How Cedar Lane Bakery began
It began with a jar of starter fed every morning before work and a growing habit of leaving loaves on neighbours' porches. When the porch deliveries outgrew the kitchen, we found a small space in Marietta and turned the habit into a bakery. We kept the same starter, the same slow overnight ferment, and the same idea that bread is something you make for people you know.
How we work
Our days start long before the lights come on out front. Dough mixed the day before is shaped and scored by hand, cinnamon rolls go in first so the smell reaches the sidewalk, and cakes are filled and frosted while the ovens do their work. We bake in small batches on purpose — it means less waste, better bread, and the freedom to change the pastry case when the peaches are good. Nothing sits overnight to be sold the next day.
What we care about
The handful of things we're not willing to compromise on.
Time as an ingredient
A long, cool ferment is what makes sourdough taste like sourdough. We don't speed it up.
Real butter, real vanilla
Good fat and good flavouring cost more and taste better. That trade is easy for us.
A neighbourhood pace
We'd rather know your name and your usual order than be the biggest bakery in town.
Come say hello
Whether it's a loaf for supper or a cake for a big day, we'd love to bake for you.
Contact us