2018
The beginning
One table. One oven. Forty croissants.
The first FOLD menu was baked overnight in a shared kitchen and sold from a folding table before noon.
Our story
A bakery shaped by repetition, restraint, and a little obsession.
FOLD began with a borrowed mixer, a stack of notebooks, and the conviction that neighborhood food can be serious without feeling formal.
Before opening · 06:12What we believe
Good baking should feel precise on the bench and generous at the table.
We care about structure, fermentation, seasonality, and the exact moment a crust turns from pale to deeply caramelized. We care just as much about whether the room feels welcoming at 7:05 on a rainy Tuesday.
2021
The first room
Windows, a long bench, and no hidden kitchen.
We opened a small corner bakery where the work stays visible. The bench became part of the room, not something backstage.
NOW
Still folding
A bigger team. The same small decisions.
We now bake seven days a week, but every pastry still passes through real hands and every seasonal menu starts with ingredients, not trends.
The non-negotiables
Four things we protect as we grow.
Real time
Fermentation cannot be hurried without showing up in flavor and texture.
Visible work
The bakery should feel alive. You can see the bench, the trays, and the people.
Small menu
Fewer things made well beats a long list built for everybody and remembered by nobody.
Warm service
Precision in the kitchen should never create distance at the counter.
The team
People who notice small things.
Bakers, cooks, baristas, porters, and front-of-house minds making one morning move well.
Avery sets the pastry rhythm, writes the seasonal board, and still starts most mornings laminating the first dough.
- 12 years in pastry
- Favorite detail: clean layers
- avery@foldbakery.com ↗
Jules looks after the levain, the bake schedule, and the exact color each loaf should reach before it cools.
- Natural levain specialist
- Favorite part: the first score
- jules@foldbakery.com ↗
Noor leads celebration cakes and plated desserts, translating references into balanced finishes that still taste generous.
- Celebration cake lead
- Favorite detail: restrained color
- noor@foldbakery.com ↗
Riley connects the bench to the room, shaping service, coffee, and the small rituals that make regulars feel known.
- Front-of-house lead
- Favorite detail: the first hello
- riley@foldbakery.com ↗