coffee and tea, to drink at the counter or take with you. Bring your own cup if you like.

A glass of black coffee beside a pastry

Keeping a loaf for you

Call by Thursday noon for the weekend, or the day before for any other day.

Call the bakery