Up at four, open at seven, home by dark.

A bakery is a small promise kept every single day. Here is ours, and the two people who made it.

Smiling bakery owners in aprons preparing food together in their kitchen

Since 2014

Same corner, same starter, same two people up before the birds.

Who we are

Two bakers, one corner, and a starter older than the shop.

Maple & Main began as a Saturday bread stand outside a shuttered hardware store. A decade later the ovens are bigger, the line is longer, and the recipe is the same: good flour, long ferments, and neighbours by name.

Nora runs the bread room and keeps the levain; Sam runs pastry and the espresso bar. Everything in the case is made in the back by a team of eleven who live within a mile of the shop.

— Nora & Sam Castellano

Come say hello →

How we bake

The slow way, because it tastes better.

Local flour

Milled fresh from heritage wheat grown within 90 miles. You can taste the difference in the crust.

Baked at 4am

Bread goes in the deck oven before sunrise so the first loaves are still warm when the door opens at seven.

Nothing from a mix

Cultured butter, real vanilla, seasonal fruit from the farm stand. No shortening, no syrup pumps, no shortcuts.

Neighbours first

Day-old bread goes to the food pantry every evening. Regulars get their names on the chalkboard — and their order remembered.

Baker’s hands kneading sourdough on a floured wooden bench in the early morning

4:00am

First bake of the day, every day, including the ones that snow.

The bread room

Forty-eight hours from flour to crust.

Our levain is fed twice a day and has been since the first Saturday stand. Dough is mixed in the afternoon, shaped by hand in the evening and proofed cold overnight so the flavour has time to arrive.

Loaves go into the stone deck at 4am. By seven the first racks are cooling by the window and the whole block knows it. Day-old bread goes to the neighbourhood pantry, never the bin.

— Nora, head baker

See what we bake →

Warm café interior with plants, wooden tables and morning light

Team of 11

Bakers, baristas and counter crew who all live within a mile.

The room

A café that feels like a kitchen table.

Twelve tables, one long bench, a shelf of neighbourhood newspapers and a window seat that is always warm. Laptops are welcome before nine and after two; in between we would rather you talk to the person next to you.

We hire from the neighbourhood, pay a living wage and close for a week every January so the whole team can rest. If you want to learn to bake bread for a living, write to us.

— Sam, pastry & coffee

Join the team →

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