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Sunrise Bakery
The Sunrise Bakery counter at opening: sourdough loaves, croissants and pastries cooling on racks in morning light

Maplewood · est. 2019

Baked before sunrise. Gone by noon.

Naturally leavened breads and all-butter pastries, mixed by hand and baked in small batches every morning on Orchard Lane. When the racks are empty, we mop the flour and start tomorrow's dough.

Order for pickup
Doors open 7:00 am 412 Orchard Lane Pre-order by 8 pm
A round country sourdough loaf with a deep ear and blistered crust, resting on a floured wooden board by the window
The country loaf, minutes after it stops singing.
A golden butter croissant on a ceramic plate, still steaming from the oven
Croissants at 6:50 am — still steaming.
A cardamom morning bun topped with candied orange peel on brown parchment
The morning bun that built a small cult.
A rustic apricot galette with sugared, folded crust on a worn wooden table
July's galette: apricots from the Tuesday market, thyme from the back step.

From the oven

Bread on the clock of the dough, not the other way round

"A loaf can't be rushed. It can only be listened to."

Sunrise started in 2019 as a Saturday market stall and a starter named Clementine, who is now seven years old and still gets fed before anyone else in the building. Head baker Marisol Vega lights the deck oven at 3:45 every morning, and everything we sell is mixed, shaped and baked in the hours before the doors open.

We work with stone-milled flour from Hollow Creek Mill two counties over, butter from a single dairy, and fruit from whichever grower had the best table on Tuesday. No freezers full of par-bake, no case of yesterday's pastry — which is why we'd rather sell out by noon than bake ahead.

— Marisol Vega, head baker & owner

Kind words

From the Saturday line

The sourdough sells out for a reason. We drive twenty minutes every Saturday and set an alarm to do it.

Dana ReyesSaturday regular since 2020

Best croissant outside of Paris — and I say that as someone who is genuinely insufferable about croissants.

Miguel AlmeidaPastry pilgrim, two towns over

Pre-ordered two dozen morning buns for the office. Was briefly the most popular person in the building.

Visit

Come say hi — coffee's on

We're the brick storefront with the flour-dusted windows, across from Maplewood Green. Street parking on Orchard; the 12 bus stops at the corner. Dogs get a plain end of the honey oat.

Address412 Orchard Lane, Maplewood
Phone(555) 014-2412 — call ahead for whole galettes
Order aheadPlace orders online by 8 pm for next-morning pickup from 7 am

Hours

Wednesday – Friday7:00 am – 1:00 pm
Saturday – Sunday8:00 am – 2:00 pm
Monday – Tuesdayresting the starter

"Until close" really means "until sold out" — most days that's around 12:30. Pre-orders are held until closing, promise.

Admit one, warm & boxed

Skip the Saturday line

Order by 8 pm tonight and your bread is pulled, boxed and waiting at the pickup counter from 7 am — baked to your order, never from the day-old shelf.

Start an order

No account, no app — it takes about a minute.