sunrisebakery.co
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Neighbourhood Bakery & Café
Where flour dust settles like sunlight
A neighborhood bakery and café where sourdough rises slowly, coffee steams steadily, and the people behind the counter remember your name—and your cookie preference.
Today’s bake, laid out like a quiet promise
Each morning begins before dawn—whole grain loaves proofing in cedar-lined proofers, croissant laminations resting under damp linen, and sourdough starters stirred by hand. Our window tracker shows real-time availability: when the rye bread says ‘sold,’ it’s because someone else just took the last loaf home to their kitchen table.
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Sourdough Loaves
Bakers’ hands guide the rise—no timers, just touch and timing
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Seasonal Pastries
Blueberry-almond danishes in June, spiced pear tarts in November
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Custom-Iced Cakes
Hand-piped buttercream swirls, edible flower crowns, no two alike
Cakes that carry the weight of a celebration
We make cakes for birthdays, weddings, anniversaries, and quiet victories like finishing a book or adopting a cat. Fill out our mood board: share colors, textures, dietary needs, and we’ll draft three sketches for your approval—no digital renders, just pencil on recycled paper, signed with a coffee ring.
Mood Board
Scroll through textures: honey-glazed apricot, cocoa-dusted chestnut, lavender-sugar crystals
Dietary Notes
We bake separately for gluten-free, nut-free, or vegan—just ask
The bakery you’d recognize by the scent first, the doorbell second
Sunlight hits the oak counter at 10:15 a.m., the hearth oven glows orange at 4:30 p.m., and the window seat by the geraniums stays reserved for regulars with a book and a thermos. We keep the door propped open with a cast-iron dough scraper—no bells, no buttons—just the sound of the bell above when someone enters.
- Hearth OvenBread baked in clay-lined chambers, cooled on wire racks for 90 minutes minimum
- Window SeatThree seats facing the street—reserved by chalk sign on the door each morning
- Baking WalkthroughWatch 7 a.m. shaping sessions on loop—no commentary, just hands, time, and heat
The people, not the aprons
You’ll find Marla kneading at 4 a.m., having come up from the apartment above the old hardware store; Leo testing temperatures on the honeycomb baklava with a fork and a whisper of hope; and Sam measuring salt by the pinch, not the spoon. They’re not ‘staff’—they’re neighbors who come early and stay late, because this corner needs warm bread and quieter days.
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Marla
Head baker—learnt sourdough from her grandmother in Galicia, uses only sea salt and stoneground wheats
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Leo
Pastry lead—trains cats, collects vintage spatulas, measures by instinct
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Sam
Coffee & cakes—sources single-origin beans from women-led farms in Chiapas
Coffee that doesn’t shout—just stands beside your treat like a good friend
Our espresso pulls take three minutes, not three seconds. Milk steams to 65°C—not higher—so the sweetness in the cream wakes up gently. We match drinks to treats not by rulebook, but by feel: bold chocolate cake with a clean, bright Geisha; delicate lavender scones with a low-acid Sumatran; almond croissants with a citrusy Ethiopian—each pour-over labeled by hand on a sticky note taped to the counter.
Local Roaster Features
Rotating spotlights on producers we’ve met—like the coop near Montes de María
Pairing Guide
Match your tart, scone, or croissant with a brew we’ve tried—and liked—together
Brew Methods
Pour-over, AeroPress, and cold brew on tap—no capsules, no presets, just patience
Get in touch
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