Baked Fresh Daily

Can something be special without being rare? Can something be commonplace and yet worthy of our attention?

We believe that at the core of our humanity is the fundamental need to gather together and share: an experience, a drink, a meal. For this reason, we have chosen to devote ourselves to the staple items that have a place in every home, on every table. We believe there are few drinks better for sharing than coffee, and perhaps no food that represents our humanity better than bread.

Our approach to bread and pastry largely underscores the philosophy of our entire menu. Reflective of the way in which we prepare coffee, (slow, fresh) careful, by hand)) we prepare all of our own bread and pastry in house, from scratch. It can be complicated and messy, but we believe the final result is worth the extra effort.

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The wide world of bread Includes hundreds of styles extending back throughout nearly all of human history, with regional and histonc affecting the final loaf. Despite this vast array of paths before us, for the first eighteen months of our bread baking operation we chose to focus on a single style of loaf; and it took nearly that long to get it right.

Our core style of bread at Matchstick is what we call a rustic country loaf. While utilizing only a few conveniences of contemporary baking equipment necessary to scale our operations, we seek to bake this bread a lot like our ancestors would have done hundreds of years ago. While the majority of contemporary grocery store breads are produced in mere hours, our bread takes days to mature. One significant reason for this: our bread is naturally leavened, which, until the commercial adoption of new fast- acting yeast in the 20 century, used to be the only way. The yeast culture that we use is cultivated from wild yeasts present in the air around us. It is very local. It is temperamental and delicate. It requires a lot of attention, and needs to be regularly "fed" with fresh water and flour which provides new sugars for the yeast to digest. Aside from being highly romantic, nearly magical, and an incredible thing to witness, this method of cultivating wild yeast also produces bread of exceptional quality. Our bread is strong and hearty with a deeply-coloured crust from the well-developed sugars in the dough, a sweet and slightly tangy flavour, and a wild, irregular crumb structure produced as the hying yeast feed on and develop the gluten over a number of days.

Our approach to croissant production is very similar to that of our bread. Again, the process is temperamental, difficult, unpredictable, and amazing: all at once. We bring together flour, water, salt, yeast and many pounds of butter, then carefully fold them, rest them; fold them, rest them; fold them, rest them, much like a fine steel knife being repeatedly heated, folded, and cooled, each fold adding strength and precision to the blade. Once croissant dough has been wrapped around butter and folded it is called a 'book'. In each book the layers upon layers of dough and butter will form the flakey

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