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Baked overnight · out by 7am · when it is gone, it is gone
Ember & Oat
Bakery & coffee bar · Asheville
Bread that took two days. Coffee that took thirty seconds.
A bakery and coffee bar working a two-day sourdough and a single-origin espresso that changes monthly. Everything is baked overnight on site.
See today’s bakeWed–Sun · 7am–2pm
On the board today
- Country sourdough6.50two-day ferment, 1kg
- Seeded rye7.00caraway, dark crust
- Pain au chocolat4.20laminated Friday–Sunday
- Cardamom bun4.60out around 8am, goes fast
- Espresso3.50rotating single origin
- Filter3.80always on, refills half price
Board changes daily · sourdough usually gone by 11
The starter
Twelve years old, fed twice a day, and yes it has a name we will not print.
The coffee
One roaster, one origin at a time, changed monthly and listed on the board.
The hours
We stop when the bake runs out. That is usually early on Sundays.
“I have started setting an alarm for the pain au chocolat.”
“The only sourdough in town with a real crumb.”