ABOUT

Nightingale Bread opened in 2017 after the lengthy and thorough conversion of classroom no. 8 of the old Lincoln Elementary School into a small bakery.

It’s grown from a one man show into a formidable team of dedicated bread bakers, pastry makers, sandwich slingers, and floor sweepers.

We use a superb New American stone mill from Raleigh, NC to mill organic Colorado grains for most of the flour we use in the shop, and we make traditional breads with plenty of water, natural leavening, longer fermentations, and a full bake to bring out the best the grain.