Baked before
the sun's up.
Naturally leavened sourdough, hand-laminated pastries, and made-to-order cakes — from a tiny shop on Platte Street that sells out by early afternoon. Order ahead, or design your dream cake with our AI.
Flour, water,
salt, and time.
Everything starts with Agnes — our 30-year-old sourdough starter — and a wood-fired oven we light before dawn. We ferment slowly, laminate by hand, and use nothing but real butter and good grain. No shortcuts, no additives.
Some of our grain we mill in-house. All of it we treat with respect. It's why the crust crackles, the crumb sings, and why there's a line before we open.
From the oven, every morning.
Breads, pastries, and made-to-order cakes — all baked fresh daily. When it's gone, it's gone.
Slow-fermented, wood-fired, and baked fresh every morning.
Our flagship — a 36-hour naturally leavened loaf with a blistered crust and open, tangy crumb.
Laminated by hand, all butter, no shortcuts.
72 layers of European butter, shatteringly crisp — our most requested morning bite.
Made to order, made to remember.
Serves 8–10. Your flavors, our craft — the centerpiece of any occasion — from.
Dream up
the perfect cake.
Tell us about your celebration — who it's for, the vibe, how many people — and our AI cake designer returns a bespoke concept: flavor pairing, design, size, and a price estimate.
It's the same conversation we'd have at the counter. Get inspired, then bring it to us and we'll make it real.
Up before dawn, every day.
Marisol Vega
Trained in Lyon and obsessed with fermentation, Marisol built Ember & Rye around one 30-year…
Daniel Cho
The hands behind our lamination. Daniel counts butter layers like other people count sheep a…
Aisha Bello
A former fine-dining pastry chef with a painter's eye. Aisha designs every celebration cake …
Tomas Rivera
Tomas mills a portion of our grain in-house and swears the baguette is a personal relationsh…
Worth setting an alarm for.
"Gorgeous bread and lovely people. Only wish they baked later into the day — everything good sells out by early afternoon!"
"Get the morning bun. Get there early. That's all I'll say. Actually — get two."
"I've had croissants in Paris. Daniel's are better. I don't know how, but they are."