HOURS:

WEDNESDAY - SATURDAY
7:30AM - 2PM

July 16 2026 Update:
An Evolution of Laune Bread

Nothing is permanent. We’ve learned that the joy, connection, and creativity of baking can sometimes be overshadowed by the demands of a growing business. After five years, we’ve reached a point where our current model is no longer sustainable; we are evolving into a new, pared-down model that will allow us to continue doing what we love while serving our community and supporting local farmers through the art of baking.

Rather than compromising on our values—our commitment to fair wages, quality ingredients, and support for local agriculture—we have decided to evolve. Baking has always been a vehicle for connection, joy, and creativity, but the complexities of running a brick-and-mortar bakery have slowly consumed the reasons we began this journey in the first place.

As a values-driven employer, we refuse to compromise on fair wages or benefits. To ensure we can continue supporting local agriculture, serving our community, and donating bread in Longfellow and beyond, we are returning to our roots. This means simplifying our operations and, sadly, saying goodbye to our wonderful staff, whom we are supporting through this transition. We are deeply grateful to the talented team members who have helped shape Laune Bread into what it is today.

What this means for you:

• Our Last Day: Saturday, August 15th, will be the last day of this current iteration of Laune Bread.

• Temporary Closure: The bakery will be closed from August 16th through September 30th.

• Our Reopening: We will reopen on Thursday, October 1st.

• Our New Normal: It will be just Tiff and Chris in the bakery. Our new operating hours will be Thursdays through Saturdays, 7:30 am – 1 pm. We will slightly reduce our offerings, but our core mission remains unchanged.

This pivot is a conscious step to regain the perspective and alignment that first brought us to baking—returning to a model not unlike the one when Chris first started delivering bread by bike.

Evolution is part of life, and cycles are a part of nature. This shift marks the end of one cycle and the beginning of another. As we make this shift, we want to acknowledge the amount of joy and privilege we have experienced within our community of bakers and bread-eaters. Just as this decision is not something we ever imagined having to make as business owners, we also never imagined the immense personal growth, support, kindness, empathy, and connections we have experienced through running this small bakery. Thank you for being on this ride with us, thank you for supporting us, and we hope to see you soon.

We bake naturally leavened, hand crafted, hearty vegan bread. We use a sourdough culture that thrives with healthy local bacteria and yeast found in the grains, water, air, and fingers, enhancing the bread's terroir. We are patient with our dough, allowing it to develop a depth of flavor and to break down the gluten proteins, making it more digestible and nutritious. Our breads include more than 70% whole grain flour and a high percentage of water to make a loaf that has a long shelf life and has a moist and custardy crumb, and is digestible and full of flavor.