Our Story
Born on 18th Avenue
Mid-Break Cafe started with a simple conviction: that a neighborhood bakery should feel like coming home. We opened our doors on a quiet stretch of 18th Avenue in Brooklyn Heights, where the morning light hits the brick just right and the smell of baking bread draws people in from three blocks away.
Our bakers train in classical French technique but aren't afraid to bend the rules — a cardamom twist here, a miso caramel there. Everything we make is small-batch, from the 48-hour sourdough to the seasonal fruit tarts that appear only when the market has the best berries.
We source our coffee from roasteries we visit personally, our dairy comes from upstate farms, and our flour is stone-milled within 200 miles. It's slower. It's more expensive. It's the only way we know how to do it.
