Crafting community one crust at a time ..........

Crafting community one crust at a time ..........

A person wearing a cap and white shirt working in a commercial kitchen, with a large stainless steel oven or equipment in the background.

Family-owned and operated bakery in the heart of Chatham, MA. Expertly crafting European-style breads and seasonally inspired pastries.

Close-up of bread buns on a metal cooling rack.

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Oct. 15th-18th

This week at the LAB we are preparing Bavarian soft pretzels for the weekend (Sat. & Sun.) celebration of Octoberfest. Pretzels will be sold on a first come basis and limited to four per customer. Apple Cider Spice donuts will also be brought back on Saturday and Sunday along with French apple turnovers made with hand-crafted puff pastry. Look for Oat Porridge Sourdough and Caraway Rye bread making their seasonal debut along with our popular line up of various sourdough breads. Swedish Cinnamon buns (Friday) and Cardamom buns (Saturday) will be available too.

FRIDAY Oct. 16th

BREADS:

Oat Porridge Sourdough- packed with whole wheat flour and creamy oatmeal, this stunning bread delivers a moist, open, chewy crumb with a contrasting deep brown caramelized crust.

Cinnamon Raisin Loaf

Ciabatta a soft pillowy crumb and thin crispy crust. Perfect for dipping in a high quality olive oil or preparing an Italian sandwich.

*extra day old seeded sourdough loaves will be available for sale. ‍

PASTRY: Swedish Cinnamon buns, Earl Grey morning buns; butter croissant, pain au chocolat

SCONE: Blueberry Cornmeal; Cranberry Orange, Cheddar Chive ‍

COOKIE: Chocolate Chip Oatmeal; Ginger Molasses

SATURDAY BREADS: Liberty Sourdough; Caraway Rye, Focaccia-rosemary sea salt. Bavarian soft pretzels

SUNDAY BREADS: Country Sourdough, Spelt & Oats Loaf, Cranberry Walnut Sourdough; Bavarian soft pretzels

Plus… House-made Granola, Overnight oats, and our coffee/espresso drinks

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FALL Hours

(THURSDAYS) & FRIDAYS 8:30 am - 1 pm

SATURDAYS 9:00 am - 1 pm

SUNDAYS 9:00 am - noon

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Important to know:

  • We will continue to open Thursdays until further notice.

  • Bread pre-order pick-ups: All pre-order breads need to be picked up by our closing time that day. Unclaimed bread will be donated unless you email us baker@libertyartisanalbreads.com to arrange an afternoon pickup, except on Sundays.

  • If you need/ want a large quantity of pastries or breads, please let us know at least 5-7 days in advance (greater for very large orders or 50 or greater). We’d be delighted to prepare a special order for your event or large get-together.

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Bread & Pastry Bakers

Be part of a growing bakery where your passion and skills contribute to a collaborative and supportive environment.

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Freshly baked round sourdough bread with a wheat stalk design scored into the crust, placed on a wire cooling rack.
Close-up of a baked biscuit topped with pumpkin seeds, on a wire rack.
Close-up of a round pull-apart bread loaf with a shiny, golden-brown crust topped with coarse salt, sitting in a silver foil tray on a beige countertop.
Multiple freshly baked rectangular bread loaves topped with oats on a cooling rack.
Close-up of a sliced loaf of Cranberry and walnut sourdough bread on a wooden cutting board.
Close-up of baked Blueberry Hand pie pastries.
A large Miche (French Country Sourdough) bread a pattern of leaf-shaped cuts on the surface, dusted with flour, resting on a wooden cutting board.
Close-up of a loaf of Oat Porridge sourdoughbread with a crispy crust, topped with rolled oats, sitting on a wire cooling rack.
A round braided Challah bread with a shiny, golden-brown crust, sprinkled with white sesame seeds.
A rectangular tray of focaccia bread topped with cherry tomatoes, fresh rosemary, and coarse salt.
Irish Barm Brack holiday bread studded with dried fruits and candied citrus.
French Country Sourdough loaves also called Miche
Assorted croissants and Danish pastries on a wire cooling rack, some topped with sugar crystals.
Close-up of freshly baked Lemon Rosemary Sourdough bread with herbs and coarse salt on a wire rack.
Golden brown baguettes with a slightly flour-dusted crust resting on a wire cooling rack.
Multiple loaves of freshly baked bread with golden crusts on a metal bakery rack.
Close-up of baked bread loaves dusted with powdered sugar on a cooling rack.
Two cinnamon rolls with sugar, black pepper, and grated cheese on a baking sheet lined with parchment paper.
Four loaves of bread with a Hummingbird design on top, cooling on a metal rack.
Close-up of a freshly baked herb and garlic bread with sprigs of rosemary on top.
Close-up of a large rectangular focaccia bread topped with cherry tomatoes and herbs, baked to a golden brown.
Freshly baked cinnamon roll topped with white sugar crystals, showing swirls of cinnamon and dough, on parchment paper.
Pastry topped with blueberries and lemon zest, with another pastry in the background.
Close-up of a sliced loaf of bread with visible raisins inside, placed on a wooden surface.
A close-up of multiple apple cinnamon rolls dusted with powdered sugar, arranged on a tray.