The Kitchen · Coming Soon
We're a kitchen before we're a bakery — baking in small batches, tweaking doughs, trying toppings. Come along for the messy part: ask for a piece, or tell us what you wish we were making.
Sharp cheese crisped into the crust, crumbled bacon, scallions tossed on at the end so they stay green. Yum!
Focaccia meets Sunday morning. Brown-sugar cinnamon swirl baked into the dough, glaze drizzled warm.
Aged cheddar in the dough and on top, pickled jalapeños for heat that doesn't burn out the bread.
No storefront, no hours, no menu set in stone. Just a home oven, a scale, and a lot of dough. Samples go out to whoever asks — mostly neighbors, some strangers, occasionally our mothers.
Coming soon to Brant Rock in Marshfield, MA — a block from the seawall, salt in the air, the kind of small New England shore town where everyone waves from the porch. We can't think of a better spot to pull warm focaccia out of the oven.
Pick one that sounds good. When it's in the oven next, we'll set some aside and send you a note.
A flavor you miss. Something you ate on a trip. An ingredient you can't stop thinking about. If it belongs on dough, we want to hear it.