Loaf & Ash | Minneapolis, MN

Our Philosophy

Made by hand,
eaten with care.

We opened Loaf & Ash with a simple conviction: that good bread and quiet mornings are small acts of kindness. Every loaf is proofed overnight, every pastry shaped by hand before the city wakes. We source our flour from a family mill in the Hudson Valley, our coffee from a single farm in southern Ethiopia.

There is nothing rushed here. Sit as long as you like. Order again if you want. The light through our windows changes slowly, and that is part of what we offer.

Explore the menu

0 Years baking

0 Varieties daily

0 Local suppliers

0 Origin coffee

Bakers at work in the Loaf & Ash kitchen

From the kitchen

What we bake today.

The full menu changes with the seasons. These are the things we are proudest of right now.

Come taste for yourself

Head baker Ingrid Larsen shaping dough at Loaf & Ash

Years Baking

The People

Two bakers,
one obsession.

"The country loaf sings when you tap it. We walk it home still warm."

Ingrid and Mikkel met while training under a baker in Gothenburg. They moved to Minneapolis in 2014 with two sourdough starters wrapped in a tea towel, and opened Loaf & Ash three months later. The name means Northern Lights. Not because of any particular drama, but because good light is worth chasing.

Nora looks after the bread. Cal looks after the fire. They share the espresso machine and disagree, fondly, about most things.

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