Baked before
dawn. Served
with intention.

Veriella's Bakery opened its doors on Broad Street with a simple conviction: that the best bread requires nothing more than time, quality ingredients, and a baker who pays attention.

We start every morning at 3 a.m. The sourdough goes in first — it doesn't rush. The croissants follow, each one laminated by hand, folded and turned until the layers are right. By the time the street wakes up, the smell is already in the air.

Everything we bake is made in-house. We mill our own flour for certain loaves, grow herbs in a backyard garden, and source dairy from farms within an hour's drive. It's not efficient. It's honest.