Ovens lit at 3:30. Doors open at 6:30.

Sourdough, croissants, coffee and, if you call ahead, a pie. We're at 1 Ferry Road in Ashby, Kentucky, right across the bridge from the square.

Call (270) 555-0127

Tuesday to Sunday, 6:30 am to 2 pm

Open Tuesday to Sunday, 6:30 am to 2 pm. Closed on Mondays.

A round country loaf with a dark, floured crust sitting on a warm counter — Country sourdough, out around 8.

Rows of butter croissants fresh from the oven on a baking tray

A wooden bakery display case lit warmly, filled with bread and rolls — The long counter. Bread on the left, pastry in the middle, coffee at the end.

The first loaves are cooling when the doors open. By 8 the sourdough is out, the croissants are going, and somebody is already asking about Saturday's pies.

It's a small room with a long counter and a few shared benches. Sit down with a coffee (refills are free) or take a loaf to go.

Wooden shelves stacked with sandwich loaves and boules, each with a small paper label

Bread and pastry

Country sourdough$9Three-day loaf, baked dark. Vegan.
Seeded rye$10Rye, sunflower, flax and a little sorghum. Vegan.
Butter croissant$4.25
Daily pastry$4.75It changes every morning. The week is below.
Buttermilk biscuit$3.50With sorghum butter.

Coffee and lunch

Drip coffee$2.75Free refills while you're sitting.
Cortado or latte$4 / $5
Soup, cup or bowl$5 / $8Tuesday to Friday from 11 am.
Sandwich$10Tuesday to Friday from 11 am, on our own bread.
Half sandwich and a cup of soup$11
Any loaf and a coffee to go$11

The sourdough and rye are vegan, and there's a vegetarian soup every Wednesday. Everything is made on shared benches with wheat, dairy, eggs and nuts.

This week

Pastry changes daily. Soup and sandwiches run Tuesday to Friday, 11 am until the pot is empty.

Day	Pastry	Lunch
Tuesday	Sorghum morning bunsRolled in sorghum sugar and orange zest.	White bean and ham hock soupTurkey, cheddar and apple butter on rye.
Wednesday	Blackberry kolachesJam from last summer's berries.	Roasted tomato and pepper soupPimento cheese and pickles.
Thursday	Cardamom knotsPearl sugar on top.	Chicken and dumplingsHam and Swiss with mustard butter.
Friday	Pecan sticky bunsBaked upside down in cast-iron pans.	BurgooEgg salad and cress on the seeded loaf.
Saturday	Cinnamon-swirl loafOne per family, please.	No lunch on weekendsPie pickups all morning.
Sunday	Biscuits and sorghum butterOut every half hour until they're gone.	No lunch on weekendsPies for Tuesday can be ordered today.

A whole pie with a golden lattice top, shot close

A slice of lattice-top pie on a small plate with a fork, on a wooden table

Pies are baked to order.

Call at least 48 hours ahead. It's phone only, and you pay when you pick it up. Choose a pie and a day and we'll write out what to say.

Choose a pie Chess pie$24Buttermilk custard with a burnt-sugar top. Bourbon pecan$30Sorghum instead of corn syrup. Blackberry$28Lattice top. Summer through first frost. Apple-sorghum$26Fall apples from up the Tanner Fork. Sweet potato$24October to New Year.

Pickup day

“One chess pie, for pickup Saturday morning, please.”

Call (270) 555-0127

$24, paid at pickup

A baker in an apron dusting flour over the bench in a cloud

Bread doesn't keep, so we don't hold on to it. Whatever's left at 2 goes to the Ashby food pantry.

Find us at the bridge.

1 Ferry Road
Ashby, Kentucky

From the courthouse square, follow Mill Street downhill and cross the bridge. Park in the gravel lot by the boat ramp. We're on the point where the Tanner Fork runs into the Ashby River.

Tuesday: 6:30 am to 2 pm
Wednesday: 6:30 am to 2 pm
Thursday: 6:30 am to 2 pm
Friday: 6:30 am to 2 pm
Saturday: 6:30 am to 2 pm
Sunday: 6:30 am to 2 pm
Monday: Closed, bakers' day off

Call (270) 555-0127

The bakery room: a white brick wall, a paper lantern and a wooden case of bread by the window — A small room. Come early on Saturdays if you want a seat.

Ovens lit at 3:30. Doors open at 6:30.

The menu

Bread and pastry

Coffee and lunch

This week

Pies are baked to order.

Find us at the bridge.