Baked with patience. Eaten with joy.
Clara and Tom run a small bakery in Portland's Sellwood neighbourhood, where every loaf goes through a 36–48 hour slow fermentation before it ever sees the oven. No shortcuts, no additives — just flour, water, salt, and time.
See our menuA bakery built from memory and flour
Clara and Tom grew up spending summers in their grandmother's Vermont kitchen, where bread was never rushed and the maple jar on the counter was always full. When they moved to Portland, they brought that same unhurried approach with them — along with a smooth river stone from the property that now sits on the bakery windowsill. Maple & Stone opened in Sellwood in 2019 because they wanted a neighbourhood place where the bread was worth the wait.
Read our story →From our kitchen
Breads
Our sourdough and whole-grain loaves ferment for 36–48 hours, giving them a depth of flavour and a crust that holds up through the afternoon.
View menu →Pastries
Seasonal fillings, laminated doughs, and a rotating selection of morning bakes made fresh each day before we open.
View menu →Celebration Cakes
Ordered in advance and built to the occasion — simple, unfussy cakes that taste the way a celebration should.
View menu →Slow is better
Our sourdough takes 36–48 hours from mix to bake. We don't rush it.
Waste nothing
Day-old bread becomes croutons, breadcrumbs, or staff lunch — nothing goes in the bin if we can help it.
Buy local
We source our flour from Camas Country Mill in Oregon and our dairy from a single farm 40 miles south of Portland.
Keep it honest
The ingredient list on every product is short enough to read in one breath. That's the standard we hold ourselves to.