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Since 2014
A family bakery with flour on everything
Copper Whisk started at a farmers’ market table with three pies and a borrowed oven. Now we bake for half of downtown.
How it started
Two bakers, one very old mixer
What began as weekend pie stands turned into a little storefront when the lines got long enough to block the sidewalk. We still use the same pie recipes and the same copper whisk that gave us our name.
Today our team of eight bakers starts at 4am so the case is full when the doors open at 7.
What we believe
Four rules we bake by
Real ingredients
Butter, flour, sugar, eggs. If we can’t pronounce it, it doesn’t go in.
Take our time
Slow fermentation and hand-rolled crusts. Good bread can’t be rushed.
Stay local
Flour from a mill two hours away and fruit from nearby farms.
Waste nothing
Day-old bakes go to a neighborhood food pantry every evening.
300+Bagels every morning
36 hrSourdough ferment
12Years of pie
8Bakers on the team
Come say hi.
Grab a coffee and a slice, or order ahead and skip the line.