Equal parts espresso and warm whole milk. Our standing order, every morning.
The Bakery
We open the oven before the town wakes up.
Pass Cafe started in the back half of a shuttered hardware store in 2019 — one deck oven, a beat-up espresso machine, and a half-tested sourdough starter we named Gus. The starter is still in the walk-in. Gus is doing fine.
Flour comes from Four Star Farms in Northfield and Maine Grains up in Skowhegan. Butter is from Kate's, because it just is. Everything is shaped by hand the night before, retarded cold, and baked off the next morning. If something's not on the shelf it's because we didn't get to it, not because we're holding out.
We're a small shop. Eleven seats inside, six on the sidewalk when the weather agrees. We like it that way.
— Marnie & Owen Keefe
Bakers, Owners