History
Opened in 2019 with a single deck oven, the collective now supplies farmers markets and is preparing for the Bread To Door pilot.
Bakery demo
Stone Oven Collective
A small collective baking baguettes, focaccia, and milk bread with locally milled flour and carefully timed delivery windows.
88 Harbor Lane, Seattle, WA 98104
Wed–Sun · 8:00 AM – 2:00 PM
Delivery: Wednesday, Friday, Sunday
Story
History, ownership, and the tradition behind every loaf.
Owner
Marcus Chen & Sofia Rossi
Tradition
Preferment-based doughs, overnight cold proof, and bake-to-order mornings.
Featured Breads
Beautiful product cards that help customers discover the bakery.
Find Us
Google Maps placeholder for the pilot experience.
FAQ
Delivery, pickup, and storage—answers bakery owners can reuse.
Orders are collected for fixed delivery days so bread is baked fresh and routed efficiently. Customers choose a bakery window rather than same-hour delivery.
Yes. Pickup remains available at the bakery during posted hours, with clear instructions on each bakery page.
Keep loaves in a breathable bag at room temperature for 1–2 days. For longer keeping, freeze sliced portions and reheat gently before serving.
Become a Bakery Partner
This page is a preview of how your bakery can appear to customers on Bread To Door.