Riverbend Bakery · Est. by hand
Slow bread,
small batches,
real butter.
A neighborhood bakery pulling loaves out of the oven before the street wakes up. Long ferments, honest ingredients, and a menu we can shape by hand each morning.
Best hour to visit: the first one after we open — bread's still warm, pastry case is at its fullest.
The signature menu
Four things we make extremely well.
The seasonal board rotates, but these four hold their place year round. Priced by the piece — not by the pretense.
01Country Sourdough Loaf
24-hour ferment · crackling crust · open crumb
Our house loaf. Milled flour, water, salt, and a starter we've kept alive since day one. Baked dark for that mahogany crust.
$9per loaf
02Brown Butter Cinnamon Rolls
cardamom · Vietnamese cinnamon · cream-cheese glaze
Enriched dough coiled thick with brown butter and spice, pulled apart while still warm. Best eaten within the hour — we won't judge.
$4.50each · $24 for six
03Butter Croissants
72-hour laminated · European butter · shatteringly flaky
Three days of folding, resting, folding again. What you get is a hundred layers of butter that pull apart in ribbons.
$4each
04Celebration Birthday Cakes
made to order · six flavors · vanilla-bean buttercream
Layered cakes for birthdays, milestones, and slow Sundays. Order at least a week ahead so we can bake it the right way.
$from 656-inch · serves 8–10
Prices shown are current at the counter. Special orders (custom cakes, large loaf orders, wholesale) are quoted separately — send us a note below.
What we believe
"Good bread takes as long as it takes. We build the day around the dough — not the other way around."
The Riverbend kitchen
Morning shape, before the shop opens.
About Riverbend
A small bakery with a long clock.
Riverbend started as a home oven, a weekend stall, and a stubborn belief that bread is worth waiting for. Everything on our counter is mixed, shaped, and finished by hand in a small kitchen off the river.
We work with regional flour, unsalted European butter, real vanilla, and time. That last one is the ingredient most bakeries cut corners on — a long, slow ferment is what gives our sourdough its open crumb and our croissants their hundred delicate layers.
We're a tiny team. We only bake what we can bake well. When we sell out, we sell out — and we start again tomorrow morning at 4 a.m.
Regional flour
Stone-milled from farms within a day's drive.
24–72h ferments
Flavor and digestibility that fast bread simply can't touch.
Deck-oven baked
Hot stone, real steam, dark crust — the way it's meant to be.
Notes from the counter
What's on the chalkboard right now.
Small updates the way we'd tell you in person — no calendar app, no push notifications.
This week
Whole-grain miche returns Saturday. Small batch — 12 loaves, first-come.
Cake calendar
Custom cake orders need at least a week's notice; two weeks for weddings.
New grain
Trialing a spelt & rye blend from a mill two counties over — ask at the counter.
Holiday hours
Closed on major holidays. We post the year's schedule on the door in January.
Visit the shop
Come in while it's warm.
The best time is the first hour after we open — that's when the loaves are still warm and the pastry case is at its fullest.
The bakery
142 Millrace LaneRiverbend
Opening hours
- Monday
- Closed
- Tuesday
- 7:00 – 4:00
- Wednesday
- 7:00 – 4:00
- Thursday
- 7:00 – 4:00
- Friday
- 7:00 – 4:00
- Saturday
- 8:00 – 3:00
- Sunday
- 8:00 – 1:00
When the bread's gone, we close — usually a bit before the hours above.
Send us a note
Cake orders, wholesale, or just hello.
Cakes need at least a week's notice so we can build the layers right. Wholesale orders — a week too.