Nashoba Brook Bakery

Chef Mary’s Brazilian fish stew today!!!

Sunday March 31st is Easter 🐣 💛🩵
We will be closed but you can still enjoy Chef Mary’s delicious we are whole quiches, frittatas & family size French Toast. Order by Thursday March 28.

Frittata options::
Veggie or Sausage

Quiches::
Ham/Tomato
Bacon/Leek
Sausage/Tomato
Grilled Veggies
Zucchini/Scallions
Spinach/Mushroom
ALL with Mozzarella Cheese
OR::
Eggplant/Tomato w/ Smoked Gouda
See you at the Brook

Inspired by a guest wanting jam. To the mind of our leaders John & Stu who tasked me for find the best artisanal butter…introducing
Slow Rolls…baked fresh twice daily.
A true labor of love. Come on in. Tell us what ya think.

Worked on these lil vintage coffee bean bags to make a doorway valance at

Come on in and grab a G.O.A.T.

Now hiring Cafe team staff. Full or part time. $15 plus cash & cc tips Full time? We have benefits! Come on in. Ask for Robyn or Nicole.

Mocha by Mo. This is how we do it at

We are closing the cafe tomorrow due to the incoming snow! I hope you understand! Stay warm and dry, and enjoy a coffee and a sandwich at home.

We here at Nashoba Brook Bakery are delighted to participate in “Love ❤️is in the air” buy a raffle ticket for a dollar 💵 to win a chance to get one free loaf of bread 🥖 every week for 6 months!!!! winner will be chosen February 14th 💘

Looking for parking? We have a back parking lot available to use!

Follow along Commonwealth Ave and turn onto Winthrop Street, taking the right into the lot for the Concord Health Center.

The lot in the very back, next to the brook is for us! Take advantage of the nice stroll over the bridge in this lovely weather!

Shortly after WWII there was a massive boom in sales of commercially available bread due to bakers yeast now being available. There was benefits and draw backs to this development though. Bread was able to be made so much quicker, taking roughly 3 hours compared to 12. But the shortened time meant that it didn't have the ability to break down complex carbohydrates like bread made with naturally harvested yeast. Our sourdough based bread is made with this naturally harvested yeast, and takes roughly 12 hours from mix to bake. Because of this time, the enzymes in this yeast has time to break down those complex carbohydrates, making it easier for people with gluten sensitivities or intolerances to digest. However, this is not the case for someone who is allergic or celiac. Our only flavor that isn't sourdough based is French, so please feel free to try all of our flavors!

Check out our CEO and Co-Founder, John Gates, discussing real, traditional sourdough breadmaking methods with Radio Entrepreneurs!

"Traditional Methods Makes Better Bread" with John Gates of Nashoba Brook Bakery & Ermont Inc. Please click SUBSCRIBE to support our show and stay up to date!See more stories of Entrepreneurship and Business at:https://www.linkedin.com/company/radio-en...

It's finally happening! We are re-opening our café tomorrow morning at 8am!

Come see us for all of your favorite breads, coffee, sweet treats, sandwiches, salads, and more--thank you for your patience and support as we worked tirelessly to re-open and get back to baking!

We hope to resume direct-to-store deliveries to your local grocery stores just as soon as our second oven is repaired and back online. For now, come visit us in West Concord to stock up on the slow rise breads you love!