Baked at 4 a.m.
Gone by noon.
We're a two-oven, one-obsession bakery in Old Pasadena. Naturally leavened sourdough, laminated-by-hand pastry, and a wood fire that's been burning since 2017.
Six things.
Done properly.
A short menu is an honest menu. Everything is naturally leavened, hand-shaped, and baked in our two wood-fired ovens — nothing frozen, nothing rushed.
While you sleep,
we shape.
Every loaf keeps the same schedule. It hasn't changed since our first bake in 2017, and it never will.
The fire is woken
Yesterday's coals are raked, oak goes in, and the oven climbs to 500°F while the city sleeps.
Shaping the overnight dough
Thirty-six hours of slow fermentation ends here — 140 loaves shaped by two pairs of hands.
Pastry lamination
Croissants, knots, and morning buns are rolled, egg-washed, and proofed by the oven's warmth.
First bake loads happening now
Hearth loaves go in on the peel. The whole block starts to smell like breakfast.
Doors open
Coffee's on, the case is full, and the first loaf is still ticking as it cools on the rack.
Sold out, most days
When the case is empty, we're done. Reserve ahead if your Saturday depends on it.
Crumb shots.
418 five-star mornings.
"I have restructured my Saturday around the 7am door time. The kouign-amann is worth losing sleep over."
"The country loaf lasts four days on the counter and makes the best toast of my life on day three."
"Walked in for bread, left with bread, two buns, a knot, and a life philosophy. No regrets."
Follow the smoke.
41 N. Marengo Ave, Pasadena, CA 91101
(626) 555-0141 · hello@flourandflame.co
Pre-order for weekend pickup — we hold loaves till 11 a.m.