A small bakery that does things the long way on purpose.

Baked started the way the best Main Street places do — with one baker, Missy, a stand mixer, and a stubborn belief that from-scratch tastes better and is worth the extra hours.

That hasn't changed. Doughs are mixed here. Bread is proofed here. Granola is toasted here. We lean organic where it counts and keep batches small, because small batches are how you keep quality honest.

The part we're proudest of: gluten-free and vegan baking that people actually crave. We treat those recipes with the same care as everything else, so a friend with a restriction never gets handed the sad option in the corner. Everyone gets the good stuff.

Come in once and you'll see why regulars call it a hometown gem — it's a counter that remembers your order and a case that smells like the morning.