Slow-fermented loaves, honest pastries, and a kitchen you can see from the counter. Baked each morning, sold until it's gone.
Order for PickupWe use long, cold fermentation because it makes bread that actually keeps you full and tastes like something — not a shortcut dough that forgot what flour is for. No improvers, no shelf-stable nonsense. Just flour, water, salt, time.
Dough mixed the evening before. Shaped by hand at dawn. Baked in small batches so nothing sits under a heat lamp waiting for you.
Our everyday bread — crackling crust, open crumb, naturally leavened. Whole or half loaves available.
Butter croissants, cinnamon rolls, and a rotating seasonal fruit danish, laminated fresh each day.
Darker, denser loaves made with stone-milled flour for those who want bread with real character.
A different shape or flavor each week — think olive focaccia, seeded batards, or herbed rolls.
Reserve the same bread every week so it's set aside with your name on it, no guessing if it's still there.
Simple, seasonal, and made to order — ask what's possible and we'll bake it for your pickup date.
Edison Bakery is a neighborhood oven, not a factory. We bake what we can bake well, in quantities we can actually stand behind. When something sells out, it sells out — we'd rather disappoint you a little than bake bread that isn't worth eating.
Orders placed online are set aside for pickup at the counter. You'll know what's ready and when — no surprises, no mystery ingredients.
Edison Bakery started as one oven and a simple idea: bread doesn't need to be complicated to be good. We still mix every batch by hand, taste as we go, and bake in small enough batches that nothing has to wait around.
If you've ever wanted a bakery where you can ask the person behind the counter exactly what's in your loaf — and get a real answer — that's what we're going for.
Place your order and pick it up warm from the oven.
Order Now