The Sour Boule builds its daily rhythm on sourdough breads, toasts, bagels and pastries that taste earnest, not overdesigned. Dough is fermented long enough for chew and tang to develop.
Breakfast is solid. Bagel sandwiches—like the Bacon, Egg & Cheese or sausage version—land simple and hot. Sourdough slices with avocado or cheese—plus optional eggs or greens—flex between classic and creative. The bakery cases stack cinnamon buns, kouign-amann or daily sourdough specials that rotate.
Sandwiches shine. The “Boule Royalty” stacks roast beef, onions and cheese. The “Sour Boule” sandwich layers chicken, slaw and tomato on sourdough. Other builds—like turkey-cranberry or bacon-spinach—show range without fluff.
Sips stay thoughtful—pour-overs, chai, cold brew, fruity lattes or just good coffee. The space is clean, daylight bright through windows. Tables are small but sturdy; most people sit for a moment, not commit hours.
What clicks is the clarity: whether you want morning coffee and pastry or an avocado toast mid-day, the kitchen has you covered. It’s not staging a moment. It’s serving bread as bread should be.