How it started
Harbor Lane Bakery grew out of a simple obsession: the perfect loaf of sourdough. Owner and head baker Maya Chen spent years experimenting with wild-yeast starters, long cold ferments, and stone-deck baking techniques before opening our doors at 128 Harbor Lane in 2018. What began as a tiny six-table café has become the morning anchor for the whole neighborhood — the place people walk to on Saturdays, coffee in hand, to pick up a warm loaf and linger a little longer than they planned.
What we believe
Honest ingredients
We source organic, stone-milled flour from a family mill two hours up the coast. Nothing artificial, ever.
Time over shortcuts
Our doughs ferment for 18–24 hours. Slow is good. Flavor is worth waiting for.
Rooted here
We're part of this street, not a brand on it. Local suppliers, local staff, local love.
Hours & location
| Tuesday – Friday | 9:00 am – 5:00 pm |
| Saturday | 8:00 am – 5:00 pm |
| Sunday | 9:00 am – 3:00 pm |
| Monday | Closed |
128 Harbor Lane · hello@harborlanebakery.com