Roll'd

It started with a simple starter and a lot of flour. rolldd is a small-batch, homemade bakery where the oven rarely gets a chance to cool down. We aren't interested in mass-production or uniform, flavorless bread. Instead, we focus on the two extremes of the oven: the deep, tangy complexity of slow-fermented sourdough and the unapologetic, gooey indulgence of a perfectly proofed sweet roll.

Our kitchen runs on a dual rhythm. Half the day is spent folding high-hydration dough for our Sourdough and Focaccia, letting the wild yeast do the heavy lifting over 24 to 48 hours to develop a blistered, crackling crust and a springy interior. The other half is dedicated to the "roll"—pillowy brioche-style dough spiraled with heavy hits of cinnamon or the deep, caramelized crunch of Biscoff cookie butter.

We don't over-complicate the menu. We focus on the staples we’ve mastered: muffins with high, craggy tops; focaccia dimpled by hand and pooled with olive oil; and rolls that are soft enough to pull apart with your fingers. rolldd is about the tension between a crusty loaf of bread and a sugar-glazed swirl—the kind of baking that feels intentional, tastes like it was made in a real kitchen, and disappears within minutes of hitting the counter.