A loaf, then a life.

Nouve started in a small home kitchen on Hancock Street in 2019. One sourdough at a time, then a few for neighbors, then a folding table outside the front door on Saturday mornings.

By 2022 the table had a line. We took the leap, found a long, narrow storefront on Massachusetts Avenue — a few doors from the Battle Green — and built a bakery: a stone hearth oven, a marble bench, and a window so you can watch the dough being shaped.

What hasn't changed is the time. Our breads ferment for 36 hours. Croissants are laminated over three days. We mill some of our flour ourselves and source the rest from small mills across New England. Butter from Normandy. Salt from the Atlantic. Fruit, when we can, from the farms one town over.

"We're trying to make bread the way it should taste — and to be a place you want to come back to on Sunday morning."