Baked slow,
shared warm.
Naturally leavened bread, flaky laminated pastry and cakes made to order — all baked before sunrise in our little Mill Street kitchen.


Today’s bakes
Baked this morning, gone by mid-afternoon. Here’s what’s on the counter.
Fresh at 7amCountry Sourdough
48-hour ferment, blistered crust, open crumb.
BestsellerButter Croissant
81 layers of cultured Normandy butter.

Fruit Tartlets
Almond frangipane, crème pât and seasonal fruit.
Pre-orderBerry Celebration Cake
Vanilla sponge, mascarpone cream and market berries.
Meet the bakers
Three bakers, one ancient oven and a lot of coffee. We’re here at 3am so you don’t have to be.

Nell Okafor
Head baker · breadUp at 3am since 2014; has named every sourdough starter.

Remy Duval
Pastry chefTrained in Lyon, laminates 600 croissants a morning.

June & Theo
Cakes & classesThe couple behind our celebration cakes and Saturday classes.
A peek at the menu
Breads, pastries, cakes and good coffee — with vegan and gluten-free options marked on every item.
Today on the board
- Country sourdough$8.50
- Butter croissant$4.20
- Pain au chocolat$4.60
- Raspberry pistachio slice$6.50
- Flat white$3.80
- Filter of the week$3.20



Pre-order a cake
Birthdays, weddings or just-because Tuesdays. Choose a size and flavour, pick a date, and we’ll bake it fresh for you.
From $38 for a 6" cake serving 8 — get an instant estimate online.
The café space
Long communal tables, a sunny back garden and a window counter for people-watching. Bring a book; stay for the second coffee.
seats inside & out
wifi & power
welcome in the garden


What our regulars say
★★★★★The sourdough ruined supermarket bread for me forever. Worth the queue.— Priya S.
★★★★★Our wedding cake was the talk of the night — and they nailed the pistachio.— Marcus & Ellie
★★★★★Best croissant this side of Paris, and the baristas remember your order.— Tom B.
22 Mill Street, Eugene
Find us between the bike shop and the old cinema. Look for the red door and the queue.
- Tue – Fri7am – 4pm
- Sat – Sun8am – 3pm
- MondayResting dough (closed)