We bake on New Montgomery with 72-hour cold fermentation, house-roasted coffee from single-origin beans, and a curated pantry of ingredients you'll actually want to cook with.
The Roastery began as a conviction: that a neighborhood bakery should be a place where people actually want to linger. Not grab-and-go, but sit-down, slow-down. The kind of place where the smell of fresh sourdough pulls you in from the street.
Everything we bake uses naturally leavened starters we've cultivated over years, mixed with stone-milled flour from California mills, and fermented for a minimum of 72 hours. That's not a marketing choice — it's the only way to get the open crumb and complex flavor we're known for.
Our grocer side grew out of the same instinct: stock the pantry items we'd actually use at home. Small-batch olive oils, single-origin coffees we roast here, preserves from local fruit growers. If we wouldn't eat it ourselves, it doesn't make it onto our shelves.
From the oven to the counter to your pantry — every item carries the same standard we set for ourselves.
Sourdough boules, croissants, focaccia, and seasonal pastries — all baked from scratch each morning using our house starter and California stone-milled flour. What sells out by noon is the good sign.
We roast small batches right here in the shop. Single-origin espressos, pour-over options that change with each harvest, and house-blend ground coffee you can take home. Freshness you can taste from day one.
A carefully edited selection of olive oils, vinegars, preserves, pasta, and spices — sourced from producers we know and trust. Everything we'd want to have in our own kitchen, arranged so you can find what you need.
Every flour mill, every olive grove, every fruit preserve maker we work with is a person we've met. We visit the farms, taste the batches, and build relationships that let us source things most stores can't.
From mills in the Central Valley that grind the same day it ships.
Our menu changes with what's ripe and ready — that's how it should be.
We know the farmers by name and visit their land regularly.
"The sourdough here changed how I think about bread. I drove 40 minutes on a Sunday just to get a loaf — and I'd do it again."
199 New Montgomery St
San Francisco, CA 94105
Corner of New Montgomery & 2nd · Near Montgomery BART
Questions about catering, wholesale, or just want to say hi? We'd love to hear from you.
