Every loaf at Marrow & Oak starts three days before you taste it — stone-milled flour, a forty-year sourdough mother, and an oven that has never once been rushed. We bake sixty loaves a morning and sell out most days by ten.
"I've eaten bread in Paris, in Copenhagen, in my grandmother's kitchen. The country sour from this little shop in Oceanside is the one I think about."
| Wed – Fri | 7am – sold out |
| Saturday | 7am – sold out |
| Sunday | 8am – noon |
| Mon – Tue | The oven rests |
We hold reserved loaves until 9am, then they go to the line. Wholesale inquiries by email; commissions on wedding & event breads open each season.