Baked Tue · Thu · Sat
Sourdough
Fermented slow. Crust dark, crumb open.
Our house loaf, built from a starter we've kept going since day one. Long overnight ferment, high-heat bake, and a crackling crust that shatters when you break it.
A small bakery · Latrobe, Pennsylvania
Rye & Ember.Bread, buns, and birthdays.
We bake sourdough on a long, slow schedule, pull morning buns from the oven at seven, and make the birthday cakes you actually want to eat. Come in on a Tuesday. Take home a loaf.
Long ferment. Small batch. Everything sold the day it's baked — what's left at two goes to neighbors.
Open today
7:00 — 2:00
Tuesday through Saturday
Closed Sun · Mon
Slow-fermented
Every loaf rests for at least twenty-four hours before it meets the oven. Time does most of the work.
Baked at dawn
The first tray comes out just before the door unlocks at seven. If you smell it from the sidewalk, it’s ready.
Made by hand
Shaped, scored, and piped by the same two people. No mixers we can’t lift, no shortcuts we’d be embarrassed to explain.
Sold same day
When the shelves empty, we close. What we bake in the morning is what you take home — never yesterday’s.
What we bake
Three things, done properly.
The rest of the case rotates with the season — quick breads, hand pies, whatever the market brought in this week. Come see what's out.
Fresh every open day
Morning Buns
Croissant dough. Cinnamon sugar. Pulled at seven.
Laminated the night before, rolled with brown sugar and cinnamon, baked until the sugar goes glassy. Best warm. We make a small batch every morning we're open.
By order · 5 days notice
Custom Birthday Cakes
For the party you're actually throwing.
Layered vanilla bean, dark chocolate, olive-oil citrus, or brown-butter — with buttercream that isn't too sweet. Order at least five days ahead and pick up on the Saturday.
On the board this week
Brown-butter pecan sticky buns on Saturday morning — we pull the first tray at 7:15.
Rotating specials change with what’s good. Ask us at the counter or follow along — when they’re gone, they’re gone.
In the kitchen
Our story, in one paragraph
A small oven,
a long fermentation,
a town we love.
Rye & Ember is a two-person bakery in Latrobe. We work on a weekly rhythm — starter fed on Monday, dough mixed on Tuesday, cakes stacked on Friday. Nothing fancy about it, just honest baking. If you've eaten our bread and liked it, tell a neighbor. If you haven't, come find us on a Wednesday morning.
We don't do trends. We do bread that tastes like bread and cakes that taste like cake.
- Starter, going since
- Day one
- Bake days
- Tue – Sat
- Flour
- Milled PA
From the oven
A week at Rye & Ember.
Bread pulled at eight. Buns iced by nine. A cake going out the door by lunch. Bits and pieces from a normal week — no filters, no fussy styling, just what came out of the oven.
Follow along on the window and the counter — this page updates when we remember to swap the photos.
Celebration cakes
Tell us about
the birthday.
Send this over and we’ll email you back within a day with a quote, a sketch if you like, and a confirmed pickup time. We ask for at least five days’ notice — a week or two is nicer for us both.
No prepayment required · we invoice on pickup
Come by
Latrobe, Pennsylvania.
Warm the whole way through.
We're a small shop, so mornings move fast. If you've got your heart set on a particular loaf, ring ahead and we'll set one aside.
Phone724-555-0142
Find usLatrobe, PARing us for the shop address and directions
Emailhello@ryeandember.comHours
This week- SundayClosed
- MondayClosed
- Tuesday7:00 – 2:00
- Wednesday7:00 – 2:00
- Thursday7:00 – 2:00
- Friday7:00 – 2:00
- Saturday7:00 – 2:00
Closed Sunday and Monday so we can rest, prep dough, and finish the week's cake orders. Holiday hours posted in the window.