Island bakehouse · Martha's Vineyard
Built at four.
Out by seven.
Six kinds of bread, one wood oven, and a line that starts before the first ferry does.
From the oven
Crisp, never burnt.
The crust should still crackle when you get it home. We bake for the morning, never the night before.
The good stuff
Soft enough to
hold the butter.
Butter whipped every morning, spread to the edge and sold by the quarter pound.