Sunday bake · orders close Friday
Little Bakes: Fresh-baked, made for your morning.
A pastry chef’s bake box, once a week. Order by Friday, pick it up warm on Sunday.
Your Sunday boxSun 15 Nov
- Cardamom knot $4.50 2
- Almond croissant $5.50 1
- Pain au chocolat $4.75 2
- Butter croissant $4.25 0
- Country sourdough $12 1
Pick up warm, 7–10 amor delivered +$4
6 bakes$36.00
Order for Sunday
Fri 6 pm orders closeSun 7–10 am pick up warm+$4 delivered within 3 miles140 boxes, then we stop
The menu · Sunday 15 November
This Sunday’s box, bake by bake.
Six bakes, the same five every week and one that changes with the season. Mix them any way you like, or take the Sunday box: the six in the photo, $36.
Our oven
Your Sunday starts on Friday.
A croissant takes three days. That’s why we take orders by Friday and bake once a week, and why nothing on the menu is ever a day old (except the almond croissants, on purpose).
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Friday, 6 pm
Orders close
Ingrid counts every slip and mixes exactly that much dough, plus a dozen extras for the window. Nothing baked goes in the bin.
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Saturday morning
The folds
A block of cultured butter goes into the dough and gets folded in three, three times, an hour in the cold between each. That’s where the layers come from.
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Saturday afternoon
Shaped and left cold
Croissants rolled, knots tied, loaves in their baskets. Everything rests in the cold overnight, which is where the flavor comes from.
Sunday
4:00 am
Three hours from the dark to your box, minute by minute.
- 4:00 The oven goes on
Still dark on the street. The kitchen smells of nothing yet. Coffee, the radio low, the trays out of the cold.
- 4:20 Bread first
The sourdough goes in hottest, with steam, for forty minutes. Mats scores every loaf with the same curve.
- 5:10 Croissants
Butter croissants and pain au chocolat, egg-washed twice. Eighteen minutes, turned once, out when they sound hollow.
- 5:50 Knots and danish
Cardamom knots in a cooler oven so the sugar doesn’t burn; the apple danish beside them.
- 6:20 Almond croissants
Saturday’s croissants, filled, sugared and baked a second time while the first light comes up.
- 6:40 Into the boxes
Packed warm, string tied, your name on the tag. Delivery boxes go in Mats’s car in the order of the route.
- 7:00 The window opens
Somebody is always already there. Usually with a dog.
Pick-up
Warm, at the side window.
Down the drive beside the yellow house, the window with the string of lights. Say your name; your box is on the shelf with it on the tag.
- 7:00Window opens. Warmest.
- 8:30The dozen extras are usually gone
- 10:00Window closes
Or delivered+$4
Mats drives the route between 7:30 and 9:30, about three miles round the kitchen, and texts when he’s on your street. Boxes go on the step in a paper bag if you’re still asleep.
Who bakes
Hi, I’m Ingrid. That’s Mats.
I was a pastry chef in hotel kitchens for eleven years, which mostly means I made eight hundred croissants a night for people I never met.
In the spring of 2023 I baked twelve boxes for the neighbors on our street, mostly to see if I still liked it when nobody was paying. They texted their friends. By the summer we had a waiting list and a second oven.
Now there’s a licensed kitchen behind our house in Longfellow and we bake a hundred and forty boxes every Sunday, then stop. Mats makes the bread, drives the route and talks to every dog. I do the rest, and I still fold the butter in myself.
Ingrid & Mats
- Since 2023one bake a week
- 140boxes every Sunday
- Licensedhome bakery, City of Minneapolis
From the window
The neighbors say it best.
“Sunday used to be the day we argued about breakfast. Now it’s the day somebody walks to Ingrid’s window in their slippers.”
The Okafor familyfour streets over“The cardamom knot is the best thing I eat all week, and I eat a lot of things. I set an alarm on Friday so I don’t miss the cutoff.”
Dana P.Seward“I had my box delivered to my mother on her birthday. Mats carried it up three flights and sang. Nobody asked him to.”
Theo R.Powderhorn
Questions
Before you order.
When do orders close?
Friday at 6 pm, for the Sunday after. Ingrid mixes the dough that evening from the orders, so after six there’s no more dough to add you to. You can order up to four Sundays ahead.
What if I can’t make it to the window?
Text by 9:30 and Mats will drop it on his way back from the route for the $4 delivery, or a neighbor can pick it up with your name. Boxes not picked up by 10 go to a food shelf in the neighborhood that afternoon, and you get a credit for next week.
How far do you deliver?
About three miles from the kitchen: Longfellow, Seward, Nokomis, Powderhorn, and across the river to Merriam Park. Deliveries go out between 7:30 and 9:30.
Can I change what’s in the box?
Yes, any mix of the six bakes. The Sunday box is the one most people choose: two cardamom knots, an almond croissant, two pain au chocolat and a sourdough loaf, $36.
Allergies?
Everything has wheat, butter and eggs, and the kitchen uses almonds and other nuts. We can’t make anything allergen-free, and we’d rather say so than try.
Can I order every week?
Yes. A standing order keeps your box for every Sunday until you stop it; skip a week by Friday. About half the boxes are standing orders.
Do you do larger orders?
For a brunch or the office, two dozen and up, order by Wednesday so we can mix for you. Text us and we’ll plan it.
Orders close Friday at 6 pm
Fill your box for Sunday.
Count the bakes on the slip, then tell us your name and when you’re coming. Ingrid texts to confirm, and you pay at the window or on delivery.
Your Sunday boxSun 15 Nov
- Cardamom knot $4.50 2
- Almond croissant $5.50 1
- Pain au chocolat $4.75 2
- Butter croissant $4.25 0
- Country sourdough $12 1
- Apple danish $5.25 0
6 bakes$36.00
Pay at the window or on delivery: card, cash or a phone.