We bake the way your grandmother insisted you should.
Steinhaugen opened its doors on Ivy Avenue with a simple conviction: that the bread Winston-Salem deserves isn't the kind you find wrapped in plastic at a chain grocer. It's the kind that crust crackles when you break it open, that tastes like actual grain and patient fermentation.
We started as a one-oven operation. Now we bake every morning from our kitchen on 1017 Ivy — sourdough, brioche, rye, buttery Danish pastries, and a rotating selection that follows the season. Our grocery side grew the same way: by stocking things we'd actually use at home, from olive oils to spices to the kind of pantry staples that make weeknight cooking feel a little less like a chore.
Nothing here is pre-made. Nothing is rushed. If it's on our shelf, it went through our hands first.
