Ember & Rye Bakehouse
Order pickupCall (404) 555-0129

About

A bakehouse with the oven in sight.

How Ember & Rye Bakehouse got started and how the kitchen works.

A golden scored sourdough boule cooling on a wire rack

The story

Ember & Rye started in 2016 as a Saturday stall with one oven and a rye loaf. Marisol Reyes had baked for other people's counters for nine years and wanted a room of her own, with a long table, a good coffee machine and the oven in sight. Today the bakehouse still opens when the first loaves come out, and the menu still fits on a single page.

Floury hands kneading dough on a wooden board with a bench scraper
A floured, scored sourdough cob with open-crumb slices beside it on a cream board

How the kitchen works

  • Baked each morning

    The bread and pastry on the counter were made in the building that day. When it is gone, it is gone.

  • A menu in plain words

    What is in it, what it costs and which tags the kitchen gives it. Nothing is hidden behind a login or an app.

  • Ask about allergens

    Our kitchen handles wheat, milk, eggs, nuts and sesame. Tell us before you order and we will tell you what we know.

  • Small events welcome

    Trays, boxed lunches and coffee for your office or your party, planned with a person, not a form that disappears.