Every loaf at this bakery spends 36 hours getting ready before it ever sees the oven door open. That’s a day and a half of patience for one crusty piece of bread.
I noticed that the whole process starts with a wild yeast starter. The flour comes from organic grains grown within a few hours of the shop, all right here in Minnesota.
One detail I find worth mentioning is how this place got its start. Two friends baked in a home kitchen and pedaled fresh loaves to neighbors on bikes.
Today the bakery has a walk-up window, a stone deck oven, and a weekend lineup worth planning around. I’m particularly drawn to the idea that slow bread can still feel so neighborly.
Thirty-Six Hours Is The Secret Ingredient Nobody Can Rush
Most of us can barely wait for toast to pop. At Brake Bread, every batch of naturally leavened bread takes 36 hours before it leaves the stone deck oven.
The journey starts with a wild yeast starter. That living mix of flour and water does the heavy lifting instead of packaged yeast.
Why bother with all that time? The bakery says the long process builds deeper flavor and makes the bread easier to digest.
There are other perks, too. Slow fermentation helps your body access more vitamins and minerals in the grain.
The bakery also points to a lower glycemic index. In plain words, the bread is gentler on blood sugar than many quick loaves.
Think of it like a slow-cooked stew versus a microwave meal. Both fill you up, but one clearly had more care poured into it.
The stone deck oven finishes the job. Bakers use that kind of oven to create a strong, crackly crust.
So when you pick up a loaf here, you’re holding a day and a half of planning. That’s a lot of dedication for something you might tear apart in the car.
Honestly, nobody would blame you for that.
Two Bikes And A Home Kitchen Started The Whole Thing
Plenty of bakeries begin with a big loan and a shiny storefront. This one began in January 2014 in a regular home kitchen.
Co-owners Nate Houge and Micah Taylor baked in Houge’s kitchen at first. Then they delivered the bread to neighbors by bike.
The idea caught on fast. Just three months later, demand pushed them into a rented commercial kitchen.
Their setup was called a Community Supported Bakery, or CSB. Subscribers signed up and received fresh bread on a regular schedule.
It works a bit like a farm share box. Instead of carrots and kale, you get loaves still carrying that just-baked charm.
The best part? That bike delivery never went away. Subscribers can still get bread brought to them on two wheels.
In a world of delivery trucks and apps, that feels refreshingly old-school. It’s also a clever nod to the bakery’s name.
Brake Bread, bikes, brakes. You see what they did there.
Starting small gave the founders a real connection with their neighbors. That neighborhood feeling still shapes the bakery today.
Not bad for a business that began on a home stove and some pedal power.
Every Grain Has A Minnesota Hometown
Here’s a fun question for your next loaf. Where did the wheat actually grow?
At Brake Bread, the answer stays close to home. Brake Bread uses flour milled in Minnesota from certified organic grains, with wheat grown near the bakery and some grains sourced from elsewhere in the Upper Midwest.
Those grains grow within a few hours of the bakery. That’s a short trip compared to flour shipped across the country.
This choice supports a whole chain of local people. Farmers grow the grain, millers grind it, and bakers turn it into bread.
Every purchase helps keep that circle going. It’s a pretty satisfying way to spend your bread money.
Organic grains are grown under strict standards that prohibit most synthetic pesticides, although certain approved substances may still be used. Many shoppers care about that, and here it comes built in.
Pairing local flour with a slow, wild yeast process makes sense. The long fermentation gives the grain’s natural flavor time to shine.
It’s similar to buying tomatoes from a farm stand. Ingredients from nearby often taste more alive.
Minnesota has deep farming roots, and this bakery leans into that history. Each loaf quietly tells a story about the land around it.
The Daily Bread Lineup Deserves A Shopping List
Batard du Nord sounds like a fancy French poem. It’s actually one of the regular breads waiting on the shelves.
The daily lineup at Brake Bread keeps things focused. You’ll find a Baguette, Batard du Nord, Classic Cruiser, and Seeds the Day.
Those names have a playful streak. Classic Cruiser even sounds like something you’d ride to the bakery.
Then there’s the rotating Braker’s Choice bread. It changes, so regular visitors get something new to try.
Not sure what to grab? A baguette works great for snacking, dipping, or a quick sandwich.
A seeded loaf like Seeds the Day brings extra crunch and heartiness. It’s a smart pick for toast loaded with toppings.
Each of these breads goes through that same patient 36-hour process. So even the simple choices carry plenty of care.
Here’s a helpful tip for stretching your haul. Sourdough-style bread freezes well when sliced and wrapped tightly.
That way, you can enjoy great toast all week long. No sad, rushed bread runs required.
Picking just one loaf might feel tough. Luckily, nobody said you had to stop at one.
Neighbors Helped Build The Bakery On West 7th
Opening a real shop takes serious money. In May 2016, the founders opened their brick-and-mortar bakery after raising over $200,000.
