Hazelwood Bakehouse
Bakery & pastry pre-orders
Pre-orders · Duluth, Minnesota
Hazelwood Bakehouse takes pre-orders for the daily board — long-fermented loaves, cardamom buns, seasonal fruit pies, celebration cakes and cookie boxes. Choose a pickup window and it'll be boxed and waiting.
Rhubarb first, then berries, then orchard fruit. Here's how the year reads from our side of the bench — and what it means for what you can order.
Rhubarb · First greens · Warm-weather baking
The first local rhubarb is tart enough to make you sit up, so we do very little to it — a butter crust, a little sugar, a hot oven. It's the pie that tells us the year has turned.
Reserve a spring pie
Berries · Stone fruit · Cardamom, always
Cardamom buns stay on the board all year — they're the one thing we'd never take off it. In summer they come out alongside whatever fruit is heaviest at the market: galettes, tarts, and pies with the tops left open so you can see what's inside.
Reserve a box of buns
Orchard fruit · Squash · Long ferments
Autumn is when the bakehouse smells best — apples in the oven and loaves going properly dark on the shelf. The sourdough gets a little slower and a little sourer as the kitchen cools down, and the pies turn to orchard fruit.
Reserve a loaf
Citrus · Celebration cakes · Cookie boxes
When the days are shortest the baking gets bigger. Celebration cakes are made to order — tell us the occasion when you pre-order — and cookie boxes are tied by hand, ready to give away or to keep for yourself.
Pre-order a cake
Every pre-order comes with a pickup window, so nothing sits around waiting for you. During the week you collect from the bakehouse counter; on Saturdays we pack everything and bring it to the market table.
Choose a window that suits your morning or your afternoon when you place the pre-order. Come at your time and the box is on the counter.
Saturday pre-orders are packed and carried over to the market table, where we hand them across — buns, loaves and pies alongside the rest of the day's bake.
Pre-ordering is how the day's board gets baked. We work to the list, so the loaves, buns and pies coming out of the oven are the ones going home with somebody.