Measured sourdough
Our starter is fed on a scale and our loaves proof on a timer, so the crumb stays open and the crust stays deep brown from one bake to the next.
Small-batch bakery · everything by weight
Baked to the gram, warm from the oven.
Measure Bakery weighs, times, and tempers every bake we make, so the loaf you loved last week tastes exactly the same today.
Walk-ins welcome at the counter — bring your own container and we will weigh it out.
About the bakery
A bakery that takes the guessing out of good bread
Measure Bakery started with one stubborn idea: baking should not depend on how heavy your hand feels that morning. So we put a scale on the bench and kept it there. Flour, water, salt, butter, filling — everything gets weighed, written down, and repeated.
We are a small shop. The ovens are on early, the trays come out in short runs, and the person who weighed your dough is usually the person who hands you the bag. Nothing sits around long enough to lose its edge.
What that means for you is simple: order the same thing twice and you get the same thing twice. Same crumb, same crust, same size — whether it is a Tuesday loaf or a birthday tray scaled to your table.
What we bake
Offerings from the measuring bench
Six things we do well, each one weighed before it ever meets the oven.
Precision pastries
Laminated doughs rolled to a set thickness, then cut to the gram: croissants, morning buns, and seasonal danishes that shatter the same way every morning.
Custom bakes by the gram
Bring us a recipe, a portion size, or an ingredient list and we will scale it to your batch and hand back the numbers we used.
Weigh-your-own counter
A counter stocked with scales and fresh bakes. Take a 400 g loaf or a 90 g slice of tray cake — pay for exactly the weight you leave with.
Bake by numbers workshop
A hands-on session on baker's percentages, scaling a recipe up and down, and reading a scale properly. Small groups, aprons provided.
Wholesale and catering trays
Portioned boxes for cafés, offices, and gatherings — every item weighed to the same spec, packed with a note of the measures used.
Why choose us
Consistency you can taste and count on
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Everything goes on the scale
No cup measures, no handfuls, no eyeballing. If it goes in the mix, it gets weighed first.
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Numbers we can repeat
Every recipe is written in baker's percentages and every batch is logged, so today's bake matches last month's.
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Short, honest ingredient lists
Flour, water, butter, salt, yeast, fruit, and a little patience. Nothing you would need to look up.
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You choose the size
Order by weight for anything we make — a 400 g loaf, a 90 g pastry, or a tray sized to fit your table.
Get in touch
Tell us what you need measured and baked
Send a note about a custom bake, a wholesale order, or a workshop place. We reply on baking days between trays.
Measure Bakery Mill District bakery counter Open Tuesday to Sunday, 7am – 4pm