Our story
A small bakery with a long fermentation
Honeycomb & Rye began in a borrowed kitchen with a jar of starter and a hive on the roof. We still bake everything by hand, in small batches, before the sun is up.
We mill our rye locally, sweeten with honey from upstate apiaries, and change the menu with the seasons. Come early — the croissants rarely see noon.
03Kind words
The honey cake at our wedding had guests asking for the bakery before the toasts were over.
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