Our Story
Honest baking, the slow way.
It started with one borrowed oven and a stubborn belief that bread should taste like somewhere, not anywhere.
Rei's began as a Saturday-morning sourdough habit that quietly took over the kitchen — then the garage, then a little storefront on Del Prado. Today we mill, mix, shape and bake everything by hand, in small batches, every single morning. No freezers full of par-baked shortcuts, no day-olds dressed up as fresh.
We lean into where we are: Cuban coffee and guava pastelitos sit happily next to French croissants and key lime cake. Pull up a stool, order a cortadito, and watch the morning bake come out of the oven.
— Rei, founder & head baker
2019
Founded
36 hrs
Sourdough rise
100%
Scratch-made
6:30a
Ovens on
