“OWL owners Susannah and Maia met because of a shared interest in oral history and Appalachian foodways. We see our bakery as a place of community education and discovery. For example, we used our space to teach the historical significance of colonial-era ‘election cakes’. After two years of being open, we offer regular workshops that focus on the craft of baking, as well as other topics such as the history of bread and beer.”

Fruit danish; upside-down rye pound cake with peaches and basil; sourdough toast with soft-boiled egg and greens.

We like how this women-owned business takes the simplicity of the menu and delves in deep. At all levels, they’re making decisions with careful consideration, from sourcing ingredients to customer engagement to handling food waste, and they are helping to create a stronger food landscape.

They always use organic flours that are grown and milled in North Carolina, and they laminate their dough with organic butter that comes from grass-fed cows. Their pastry cream flavors and fruit toppings rotate based on seasonal availability, and they choose taste pairings that compliment one another and aim to provide a sense of discovery. Honeysuckle-strawberry danish, anyone?