Sourdough & Country Loaves
Long, slow ferments. Thin crackly crust, open crumb, nothing in it but flour, water and salt.
- Country sourdough baked every morning
- Seeded rye and a soft milk loaf
- Baguettes out of the oven at 11 AM
Larkspur, North Carolina
Copper Kettle Bakery
Opening spring 2027 on Main Street.
Sourdough from a starter we have been feeding since the lease was signed, pastry folded by hand, and a counter big enough for eight people to sit at. Nothing is open yet. Leave your email and you will hear from us the day it is.
- 123 Main Street
- Bread at 7 AM
- Closed Mondays
The list
We would rather open to a room full of neighbors than an empty one.
Put your name down and you will get the opening date before it goes on the window, plus a heads up when the first test bakes come out of the oven.
- One email the week we open, and nothing else
- First pick of opening weekend pastry boxes
- No spam, no daily newsletter, no selling your address
What we are baking
Four things, done properly.
Morning Pastries
Laminated on Tuesdays, folded by hand, baked before the sun is up. Gone by lunch, usually.
- Butter croissants and pain au chocolat
- Almond croissants on weekends
- Cinnamon knots and morning buns
Coffee & Tea
One roaster, one grinder, a short menu. Drip for the walk to work, cortados for the counter.
- Drip coffee, espresso and cortados
- Beans roasted a county over
- Loose leaf tea and hot chocolate
Cakes & Special Orders
Birthdays, holidays, and the Tuesday you just want a whole cake. Ordered a week ahead.
- Single layer cakes in three sizes
- Holiday breads through December
- Party trays of pastry by the dozen
Who is doing the baking
Nora and Wes Calloway, and one very old kettle.
Nora baked for a living for eleven years, most of them starting at three in the morning for somebody else. Wes ran the front of a restaurant two towns over and got tired of explaining why the bread was flown in. They moved back to Larkspur in 2024 with a plan on the back of an envelope.
The name comes off a shelf. Nora’s grandmother kept a copper kettle on the stove for forty years and it never once got put away. It sits on the counter here now, and it is the first thing you will see when you walk in.
The whole story
From the market stall
People have been eating this bread for a year already.
These are placeholders. Replace them with your own Google reviews once you open.
“I bought a loaf at the market in October and I have thought about it roughly once a week since. The crust actually cracks when you tear it.”
“They sold out by nine and still stood there talking to me about starters for twenty minutes. That tells you what kind of shop this is going to be.”
“My kids ask for the cinnamon knots by name now. Having this on Main Street instead of a forty minute drive is going to change our Saturdays.”
The space
An old hardware store with very good light.
Twelve hundred square feet on 123 Main Street, empty for six years. The arched windows were behind a false wall. The tin ceiling was under two coats of beige. We are keeping both, adding a long table down the middle, and putting the oven where everyone can see it.
Open any photo to see it bigger. More going up as the build out finishes.
Follow along
Watch a bakery get built, one wall at a time.
Test bakes, deliveries, the day the oven lands. It all goes up here first.