Night Kitchen Bakehouse & Cafe

A rustic bread made with wheat and whole rye flour. We offer 18-ounce batards, and a large 24-ounce boule perfect for a sandwich lover, or large gathering.

A light and mild bread made with white flour. We offer traditional baguettes, pan loaves perfect for sandwiches, French toast, and seeded Italian style batards.

A hearty sourdough packed with whole grains and seeds. We offer 18-ounce batards and a large 24-ounce boule. If you like prairie bread you'll love our nine grain.

A light and airy white bread mixed with a touch of olive oil. Rotating flavors include rosemary, garlic, roasted onion, gruyere cheese, garlic, salt, rosemary, and salt.

An excellent sandwich bread. Made with half white and half whole wheat flour with a touch of honey. We currently offer our honey wheat as pan loaves.

Our sourdough with kalamata, picholine olives, olive oil, and herbs. My favorite loaf and I've been told even enjoyable for non olive fans. Currently and we offer our olive levain as a one-pound batard.

Our sourdough with toasted walnuts. Perfect for cheese plates and breakfast toast. Currently and we offer our walnut levain as one pound batards.

A naturally leavened bread featuring a hearty crust, this bread is studded with toasted pecans, raisins, sweetened with honey, and cinnamon. We offer our raisin pecan as one pound boules by special order.

Meaning slipper bread in Italian, this bread has a light, airy texture, and delicate crust.

We make a variety of traditional German-style rye bread using a sourdough base. Varieties include german black bread, leinsamen, deli rye with caraway, and dark rye with walnuts.

A mild-flavored loaf with a moist crumb, delicate crust, made with roasted potatoes, rosemary, and garlic. We currently offer our potato bread as one-ounce boules.

Our housemade granola is baked in our hearth oven, rotating flavors include cranberry, almond, maple walnut, ginger pecan, and peanut butter. We sell our granola in 1lb bags as a fruit and yogurt parfait.

Local lettuces, tomato, cucumber, and pickled red onions. Tossed with citrus vinaigrette.

Sofrito, sharp white cheddar, and baby spinach. Served on sourdough.

Cappola, fresh mozzarella, garlic, chili olive, and wilted greens. Served on ciabatta.

Dill cream cheese, cucumber, pickled red onion, and local lettuces on 9 grain.

Cabot cheddar on French pan.

Smoked turkey, herb aioli, tomato, local lettuce, and applewood smoked bacon.

Applewood smoked bacon, herb aioli, tomato, and local lettuce.

House-cured salmon, dill cream cheese, cucumbers, local lettuces, and pickled red onion on 9 grain.

Sauteed shiitake, portobello mushrooms, arugula, swiss, and dijonnaise pressed on French pan or sourdough.