20.8466° N, 86.8756° W /// Puerto Morelos
Serious bread.
No bullshit.
Naturally fermented, small-batch, baked three days a week in Puerto Morelos.
20.8466° N, 86.8756° W /// Puerto Morelos
Naturally fermented, small-batch, baked three days a week in Puerto Morelos.
/// The bread
Core lineup. Always available. Small and large loaves.
01
Traditional white
Your daily loaf. Simple, clean, honest.
02
Sourdough white
Long fermentation. Open crumb. Crisp crust.
03
Multigrain
Seeds, grains, texture in every slice.
04
Sourdough multigrain
The best of both worlds.
05
Whole wheat
Unrefined. Full grain. Earthy.
06
Latte bread
Coffee-kissed. Slightly sweet. Different.
This week's special
Rosemary & sea salt focaccia
Rotates every
two weeks
/// What we believe
Good bread doesn't need to be complicated. Fermentation creates flavor, character, and nourishment — but we don't think you need a lecture about it. We'd rather you just eat the bread and decide for yourself.
We bake in small batches, three days a week. When it's gone, it's gone. Come early or come back Wednesday.
/// Wholesale
We're the bread behind several restaurants, cafes, and hotels in the Riviera Maya. If you serve food, we'd like to talk.
Get in touch →