Country sourdough, 900g
Our everyday loaf, 18 hour ferment, deep crust and open crumb.
Baking on Hope Street since 2016
Bread out of the oven at eight, gone by one
Naturally leavened loaves with a long overnight ferment, croissants laminated by hand, and about two hundred loaves a day. When it sells out, that is the day.
200loaves a day
18 hrfermentation on the country loaf
9 yrson Hope Street
8ambread hits the shelf
What we bake
The daily bake
Wednesday through Sunday. Preorders are held until 1pm.
Seeded rye
Sunflower, flax and caraway. Baked Thursday, Saturday and Sunday.
Butter croissant
Laminated by hand over three days with European style butter.
Morning buns and danish
Fruit changes with the season, cardamom bun is on every day.
Custom celebration cake
Six or eight inch, one week notice, tastings on Wednesday mornings.
Wholesale to restaurants
Standing orders delivered before 7am, three-day minimum lead time.
Our bakers
Four bakers, one deck oven, an early alarm
Bellweather started as a Saturday market stall in 2014 and took the Hope Street shop two years later. The starter is the same one Elena carried from her first kitchen job, fed twice a day since. We mill part of our flour in house and buy the rest from a New England mill, which is why the crumb tastes like something rather than nothing.
•Long overnight ferments, no commercial yeast in the sourdough
•Flour sourced from a regional mill, part milled here
•Day-old bread is half price and donated at close on Sundays
Reviews
Neighborhood verdict
“I drive from Barrington on Saturdays and I have started setting an alarm for it.”
Steve K., Country loaf regular
“The croissant actually shatters. That is rarer around here than it should be.”
Nina P., Sunday morning
“They made my daughter's birthday cake with no dairy and it was still the best cake at the table.”
Omar J., Custom cake
FAQ
Bread questions
Can I reserve a loaf?
Yes. Preorder through the website by 6pm the day before and we hold it under your name until 1pm. After that it goes back on the shelf, since loaves left at closing are wasted.
What time do you sell out?
On weekdays the shelf usually holds until about noon. Saturday and Sunday the popular loaves are gone by 10am. Pastry runs out earlier than bread on weekends.
Do you have gluten-free options?
We do not. This is a flour-heavy kitchen with airborne gluten everywhere, and we would rather say no clearly than sell something we cannot keep safe.
How should I store the bread?
Cut side down on a board, no bag, for the first two days. After that, slice the rest and freeze it. Do not refrigerate a sourdough loaf, it goes stale faster than it does on the counter.
Contact
Order ahead or drop in
Preorders close at 6pm the day before. For cakes and wholesale, call the shop between 10am and 2pm.
Phone(401) 555-0147
Address882 Hope Street, Providence, RI 02906, Providence, Rhode Island
HoursWed to Sun 7am to 3pm, closed Mon and Tue
AreaProvidence East Side, Pawtucket, Barrington