Established 2014 · Asheville, NC
A family bakery on Charlotte Street, open at six. We mill our flour, ferment our doughs thirty-six hours, and laminate by hand.
Come find usOur story
Margaret Lane learned to bake at twelve, standing on a wooden stool in her grandmother's kitchen. Forty years later she opened Maple Lane in a former dry-cleaner on Charlotte Street — mostly because someone had to do something about the window.
"You can't rush a sourdough into being itself."
The menu
Daily loaf. 24-hour cold ferment.
Local walnuts, Sourwood honey.
Eighty-one layers. Hand-laminated.
Valrhona 66%. Two batons.
Frangipane & flaky salt.
Cinnamon, orange zest, weekends.
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