A big chunk came from the community itself. A Kickstarter campaign brought in more than $20,000 from supporters.
That’s a lot of people saying, “Yes, please, more bread.” It shows how much the bike-delivered loaves had already won folks over.
The location was a thoughtful choice. The founders picked West 7th Street partly because of the area’s artistic vibe.
You’ll find the shop at 1174 7th St W, St Paul, MN 55102. It sits in the West End neighborhood of St. Paul.
The spot fits the bakery’s personality well. It feels creative, local, and a little independent.
Brake Bread keeps morning hours, opening at 8 AM and closing at 1 PM. It runs Wednesday through Sunday.
Mondays and Tuesdays are off days, so plan ahead. Showing up on a Tuesday craving a croissant would be a sad little moment.
Since the hours are short, earlier is smarter. Good bread tends to find new homes quickly.
Set an alarm. Your future sandwich will thank you.
Weekends Bring Breads Worth Rearranging Plans For
Saturday at this bakery comes with bonus bread. That alone might shuffle your weekend schedule.
On Saturdays, Brake Bread adds a Nacho bread and a Sesame Epi Baguette. Both show up as special treats for the end of the week.
An epi baguette has a cool look. Bakers snip the dough so it resembles a stalk of wheat, making it easy to tear apart.
Sharing becomes simple with that shape. Each piece pulls off like a little roll.
Sunday brings its own star, the Olive Fougasse. Fougasse is a flat French bread often shaped with decorative cuts.
Olives tucked inside add a salty, savory kick. It’s the kind of bread that turns a simple lunch into something special.
Planning tip: weekend specials are only around on their set days. If one catches your eye, go on that exact day.
Arriving earlier in the morning gives you the best chance. Remember, the doors close at 1 PM.
These specials also make great gifts. Bringing an olive fougasse to a Sunday dinner beats grocery store rolls any day.
Your hosts will likely ask where it came from. Feel free to look a little proud.
Spinners, Scones, And Croissants Make Choosing Tough
Bread may be the headliner, but the pastry case could easily steal the show. Good luck walking away with just one.
The scones include Raspberry Chocolate Chip and Almond. There’s also a weekly rotating flavor to keep things fresh.
Cookie fans can try the After School Special. A rotating cookie flavor joins it, too.
Now, about those spinners. Brake Bread makes both Cardamom Spinners and Cinnamon Spinners.
Cardamom is a warm spice popular in Scandinavian baking. That fits nicely in a state with strong Nordic roots like Minnesota.
Croissant lovers get plenty of options. There’s Butter, Chocolate, Almond, and Chocolate Almond.
That last one sounds like a croissant that couldn’t decide. Honestly, that’s a choice worth respecting.
Danish pastries also appear, with fruit fillings that vary. So the danish you meet one week might differ the next.
To wash it all down, the bakery serves Bootstrap coffee. A warm cup and a flaky pastry make a tidy little breakfast.
Try picking one savory loaf and one sweet treat. That way, you cover breakfast now and dinner later.
A Walk-Up Window And A Patio Keep Things Simple
Bright, airy, and minimal. That’s how the bakery’s interior has been described, and it suits the bread-first mission.
Tall wire shelves hold the day’s loaves. Day-old bread sits on display too, giving you a budget-friendly option.
Ordering happens at a walk-up window. You step up, choose your goodies, and head off happy.
The setup feels quick and easygoing. It’s great for grabbing breakfast on the way somewhere else.
When the weather cooperates, there’s seasonal outdoor seating on the patio. Minnesota summers are short, so that patio time feels extra precious.
Now for a quirky item worth knowing about. The bakery sells something called tuppence, which are bits of stale bread.
Stale bread might sound odd to buy. But it’s perfect for croutons, bread pudding, or breadcrumbs.
You could also toss it into soup for extra heartiness. Nothing goes to waste, which fits the bakery’s thoughtful style.
Day-old loaves work well for French toast, too. Slightly dry bread soaks up the egg mixture beautifully.
So even yesterday’s bread gets a second chance here. Frankly, that’s more than most of us give our leftovers.
Your Loaf Can Help Feed Someone Else Too
Hundreds of loaves every month. That’s how much bread Brake Bread donates to local food shelves.
The effort is called Bread It Forward. It’s a simple name for a big idea.
Good bread shouldn’t only belong to people who can easily afford it. This program helps share that same 36-hour bread with neighbors in need.
Picture the care that goes into every loaf. Now picture it landing on a family’s table who really needed it.
That connection runs back to how the bakery started. Two friends biking bread to neighbors were building community from day one.
Supporting a place like this means your money does more. You get great bread, and the bakery keeps giving back.
It also keeps local farmers and millers busy. That’s a lot of good packed into one paper bag.
The St. Paul community has backed this bakery since its Kickstarter days. Bread It Forward feels like a way of returning the favor.
So next time you stop by, grab that extra scone without guilt. You’re supporting something bigger than breakfast.
