Small-batch baking, weighed by hand
Baked to measure, never to guess.
Measure Bakery weighs every ingredient and shapes every portion to the gram, so the loaf, pastry, or batch you order arrives exactly as you specified it.
- Ingredient-by-ingredient weighing
- A written measure sheet with every bake
- Portions sized to your count
About the bakehouse
A bakery built around the measure
Measure Bakery began with a small frustration: recipes that call for a cup of this and a handful of that, and loaves that come out a little different every single time. We wanted a bakery where the scale came first — where a bread recipe is a set of numbers, not a guess.
So that is how we bake. Doughs are weighed ingredient by ingredient, shaped to a target weight, and baked against a written measure sheet that records the proof, the time, and the finish. When you order a tray of pastries or a batch for your kitchen, we know exactly what you are getting before it goes in the oven.
It is still a bakery, not a laboratory. There is warm bread on the counter, flour on the bench, and someone happy to walk you through how your bake was sized.
- Every dough Weighed, not estimated
- Every order Sized to your count
- Every bake Recorded on a measure sheet
What we bake
Offerings from the measured bench
Bread, pastry, and batch work — all made the same careful way, with the numbers written down and kept for you.
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Measured loaves
Sourdough, rye, and everyday white, each mixed to a written formula and shaped to a consistent target weight before it hits the oven.
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Custom pastry portions
Tell us the size, the count, and the finish. We scale each piece individually so a tray of forty is a tray of forty the same.
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Batch calibration
Bring us a recipe that is drifting. We bake it alongside you, weigh each stage, and write out the adjustments that hold it steady.
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Recipe measure sheets
A simple written record of your bake: weights, times, and targets you can hand to anyone and get the same result again.
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Wholesale measured boxes
For cafés, offices, and kitchens that order the same thing every week. You set the count and the size, we hold to it batch after batch.
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Measuring workshops
A hands-on session at the bench on weighing, hydration, and scaling — for home bakers who want their results to stop wobbling.
Why Measure Bakery
Precision you can taste in the crumb
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Weighed, not estimated
Every ingredient on our bench goes on a scale. No handfuls, no eyeballing, no recipes that change the moment we look away.
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Numbers you get to keep
Your order comes with its measure sheet, so you can reorder the same bake or take the formula to your own kitchen.
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Portions agreed up front
We settle the size, weight, and count with you before we bake, then hold to what we agreed on.
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Small batches, real people
We bake in modest batches because it is the only way the measuring stays honest — and you always talk to the person who made your order.
Get in touch
Tell us what you need measured
Share what you are after — a loaf, a tray, a batch, or a measuring session — and we will come back with what we can bake and when you can collect it.