Elmendorf Baking Supplies and Cafe

Just over a week until the book launch event! We just got the book in and it’s awesome! Swing by for a discounted book now or order one on our site! Detail in bio!

It's a bitter-sweet (hehe) day here at the shop: our manager Kayla is moving on after 4 awesome years. You probably got to know her after all this time, and the shop is truly going to miss the smiles, energy, conversation and funky hair colors that she bought to work everyday.

But we couldn't be more excited or happier for her! Kayla you are a rockstar and we'll miss you loads!!! Cheers to your next adventures! 🥳🍻❤️

So excited that Baker Jonathan Stevens is launching his book tour at our shop Sept 9th! At 6pm

Free admission but space is limited and first come first serve! He’ll be reading from his book, tasting some bread, and signing books.

Preorder the book at a discounted price on our website (link in profile).

Jonathan is a baker’s baker. His sourdough breads and pastries have earned him much acclaim including seven James Beard nominations! And his take on bread is unique and enlightening. Don’t miss it!

Tyler took our staff on a tour of his grain farm in NH today! So cool to see the grain in the fields and see the process from start to finish! And of course we saw our field of Rouge de Bordeaux he’s growing for us! Can’t wait . Thanks Tyler!

😱🤯🤩🥹☺️ Wow, we are so honored to be apart of such a cool group of people! So many people we love and respect have received this award in the past, including some of our mentors, and we are so proud to be amongst them.

We try really hard to make great food and put our all into everything we do at the shop. And it's truly a team effort. Or staff deserve this as much as we do. You guys rock ❤️

Thanks for trying our food and liking it!

Yep! We're open today for the Fourth! 🎆
Normal hours: 8 AM - 4 PM

Tyler grows a ton (actually several tons) of redeemer wheat for us. It’s looking awesome in the field! In a couple weeks he’ll harvest it, clean it, and send it off for testing. Fingers crossed! Also check out the heirloom Rouge he’s growing !

Alright, you asked for it and here it is! Anyone who wants to purchase a Grand Prix T-Shirt go on and check out the link in our profile! Thanks to the and for putting this together 😄👕🥖

Our amateur bakers really crushed it in this year’s Miche competition! A big round of applause is in order for all 50 competitors. The 1st place winner Anze said his “secret” was lots of practice. He said he baked eight rounds of Miche in preparation for the competition!

The three winners were

1st Anze Godicelj
2nd Michael Amato (pictured)
3rd Lynn Hewes

Photo credit More pictures to come!

Wow! What an amazing time we had yesterday at the Grand Prix Du Pain! Thanks to everybody for braving the rain. It was a wet fete but the turnout was incredible. Congratulations to Daisy Chow who won best baguette! Also to who came in 2nd and who took home the People’s Choice.

If you have great pictures please tag us or send them to info@elmendorfbaking.

A special thanks for our amazing judges for tasting a boatload of bread. You rock! And of course we also want to thank the who put in a ton of work to co-host this event with us. You’re crushing it for the community!

Another one for the books! We’ll have more pictures soon after we recover ;) Much love from the Elmendorf Team.

Yes, rain or shine we will be here 12-4! Very Parisian weather we're having here 🇫🇷🪗 But it looks like the rain stops soon! So let's listen to music, dance in the rain with a glass of wine and eat a lot of bread! 😊🥖

Pretty sure we crushed it with this panel of judges for our professional baguette competition at the Grand Prix du Pain. Which by the way is in just 2 days!!!!

But back to the judges. Can’t thank these folks enough for taking the time to hang out with us and try a boatload of bread! In no particular order:

Maura Kilpatrick: A fixture of the Boston baking scene, Maura baked at Boston institutions like Hi-Rise and Harvest before teaming up with Chef Ana Sortun to lead the pastry team at Oleana. Eventually they opened up the award-winning bakery Sofra and co-authored the cookbook Soframiz.

Jeffery Alexander is an Artisan Bread Instructor at Johnson & Wales University in Providence, Rhode Island. He takes pride in his role and is an active member of the Bread Bakers Guild of America, where he has earned multiple certificates in Artisan Bread and Viennoiserie. Chef Alexander has experience in bread baking at several 5-star hotels in the South and is now dedicated to the education of artisan bread baking and pastry arts.

