Nothing is permanent. We’ve learned that the joy, connection, and creativity of baking can sometimes be overshadowed by the demands of growing and maintaining a business. After five years, in which our city has been through a lot, we’ve reached a point where our current model is no longer sustainable. Rather than compromising on our values—our commitment to fair wages, quality ingredients, and supporting local agriculture—we have decided to evolve by returning to a model not dissimilar to when we first started this project.

Baking grounds us to self and community, a daily practice from and of the heart. The business part of this bakery (and within this business navigating the traumatic events in our communities) has been slowly consuming the reasons that we began baking in the first place. Running a brick-and-mortar bakery has brought unforeseen challenges, financially, physically, emotionally and mentally, and we no longer see a path to sustainability under our current model. Instead, we have made the difficult decision to evolve: we are returning to how we started to ensure we can continue supporting local agriculture, serving our community, and donating bread in Longfellow and beyond.

It has been challenging to come to terms with this realization, but it is necessary for our long-term health and our ability to meaningfully support our community. We are returning to our roots: simplifying our operations, reducing our hours, and saying goodbye to our wonderful staff, whom we are supporting through this transition. We have been so fortunate to have talented team members who have helped make and shape the bakery, support us and our community, and we are deeply grateful to them all.

Evolution is part of life, and cycles are a part of nature. Our bakery has gone through many of its own changes, from just Chris on his bike to a brief stint in Switzerland, inviting Tiff to join in this adventure, an expanded home-delivery model, farmers markets and more. This shift marks the end of one cycle and the beginning of another. We remain committed to supporting a sustainable food system and standing against a system that prioritizes capital over people and profit over planet. This pivot is a conscious side-step to regain the perspective and alignment that brought us to baking in the first place. 

And so, Saturday, August 15th, will be the last day of this iteration of Laune Bread. We are working to best support our staff during their last month at the bakery as we all transition to something new. The bakery will be temporarily closed from August 16th until we reopen on Thursday, October 1st. It will be just Tiff and Chris, and we will be open Thursdays-Saturdays 7:30 am-1 pm. We will be reducing our assortment of offerings, but not drastically. 

As we shift to something new, we want to acknowledge the amount of joy and privilege we have experienced within our community of bakers and bread-eaters. Just as this decision is not something we ever imagined having to make as business owners, we also never imagined the immense personal growth, support, kindness, empathy, and connections we have experienced through running this small bakery. We are, after all, just humans trying to do our best. Thank you for being on this ride with us, thank you for supporting us, and we hope to see you soon.

Peace, love and pretzel dough, 
Tiff and Chris / Chris and Tiff
16 July 2026