Neighborhood bakehouse · Flower Mound, Texas

Slow-rise bread, baked before sunrise.

Naturally leavened loaves, laminated pastry and Texas pecan everything. Fermented for up to 36 hours, gone by noon.

Order ahead See today's bread

The daily loaves

Three breads anchor the shelf every day. Each one starts with our 9-year-old starter and stone-milled Texas wheat.

Country sourdough

Open crumb, blistered crust, mild tang. The one most regulars take home.

78% hydration24-hr ferment

$9 · 900 g

Juniper rye

Dense, dark and aromatic with toasted juniper and caraway. Best sliced thin.

40% whole rye36-hr ferment

$11 · 800 g

Pecan sticky bun

Brioche swirled with brown butter, local pecans and a little Texas honey.

LaminatedFriday–Sunday

$5.50 each

Our story

Two bakers, one wood-fired deck oven, no shortcuts.

Juniper & Rye started at a farmers market table with four loaves and a cooler. Today we bake six days a week in a small shop off Long Prairie, but the method hasn't changed: wild yeast, long fermentation, and flour we can trace to the farm.

36 hrlongest ferment

4 a.m.ovens fired

0commercial yeast

Order ahead

Skip the line. Your loaf waits on the pickup shelf.

Order by 2 p.m.We plan tomorrow's dough the afternoon before.
We bake it at dawnYour order goes into the first or second bake.
Pick up from 7 a.m.Look for your name on the shelf by the door.

Hours

Tuesday	7a – 2p
Wednesday	7a – 2p
Thursday	7a – 2p
Friday	7a – 3p
Saturday	7a – 3p
Sunday	8a – 1p
Monday	Closed

Find us

1208 Mill Branch Road
Flower Mound, TX 75028
(940) 555-0142

Free parking behind the shop. Dogs welcome on the patio.

Wholesale & events

We bake for a handful of local cafés and can do bread boards for weddings and office breakfasts with five days' notice.

Ask about catering →