Andrea Colognese; Born and raised in Verona Italy, Andrea began his career in baking in 1998 when he first immigrated to the U.S.A. With a keen interest in wood-fire baking, he has since developed an extensive expertise in building masonry ovens (5 to date) and spent over 20 years baking with his wife, Doriana, at their own wood-fired bakery in Jamestown RI. Andrea’s latest hand-built oven in his own backyard is part of a new community-based endeavor known as the Jamestown Bread Project.

Rachel Sundet is the head pastry chef and partner at the Big Dipper Hospitality group (Mamaleh’s, State Park & more!). She fell in love with restaurants at Upstairs on the Square before baking her way through the Seattle food scene. Back in Boston she was head pastry chef at Hungry Mother and helped the group open several more restaurants. She’s won several awards including Boston magazine’s Best Pastry chef in 2015.

Mr. Mustafa Soykurt, Consul General of France in Boston: Mr. Soykurt’s diplomatic career has spanned two continents and several countries over the past two + decades. In addition to his work in Boston he’s worked in Italy, Paris, and Brussels.

Who do you want to enter our best baguette competition? Tag your favorite bakery! By the way this gorgeous invitation was hand painted by our super talented general manager Kayla! @

.davignon

What’s better than watching our awesome bread competition get judged in the street? How about judging it yourself! Preorder a breadbox with slices of all the competition baguettes on our website! Then vote in the people’s choice. These are very limited so get them while they last! On sale now. All the proceeds support the event.

About 75% of the spots in our amateur Miche competition are filled! Which means time is running to get in on the action! If you’re in the fence now’s the time. All the info is in the bio. Rise to the occasion! Mix it up! It’s shaping up to be a great event! I’m done now…

Coconut cake with passion fruit curd baked on top. The style of the cake is inspired by a cake my mother-in-law (aka Teddy's mom) makes, and the flavor is inspired by my mom's love of tropical flavors. Happy Mother's Day to all you moms inspiring us! 💜

The heirloom wheat is growing for us is up and looking fine! Fingers crossed 🤞 for a good growing season. Super psyched.

It's officially patio season y'all!

We'll all be cooling down with an Iced Strawberry Matcha or two. Open until 4PM with lunch (and sweet treats) available all day! 🍓 😊

Happy Cinco de Mayo! 🥳🌮 We've got taco supplies (and cool socks), but if you don't feel like making a meal our friends and neighbors got what you need ;)

We've got a lot of new books in that we're super excited to try some recipes out of!

Have any of you picked up any of these yet? We wanna hear some reviews! :)

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Nothing hits quite like a latte made from espresso and a kouign amann from on a warm, sunny day! ☀️

Patio is open and dog friendly! 🐶 ❤️

If you've been into our shop within the past week you might have noticed a couple changes to our sandwich board. This sandwich went through a couple iterations but it's a play on the French sandwiches we had at the Grand Prixe du Pain last year!

Introducing the Spring Jamon Beurre: French Ham, spring onion butter, and house-made pickled mushrooms.

Available for order online or in store. ☺️

Introducing Elmendorf's latest sandwich: The Broccoli Rabe -- garlicky broccoli rabe, smokey paprika aioli and TWO options: saucisson (for the meat-lovers) or mozzarella (to make it vegetarian!)

Stay tuned for more Elmies menu additions 😜 Our new spring menu is rolling out throughout this weekend and we couldn't be more excited!

🎟️🚨There are a few tickets left for Thursday's class on chocolate! Taste -- and learn how to taste -- chocolates from different parts of the world while experts and friends Carla and Jose of the FCCI talk about the history, origins, process and challenges of chocolate. A tasty, informative and fun evening 😋

Chocolate tasting this Thursday 6-7:30pm with the experts from the Chocolate Institute! (FCCI) Taste your way through chocolate from some of the best producers and learn how’s it’s sourced and made. Tickets in profile!

Our friend and chef Tse Wei will be back popping up at the shop this Saturday April 6 from 1-3pm with oodles of Kueh. What are Kueh you ask? Kueh are Singaporean heritage sweet and savory snacks and treats! Preorders are live. Link in profile. They’ll be day of treats too but preorders are the only way to guarantee you’ll get what you’re looking for. Photo credit Christopher Tan whose amazing books helped inspire this popup series

We’ve got everything you need for Easter Baking! Candied fruit for hot cross buns and sweet breads, marzipan for cute carrots, and chocolate for eggs and bunnies! Even mastic! Get your bake on!